Instant Pot Beef and Shells is the ultimate one-pot comfort food. This creamy, cheesy pasta dish is made with ground beef, pasta shells, tomatoes, and cheddar cheese—all pressure-cooked in under 35 minutes. It’s perfect for a quick and hearty weeknight dinner the whole family will love.

Why You’ll Love This Recipe

This dish combines the ease of one-pot cooking with the bold, comforting flavors of beef and cheese. Using the Instant Pot saves time and reduces cleanup, making it a perfect go-to for busy nights. The creamy sauce and tender pasta make every bite irresistibly satisfying.

Ingredients

1½ pounds lean ground beef
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, minced
1 tablespoon dried Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
28-ounce can crushed tomatoes
3½ cups reduced-sodium beef broth, divided
16 ounces uncooked shell pasta
⅓ cup heavy cream
2 cups grated sharp cheddar cheese, divided

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the Beef: Press the sauté button on your Instant Pot. Once hot, add the ground beef and cook, stirring regularly, until browned. Drain excess fat and return beef to the pot.
Sauté the Veggies: Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic, Italian seasoning, salt, pepper, and crushed red pepper. Cook for 30 seconds. Press CANCEL.
Deglaze the Pot: Pour in ½ cup of the beef broth and scrape any browned bits off the bottom of the pot.
Add Pasta and Sauce: Add uncooked pasta, crushed tomatoes, and remaining beef broth. Push pasta into the liquid without stirring.
Pressure Cook: Close and lock the lid. Set valve to SEALING. Cook on high pressure for 4 minutes.
Release Pressure: Carefully turn the valve to VENTING for a quick release. Open lid once pressure has fully released.
Finish with Cream and Cheese: Stir in heavy cream and half of the shredded cheese. Sprinkle remaining cheese on top and let sit for a few minutes to melt.

Servings and Timing

Servings: 10
Prep Time: 10 minutes
Cook Time: 13 minutes
Time to Pressure: 10 minutes
Total Time: 33 minutes

Variations

Turkey or Chicken: Substitute ground beef with turkey or chicken for a leaner version.
Extra Creamy: Increase the amount of cream for a richer sauce.
Spicy: Add more crushed red pepper or hot sauce for extra heat.
Different Cheeses: Use mozzarella, Colby Jack, or a cheese blend for a new flavor twist.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the microwave or on the stovetop. Add a splash of broth or water if needed to loosen the sauce.

FAQs

Can I use a different type of pasta?

Yes, but you may need to adjust the cooking time. Shorter pastas like elbow or penne work well.

Can I make this without cream?

Yes, but the cream adds richness. You can substitute with half-and-half or a dairy-free alternative.

What if I don’t have cheddar cheese?

You can use any melty cheese like mozzarella, Monterey Jack, or a blend.

Can I add vegetables?

Absolutely! Try adding spinach, peas, or bell peppers during the final step.

Can I freeze this dish?

It’s best enjoyed fresh, but you can freeze it. The pasta may soften upon reheating.

Conclusion

Instant Pot Beef and Shells is a simple, satisfying, and crowd-pleasing meal that’s ready in no time. With its creamy sauce, tender pasta, and hearty ground beef, this is a comfort food classic made easy with your pressure cooker. Serve it up with a salad or steamed veggies and enjoy a delicious dinner with minimal cleanup!