This post may contain affiliate links. Please read our disclosure policy.
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.
How to Make Instant Pot Cheesy Shells
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!
Instant Pot Garlic Noodles
Instant Pot Beef and Noodles
Instant Pot Tortellini Alfredo
Instant Pot Cheesy Garlic Orzo
Instant Pot Roasted Red Pepper Pasta
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
Ingredients
- ½ lb Ground Beef* (90%-93% lean)
- ½ lb Ground Italian Sausage*
- 1 Onion, diced
- 2 teaspoons Italian Seasoning
- 1½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 3 cups Chicken Broth (low sodium)
- 12 oz Medium Pasta Shells
- 1 24 oz jar Marinara Sauce
To Finish
- 1 cup Grated Parmesan Cheese
- 1½ cups Shredded Mozzarella Cheese
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pin This Easy Instant Pot Dinner Recipe
Resources to Make This Instant Pot Recipe and More
This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.
Love this recipe, I use turkey and I sometimes vary the hard cheeses. It is so delicious that I make it at least once a month and sometimes more!
This is my go to pasta-in-the-IP recipe. I pretty much make it as written, except I do use beef broth instead of chicken broth and I mix in a couple of dollops of cream cheese along with the shredded cheese. Classic comfort food! Really easy and a good easy to follow recipe if you’re a beginner with the IP.
This is the very first recipe I made with my IP..it was so easy and delicious and really made me look like I was an expert!😉 Love this!!
Yay! I’m happy that you had a success on your first recipe!
Thank you for sharing this recipe, it is the best, there are literally no leftovers
Hi Sandy! If I were to substitute penne pasta instead of shell pasta would the cook time still be the same? My family’s gripe with this meal was that it looked like another meal I make (taco pasta) and they were disappointed that it wasn’t 😛 They might give me an easier time eating it if it has different pasta but I want to make sure the cook time doesn’t need to be adjusted! 🙂
Hi Jamie! I usually cook penne for 5 minutes.
I use penne, and spiral sometimes the recipe always tastes the same.