Creamy Beef and Shells in the Instant Pot
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
5 mins
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Additional Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
582 kcal
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Course
Main Course
Creamy Beef and Shells in the Instant Pot
Description
Creamy Beef and Shells in the Instant Pot begins with sautéing onions and browning ground beef directly in the pot to develop flavor. Chicken broth and tomato sauce provide a savory base, into which uncooked shell pasta is added along with Italian seasoning and salt. Pressure cooking combines and tenderizes all components rapidly.
After cooking, heavy cream and grated Parmesan cheese are stirred in to create a smooth, creamy sauce that coats the pasta and beef evenly. Allowing the dish to rest briefly lets the sauce thicken further for a satisfying texture. The dish balances the richness of cream and cheese with the robust tomato and beef flavors.
Prepared fully in the Instant Pot, this recipe saves time on cleanup and stovetop steps, making it convenient for home cooks. The ingredients are common pantry and fridge staples, and the dish works as a main course suitable for family dinners or meal prep.
The recipe is designed for an 8-quart Instant Pot and includes the important step of scraping browned bits after sautéing to prevent burning during pressure cooking. Overall, it delivers creamy pasta comfort using straightforward methods.
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1 lb ground beef 80% lean
- 1 ½ cups chicken broth
- 1 ½ cups tomato sauce canned
- 8 oz shell pasta
- 1 tbsp Italian seasoning
- ½ tsp salt or more to taste
- ¾ cup heavy whipping cream
- 1 cup Parmesan Cheese grated
Instructions
- Turn your Instant Pot to the sauté function. Add some olive oil to the Instant Pot and saute the onions until translucent and soft.
- Add the beef into the pot. Break apart the meat with a wooden spoon and allow it to brown completely.
- Once the meat is browned, add the chicken stock into the pot and use a wooden spoon to scrape up the browned bits on the bottom of the pot. This is an important step as you don’t want to cause a burn notice effect later.
- Add the tomato sauce into the pot, then the shells, then the Italian seasoning, then salt to taste in that order.
- Set Instant Pot to HIGH for 5 minutes. Once the pasta is done cooking, do an instant Release. Open the lid to the Instant Pot and add in the cream and the parmesan cheese. Stir to combine.
- Allow the pasta to sit for about 10 minutes before serving to let the sauce thicken. Then serve and enjoy!
Notes
- This recipe is designed for an 8-quart Instant Pot for best results.
- Be sure to scrape up browned bits after browning meat to avoid burn notices during pressure cooking.
- Letting the dish rest with cream and cheese added thickens the sauce for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 582kcal | 29% |
| Carbohydrates | 36g | 12% |
| Protein | 26g | 52% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 1066mg | 44% |
| Potassium | 621mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 994IU | 20% |
| Vitamin C | 10mg | 11% |
| Calcium | 274mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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