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Instant Pot Creamy Shells and Beef

Instant Pot shells and beef made in one pot with plump medium shells in a velvety cheddar cream sauce. Seasoned ground beef cooks on Sauté, then pressure cooks with tomatoes and broth for an easy, creamy pressure cooker pasta dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
rest 2 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
aromatics and pasta
  • 1 small onion, diced
  • 3 garlic, minced
  • 2 cup medium shell pasta, uncooked
tomatoes and broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cup beef broth
seasonings
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 salt and pepper to taste
cheddar cream sauce
  • 1 cup heavy cream
  • 2 cup sharp cheddar cheese, shredded
  • 1 fresh parsley for garnish

Equipment

  • 1 pressure cooker

Method
 

Sauté the beef base
  1. Set Instant Pot to Sauté and brown ground beef with diced onion until browned. Stir occasionally, then drain excess fat to prevent greasiness.
  2. Add minced garlic and cook for 30 seconds, stirring constantly so it doesn’t brown too much.
Pressure cook the shells
  1. Add uncooked medium shell pasta, diced tomatoes, beef broth, Italian seasoning, smoked paprika, salt, and pepper. Stir well to fully submerge the pasta.
  2. Seal the lid and cook on High Pressure for 5 minutes.
  3. Quick release pressure carefully, then open the lid.
Make it creamy and finish
  1. Stir in heavy cream until combined and smooth.
  2. Add shredded sharp cheddar cheese and stir until the sauce is creamy and velvety.
  3. Let sit for 2 minutes to thicken, then garnish with fresh parsley and serve.

Notes

For best texture, drain excess fat after browning so the cheddar cream sauce stays silky instead of oily. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of broth or milk to loosen the sauce. Freezing is not recommended because the pasta and dairy can change texture. For a lighter version, use half-and-half in place of heavy cream (the sauce will be slightly thinner but still cheesy).