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Instant Pot Creamy Shells and Beef

Instant Pot shells and beef with plump pasta shells in a velvety cheddar cream sauce. Pressure cooker pasta with seasoned ground beef and a smooth, creamy finish in under 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
rest to thicken 2 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Instant Pot

Method
 

Brown the beef
  1. Set the Instant Pot to Sauté and brown the ground beef with diced onion until the meat is no longer pink, about 5 minutes. Drain excess fat.
  2. Stir in the minced garlic and cook for 30 seconds. Look for a fragrant aroma without browning.
Pressure cook the pasta
  1. Add the uncooked medium shell pasta, diced tomatoes, beef broth, Italian seasoning, smoked paprika, salt, and pepper, then stir well to combine. Scrape the bottom so nothing sticks.
  2. Seal the lid and cook on High Pressure for 5 minutes. The valve should come to pressure before counting the cook time.
  3. Carefully quick release the pressure and open the lid. You should hear the pressure release stop and the pin drop.
Finish with cheddar cream sauce
  1. Stir in the heavy cream and shredded sharp cheddar until the sauce is smooth and creamy. Continue stirring until no cheese streaks remain.
  2. Let the pasta sit for 2 minutes to thicken. The sauce should look slightly thicker and cling to the shells.
  3. Garnish with fresh parsley and serve immediately. Top as desired with extra shredded cheese if you want.

Notes

For the creamiest texture, shred the cheddar fresh (or use pre-shredded with good melting) so it melts evenly. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently with a splash of beef broth or water. Freezing is not recommended because pasta and cream can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar to 1 cup.