Instant Pot Creamy Shells and Beef
Servings: 6 Servings
Ingredients
- 1 tablespoon cooking oil canola, vegetable, etc.
- ½ cup white onion diced
- 1 pound ground beef (We used 93/7.)
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
- 1 ½ cups water
- 16 ounces uncooked shells pasta (We used medium-sized shells.)
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups heavy cream
- 14 ½ ounces diced tomatoes undrained, 1 can
- 24 ½ ounces marinara sauce
- 4 ounces mozzarella cheese shredded
Optional Toppings
- Shredded Parmesan
- Extra Shredded Mozzarella
- Fresh Parsley
Instructions
- Turn on the Instant Pot using the sauté function. Wait for the display to read “Hot,” then add the oil, onions, ground beef, Italian seasoning, garlic powder, salt, and pepper. Cook the ground beef until no longer pink while breaking up into small pieces.1 tablespoon cooking oil, ½ cup white onion, 1 pound ground beef, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon ground black pepper
- Press the “Cancel” button, and layer the following ingredients in the order listed. DO NOT STIR. Add the shell noodles on top of the ground beef. Then pour in the water, broth, canned tomatoes, and heavy cream. Use a spoon to gently press the noodles down below the liquid if necessary. Next pour the marinara on top of the noodles and liquid.1 ½ cups water, 1 ½ cups low-sodium chicken broth, 1 ½ cups heavy cream, 16 ounces uncooked shells pasta, 24 ½ ounces marinara sauce, 14 ½ ounces diced tomatoes
- Close the lid, and ensure the valve is set to “sealing.” Press the manual (pressure cook) button, then adjust the time to 5 minutes.
- When the time is up, press “Cancel,” and open the valve to complete a quick release. Add the shredded mozzarella cheese, and stir to combine.4 ounces mozzarella cheese
- Serve hot. Store leftovers in the refrigerator for up to 3 days.
Notes
- The calories listed are an approximation based on the ingredients and a serving size of 1 cup of the shells and beef. Actual calories will vary.
- Recipe inspired by Spicy Southern Kitchen.
Nutrition Facts
Instant Pot Creamy Shells and Beef
Serving Size
2 cups
Amount per Serving
Calories
805
% Daily Value*
Fat
45
g
69
%
Saturated Fat
22
g
110
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
137
mg
46
%
Sodium
1252
mg
52
%
Potassium
965
mg
28
%
Carbohydrates
70
g
23
%
Fiber
6
g
24
%
Sugar
11
g
12
%
Protein
31
g
62
%
Vitamin A
1600
IU
32
%
Vitamin C
16
mg
19
%
Calcium
223
mg
22
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
