Instant Pot Creamy Beef and Shells
User Reviews
5
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Prep Time
15 mins
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Cook Time
13 mins
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Total Time
28 mins
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Servings
8 servings
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Calories
605 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Creamy Beef and Shells
Description
The recipe begins with sautéing ground beef, onions, garlic, and tomato paste in the Instant Pot, layering savory flavors and tender textures. Italian seasoning and spices give the dish warmth and complexity. Medium shell pasta is layered above the beef mixture without stirring, then marinara sauce, beef broth, and water are added carefully to ensure even cooking under pressure.
After pressure cooking, cream cheese and heavy cream are incorporated with grated Parmesan cheese, creating a creamy sauce coating the pasta and beef. The result is a rich, thick dish with tender pasta shells filled with flavorful beef, balanced by the tomato sauce and creamy dairy ingredients. The optional crushed red pepper flakes introduce a mild heat that brightens the overall profile.
Stovetop instructions include cooking pasta separately and combining with the creamy sauce to achieve similar results. The use of softened cream cheese helps the sauce achieve a smooth consistency. Garnishing with fresh parsley and black pepper adds freshness and visual appeal.
This dish suits a hearty dinner served immediately after cooking. Leftovers can be reheated gently to preserve creaminess. Using a tube of tomato paste allows for easy portioning.
Ingredients
- 1 Tbsp vegetable oil or avocado oil
- 1 lb. ground beef I use 85/15
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 Tbsp Italian seasoning dried
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional but recommended, crushed
- 2 Tbsp tomato paste ** see "chef tips" #1
- 16 oz pasta dried medium shells
- 24 oz jar marinara sauce Rao's is my favorite
- 2 cups beef broth reduced sodium
- 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
- parsley for garnish, fresh, minced
- black pepper for garnish, additional
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
- Use a tube of tomato paste for easy measuring and storage when making small quantities.
- Cooking times exclude pressure build-up duration, typically around 10-15 minutes.
- For stovetop version, cook pasta separately and reserve pasta water to adjust sauce consistency.
- Gently reheat leftovers to maintain creamy texture without curdling.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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