Creamy Beef and Shells in the Instant Pot
This Creamy Beef and Shells in the Instant Pot is a perfect 20 minute dinner. The pasta is cooked in a tomato and cream sauce that mixes delicious with the beef in the recipe! It is thickened up with parmesan cheese and ready to serve so quickly. You’re going to love it!
Servings 6 servings
Calories 582kcal
Equipment
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
Recipe copyright The Foreign Fork. For educational or personal use only.
Recipe was made using an 8 qt pot.
Nutrition
Serving: 1serving | Calories: 582kcal | Carbohydrates: 36g | Protein: 26g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1066mg | Potassium: 621mg | Fiber: 3g | Sugar: 5g | Vitamin A: 994IU | Vitamin C: 10mg | Calcium: 274mg | Iron: 3mg