Creamy Instant Pot Beef and Shells

This one-pot meal combines savory ground beef and tender pasta in a rich, cheesy sauce. It is a practical solution for busy weeknights that requires minimal cleanup and preparation time.

List of ingredients

• 1 ½ pounds lean ground beef – 90% lean is recommended for less grease.
• 1 small yellow onion – diced, approximately one cup.
• 4 cloves garlic – finely minced.
• 1 tablespoon dried Italian seasoning – provides a blend of herbs.
• 1/2 teaspoon salt – adjust based on the sodium level of your broth.
• 1/2 teaspoon black pepper – for a basic pungent heat.
• 1/4 teaspoon crushed red pepper – adds a subtle spicy kick.
• 28 ounce can crushed tomatoes – forms the base of the sauce.
• 3 ½ cups reduced-sodium beef broth – divided for deglazing and cooking.
• 16 ounces uncooked shell pasta – medium shells work best.
• 1/3 cup heavy cream – creates a velvety texture.
• 2 cups grated sharp cheddar cheese – divided for mixing and topping.

step-by-step instructions

1. Brown the Meat: Press the sauté function. When the pot is hot, add the ground beef. Cook while stirring regularly until the meat is completely browned.
2. Sauté Aromatics: Drain any excess grease from the pot and return the beef. Add the diced onions and sauté for 3-4 minutes until they begin to soften.
3. Season the Base: Stir in the minced garlic, Italian seasoning, salt, pepper, and crushed red pepper. Cook and stir continuously for 30 seconds, then press the CANCEL button.
4. Deglaze the Pot: Pour in ½ cup of the beef broth. Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the inner pot to prevent burn notices.
5. Layer the Ingredients: Add the uncooked shell pasta to the pot. Pour the crushed tomatoes and the remaining beef broth over the pasta, pushing the shells down into the sauce. Do not stir the mixture.
6. Pressure Cook: Close and lock the lid. Set the pressure release valve to the sealing position. Press the manual high pressure setting and set the timer for 4 minutes.
7. Release Pressure: Carefully turn the pressure release valve to the venting position to release the steam quickly.
8. Finish with Dairy: Stir in the heavy cream and half of the shredded cheddar cheese. Sprinkle the remaining half of the cheese over the top of the pasta.

Meat Selection and Preparation

Use 90% Lean Ground Beef for Less Grease

Choosing a leaner beef prevents the final sauce from becoming oily. If you use a higher fat percentage, ensure you drain the fat thoroughly after browning to maintain the creamy consistency of the sauce.

Substituting Ground Turkey for a Lighter Option

Ground turkey is a suitable alternative to beef in this recipe. Turkey has a milder flavor, so you may want to slightly increase the Italian seasoning to maintain the depth of the dish.

Proper Browning Technique for Maximum Flavor

Browning the meat creates a Maillard reaction, which adds a deeper, more savory taste to the pasta. Ensure the sauté function is fully heated before adding the beef to achieve a proper sear rather than steaming the meat.

Pasta and Liquid Management

Why You Should Not Stir the Pasta

Pushing the pasta down into the sauce without stirring prevents the shells from sticking to the bottom. Stirring pasta into the sauce before pressure cooking often triggers the ‘Burn’ sensor on the Instant Pot.

Selecting the Correct Pasta Shape

Medium shells are ideal because they cup the sauce and meat. If you use a different shape like penne or rotini, you may need to adjust the pressure cooking time by 30-60 seconds to ensure the pasta is tender.

Managing the Beef Broth Concentration

Using reduced-sodium beef broth allows you to control the saltiness of the final dish. Since the cheese and canned tomatoes contain salt, this prevents the meal from becoming overly salty during the reduction process.

Enhancing the Creamy Texture

Using Heavy Cream for a Richer Sauce

Heavy cream is added at the end to emulsify the tomato and beef juices. If you prefer a lighter version, you can substitute this with half-and-half, though the sauce will be slightly less thick.

Tips for Melting Cheddar Cheese Smoothly

Grating your own cheese from a block results in a smoother melt. Pre-shredded cheeses are coated in potato starch or cellulose, which can sometimes cause the sauce to feel grainy.

Substituting Other Hard Cheeses

While sharp cheddar provides a classic flavor, you can use Monterey Jack for a milder taste or Gruyere for a nuttier profile. Keep the total amount of cheese consistent to avoid altering the sauce thickness.

Optimizing the Pressure Cooking Process

Ensuring the Pot is Properly Deglazed

Deglazing is the most critical step to avoid a failure during the high-pressure cycle. Any stuck-on food particles from the sauté step can cause the pot to overheat and stop the cooking process.

Managing the Pressure Release Valve

A quick release is recommended for pasta to prevent overcooking. Leaving the pasta under pressure for a natural release can result in mushy shells that lose their structural integrity.

Adjusting Cooking Time for Different Pasta Brands

Different brands of pasta have varying densities and cook times. If you find the pasta too firm, increase the time to 5 minutes; if too soft, reduce it to 3 minutes for the next batch.

