Instant Pot Shells and Beef

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 pound lean ground beef
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 (16 oz.) box dry shell pasta
  • 1 (24 oz.) jar tomato basil sauce
  • 3 cups water
  • 1 cup parmesan cheese, grated
  • 1 cup heavy cream
  • 1/2 (8 oz.) package cream cheese, room temperature, cubed
  • kosher salt and freshly ground pepper, to taste
  1. Set instant pot to sauté and heat olive oil until shimmering, then add onion and cook for 6-8 minutes, or until softened and translucent.
  2. Add ground beef, season generously with salt and pepper, and cook until browned. Another 6-8 minutes.
  3. Season with Italian seasoning, garlic powder and red pepper flakes, plus salt and pepper as needed, then stir in tomato paste.
  4. Cook for another 2-3 minutes, then stir in dry shells.
  5. Pour in tomato sauce and water, but don’t stir, ensuring pasta stays submerged in liquid.
  6. Seal lid and pressure valve, then set to pressure cook (on high) for 5 minutes.
  7. Manually release pressure valve, then stir in heavy cream, cream cheese and parmesan.
  8. Place lid on instant pot (no need to seal), and let sit for 5 minutes, or until cheese is fully melted and sauce is smooth.
  9. Serve hot and enjoy!