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Instant Pot Creamy Beef and Shells in white bowl

Instant Pot Creamy Beef and Shells

Instant Pot Creamy Beef and Shells is a super delicious pasta recipe. Made with simple ingredients, this is a fabulous one-pot meal!

Course Dinner
Cuisine American
Keyword pressure cooker creamy beef and shells recipe
Prep Time 10 minutes
Cook Time 20 minutes
Pressure Building 8 minutes
Total Time 30 minutes
Servings 8
Calories 483 kcal
Author Sandy Clifton


  • 1 1/2 lbs Ground Beef
  • 1 sm Onion, diced
  • 1/4 - 1/2 tsp Red Pepper Flakes (optional, for some heat)
  • 3 tsp Italian Seasoning
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 3 cups Beef Broth, low sodium (or 3 tsp beef bouillon and 3 cups water)
  • 1 (12 oz) box Medium Shell Pasta*
  • 1 (24 oz) jar Marinara Sauce

To Finish

  • 1 cup Heavy Cream
  • 1 cup Grated Parmesan Cheese


  1. Turn on the Sauté setting. Then add the ground beef. Cook, breaking up the meat, until about halfway done. Then add the onion and cook, stirring occasionally, until onion turns translucent..

  2. Add the red pepper flakes (if using), Italian seasoning, garlic powder, salt, and pepper. Stir well.

  3. Pour in the broth and stir.

  4. Add the pasta in an even layer. Don't stir it. Gently press the pasta into the liquid.

  5. Pour the marinara sauce over the pasta, covering it all. Don't stir it.

  6. Turn off the Sauté setting. Close the lid and set the steam release knob to the Sealing position.

  7. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.

  8. When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure.

  9. When the pin in the lid drops back down, open the lid.

  10. Stir in the heavy cream and parmesan cheese. Let the pasta sit for a few minutes to cool a little and thicken.

  11. Serve hot!

Recipe Notes

*If you want to use a full pound (16 oz) of pasta, just increase the broth by 1 cup, add 1 more tsp of the Italian seasoning, and add more heavy cream to taste.