Ingredient Variations and Add-ins

Adding Fresh Spinach for Extra Nutrition

Stir in two cups of fresh baby spinach immediately after the pressure is released. The residual heat from the pasta will wilt the spinach quickly without requiring additional cooking time.

Incorporating Diced Bell Peppers or Mushrooms

Diced bell peppers or sliced mushrooms can be sautéed along with the onions. This adds a layer of earthy flavor and extra texture to the beef base.

Adjusting the Heat with Crushed Red Pepper

The red pepper provides a subtle warmth. For those who prefer a spicier dish, increase the amount to a half teaspoon or add a pinch of cayenne pepper during the seasoning step.

Storage and Reheating Guidance

Proper Refrigeration Methods

Store leftovers in an airtight glass or plastic container. The pasta will keep for up to four days in the refrigerator, though the sauce may thicken as it cools.

Adding Liquid During Microwave Reheating

Pasta absorbs liquid as it sits in the fridge. When reheating in the microwave, add a tablespoon of water or beef broth to restore the creaminess of the sauce.

Freezing and Thawing Instructions

This dish can be frozen for up to two months. Thaw it in the refrigerator overnight before reheating on the stove or in the microwave for the best results.

Troubleshooting Common Issues

Fixing a Sauce That Is Too Thin

If the sauce is too runny after cooking, let it sit for 5-10 minutes before serving. The pasta will continue to absorb the liquid, naturally thickening the sauce.

Preventing the Instant Pot Burn Notice

If you receive a burn notice, it is usually due to insufficient deglazing or stirring the pasta. Ensure the bottom of the pot is completely smooth after adding the first half cup of broth.

Correcting Overcooked Pasta

If the pasta is too soft, avoid stirring it vigorously. Gently fold in the cream and cheese to preserve the shape of the shells as much as possible.

Frequently Asked Questions

Can I use a different type of tomato product?

You can use tomato sauce or tomato puree, but crushed tomatoes provide a better texture. If using a smoother sauce, you may need to add a pinch more Italian seasoning for flavor.

How do I prevent the cheese from clumping?

Ensure the pasta is hot when you stir in the cheese. Adding cheese to a cooled pot will result in clumps rather than a smooth, integrated sauce.

Can I make this recipe without heavy cream?

Yes, you can substitute heavy cream with a tablespoon of butter or a dollop of sour cream. This will still provide a rich finish, although the appearance will be slightly different.

Is this dish suitable for meal prep?

Yes, it is an excellent meal prep option. Divide the cooked pasta into individual containers and reheat them throughout the week for a quick lunch.

Creamy Instant Pot Beef and Shells

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• Author: samanthahayes
• Total Time: 33 minutes
• Yield: 10 servings 1x
• Diet: General

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Description

Easy Instant Pot Beef and Shells recipe! This easy, one-pot recipe turns ground beef and pasta into a creamy, cheesy dinner!

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Ingredients

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• 1 ½ pounds lean ground beef
• 1 small yellow onion, diced (about a cup)
• 4 cloves garlic, minced
• 1 tablespoon dried Italian seasoning
• 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 28 ounce can crushed tomatoes
• 3 ½ cups reduced-sodium beef broth, divided
• 16 ounces uncooked shell pasta
• 1/3 cup heavy cream
• 2 cups grated sharp cheddar cheese, divided

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Instructions

1. Step: Press sauté.
2. Step: When hot, add the ground beef.
3. Step: Cook, stirring regularly, until browned.
4. Step: Drain and return beef to the inner pot.
5. Step: Add diced onions and sauté for 3-4 minutes, or until they begin to soften.
6. Step: Stir in the garlic, Italian seasoning, salt, pepper, and red pepper, and cook, stirring the entire time, for 30 seconds.
7. Step: Press CANCEL.
8. Step: Pour in ½ cup of the broth, and scrape up any browned bits from the bottom of the inner pot.
9. Step: Add the pasta.
10. Step: Add in the crushed tomatoes and remaining broth, pushing the pasta into the sauce. Do not stir.
11. Step: Close and lock the lid.
12. Step: Turn the pressure release valve to sealing.
13. Step: Press manual high pressure and adjust the time to 4 minutes.
14. Step: Carefully turn the pressure release valve to venting to release the pressure.
15. Step: Stir in the cream and half of the shredded cheese.
16. Step: Sprinkle the remaining half of the cheese on top of the pasta.

Notes

Ground beef: I like to use 90% lean ground beef in this recipe. You can also use ground turkey, if you prefer. Crushed red pepper: The red pepper just adds a bit of flavor. Feel free to increase it or omit it, depending on your tastes. Beef broth: I like to use reduced-sodium beef broth to better control the salt level. Cream: If you like a creamier pasta, feel free to increase the amount of cream. Cheese: You can use a similar type of cheese in place of the cheddar.

• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 445 kcal
• Sugar: 5 g
• Sodium: 568 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 79 mg