Instant Pot Creamy Beef and Shells

Name: Instant Pot Creamy Beef and Shells
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 8 servings
Ingredients: 1 Tbsp vegetable or avocado oil; 1 lb. ground beef; 1 medium yellow onion; 3 cloves garlic; 1 Tbsp dried Italian seasoning; 1 tsp kosher salt; 1 tsp garlic powder; 1/2 tsp black pepper; 1/4 tsp crushed red pepper flakes; 2 Tbsp tomato paste; 16 oz dried medium shells pasta; 24 oz jar marinara sauce; 2 cups reduced sodium beef broth; 1 cup water; 2 - 3 oz cream cheese; 1 cup heavy whipping cream; 3/4 - 1 cup grated Parmesan Cheese; minced fresh parsley; additional black pepper

User Reviews

5.0

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
28 mins
Servings
8 servings
Calories
605 kcal
Course
Main Course
Cuisine
American

Instant Pot Creamy Beef and Shells

Dominic Jacobs

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This creamy beef and shells recipe is a super simple one pot dinner that’s hearty, cheesy, and made easily in the Instant Pot!

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Ingredients

Servings

1 Tbsp vegetable or avocado oil
1 lb. ground beef I use 85/15
1 medium yellow onion diced
3 cloves garlic minced
1 Tbsp dried Italian seasoning
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes optional but recommended
2 Tbsp tomato paste ** see "chef tips" #1
16 oz dried medium shells pasta
24 oz jar marinara sauce Rao's is my favorite
2 cups reduced sodium beef broth
1 cup water
2 - 3 oz cream cheese cubed and softened to room temperature
1 cup heavy whipping cream
3/4 - 1 cup grated Parmesan Cheese freshly grated is best
minced fresh parsley for garnish
additional black pepper for garnish

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Instructions

Saute

Select “saute” and if you have an option to select “high” select that. Wait until hot, then add oil, then the beef. Cook the beef, crumbling as it cooks, for 4-5 minutes, or until fully crumbled and no pink remains. Drain.
To the now empty pot, add onion and cook, stirring occasionally, for 3-4 minutes, scraping the bottom of the pot with a wooden spoon to release any browned beef bits.
Add garlic and tomato paste, stirring well to combine and cook about 30 seconds.
Return drained beef to the pot, then add Italian seasoning, salt, garlic powder, black pepper and red pepper flakes. Stir well to combine.

Layer and add liquids

Press “cancel”. Add medium shells to pot, do not stir.
Pour in marinara sauce, then top with beef broth and water. Do not stir, just press shells down into the liquid.

Pressure cook

Secure lid and make sure the valve is on “sealing”. Press “manual” or “pressure cook” and pressure cook on high for 5 minutes.

Quick pressure release

When the time is up, move the valve to “venting” to perform a quick pressure release. When the pin has dropped, remove the lid.

Add creaminess and thicken

Add softened cream cheese to a small bowl and remove a ladle or two of the liquid from the pot. Add the ladle to the bowl with the cream cheese and whisk until smooth.
Stir cream cheese mixture into the Instant Pot, then stir in heavy cream and Parmesan cheese.
Stir until smooth and combined, then let sit for a couple of minutes to thicken up.

Serve

Serve hot, sprinkled with minced parsley and a pinch of black pepper (if desired).

Notes

Stovetop Directions:
If find for recipes like this, that use a small amount of tomato paste, the tube is much more convenient than a can.
Prep and cook time does not include the time for the pot to come up to pressure, since this will vary from pot to pot and individual to individual. For reference, my pot usually takes 10-15 minutes to come up to pressure.
You won't need nearly as much beef broth for this version, since the pasta will be cooked separately.
Cook the pasta, according to package directions, in a large pot of salted boiling water. Reserve about 1/2 cup of the pasta water, then drain and set aside. You can toss it with a bit of oil to prevent it from sticking together too much.
Heat a large skillet over MED HIGH heat until hot. Add oil, then beef, and cook for 4-5 minutes, crumbling as it cooks, until no longer pink. Drain and set aside.
To the empty skillet, add onion and cook 3-4 minutes, until soft. Add garlic and tomato paste and cook another 30 seconds or so.
Return beef to the skillet, then season with Italian seasoning, salt, garlic powder, black pepper and red pepper flakes.
Add marinara sauce and 1/2 - 3/4 cup of beef broth. Stir well to combine.
Add softened cream cheese to a small bowl and remove a ladle or two of the liquid from the pan. Add the ladle to the bowl with the cream cheese and whisk until smooth.
Stir in the cream cheese mixture, heavy cream, and Parmesan cheese.
Add drained pasta and stir well until evenly mixed. If needed, stir in a bit of extra beef broth or leftover pasta water, until it's the consistency you'd like.

Nutrition Information

Show Details

Calories 605kcal (30%) Carbohydrates 52g (17%) Protein 29g (58%) Fat 31g (48%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 96mg (32%) Sodium 1266mg (53%) Potassium 791mg (23%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1165IU (23%) Vitamin C 8mg (9%) Calcium 342mg (34%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 605 kcal

% Daily Value*

Calories	605kcal	30%
Carbohydrates	52g	17%
Protein	29g	58%
Fat	31g	48%
Saturated Fat	16g	80%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	96mg	32%
Sodium	1266mg	53%
Potassium	791mg	17%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	1165IU	23%
Vitamin C	8mg	9%
Calcium	342mg	34%
Iron	3mg	17%