Instant Pot Cheesy Meaty Shells fits the pasta loving bill! A hearty blend of sausage and beef seasoned with Italian seasoning in a rich, tomato-meat sauce. Two kinds of cheeses makes this Instant Pot pasta recipe creamy and delicious!
Instant Pot Cheesy Meaty Shells
I love cooking with my Instant Pot, but love it even more when it’s warm out and I can cook without using my stove or oven.
This pressure cooker Cheesy Meaty Shells recipe is so delicious, and is a one pot pasta meal.
No need to boil the pasta shells separately. They will soak up all of the tasty sauce.
This delicious pressure cooker Cheesy Meaty Shells is not difficult to prepare. Here are the steps to make it:
After the pasta is done pressure cooking, do a quick release of the pressure. Do so slowly at first, to make sure none of the sauce is going to spew out with the steam!
After adding the cheeses, just let the pasta sit for a few minutes. Everything will thicken up and become nice and creamy.
You can serve it as is, or add a sprinkling of parmesan on top for even more cheesiness.
I hope you give Instant Pot Pasta a try. The one-pot aspect of it is wonderful! I have several great pressure cooker pasta recipes here on Simply Happy Foodie!
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If you make this tasty pressure cooker cheesy meaty shells recipe, please let me know! Leave a comment with a star rating below. I’d love to know how you liked it!
Instant Pot Cheesy Meaty Shells taste almost like a bowl of lasagna pasta! Rich tomato flavor makes the meat sauce delicious. Two kinds of cheese take this pressure cooker Italian pasta dish over the top!
- 1/2 lb Ground Beef (90%-93% lean)
- 1/2 lb Ground Italian Sausage
- 1 Onion, diced
- 2 tsp Italian Seasoning
- 1 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 3 cups Chicken Broth (low sodium)
- 12 oz Medium Pasta Shells
- 1 24 oz jar Marinara Sauce
- 1 cup Grated Parmesan Cheese
- 1 1/2 cups Shredded Mozzarella Cheese
Set the pot to Sauté setting. Add the meat and onion. Cook, stirring occasionally, until meat is no longer pink.
Add the Italian seasoning, garlic powder, salt, and pepper. Stir.
Pour in the chicken broth and stir.
Pour in the pasta shells and spread in an even layer. Press them down into the liquid with a spoon, but do not stir.
Pour the jar of marinara over the pasta and cover it completely. Again, do not stir.
Put the lid on and set the steam release knob to the Sealing position. Cancel the Sauté setting.
Press the Pressure Cook/Manual button or dial and then the + or - button or dial to select 5 minutes. The pot will take a few minutes to come to pressure.
When the cooking cycle is finished, let the pot sit undisturbed for 3 minutes (3 minute natural release). If you like a firmer al dente pasta, don't do this step. Do a controlled Quick Release instead. See next step.
Manually release the remaining steam/pressure by turning the steam release knob to the venting position, or pushing button, if applicable. Do this in short bursts at first so you don't get sauce spewing out with the steam, due to the force. Once you are sure you will only have steam coming out, you can open the vent fully and let it go. This is called a Controlled Quick Release.
Remove the lid and stir the contents. Add the parmesan cheese and stir. Then add the mozzarella and stir.
Serve hot, with some crusty bread.
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