Instant Pot Creamy Beef and Shells
Ingredients
The beef and pasta
-
1 ½
lbs
Ground Beef
-
1
sm
Onion, diced
-
¼ - ½
tsp
Red Pepper Flakes (optional)
-
3
tsp
Italian Seasoning
-
1
tsp
Garlic Powder
-
1
tsp
Salt
-
½
tsp
Pepper
-
3
cups
Beef Broth, low sodium
-
1
(12 oz) box
Medium Shell Pasta
-
1
(24 oz) jar
Marinara Sauce
To finish
-
1
cup
Heavy Cream
-
1
cup
Grated Parmesan Cheese
Instructions
- 1. Sauté the ground beef until halfway cooked, then add the diced onion and cook until translucent.
- 2. Stir in red pepper flakes, Italian seasoning, garlic powder, salt, and pepper.
- 3. Pour in the beef broth and stir.
- 4. Add the medium shell pasta in an even layer without stirring, pressing it gently into the liquid.
- 5. Pour the marinara sauce over the pasta, covering it completely without stirring.
- 6. Turn off the sauté setting, close the lid, and set the steam release knob to sealing.
- 7. Select the pressure cook/manual setting for 5 minutes on high pressure.
- 8. After cooking, quick release the steam by turning the steam release knob to venting.
- 9. Once the pin drops, open the lid and stir in the heavy cream and parmesan cheese.
- 10. Let the pasta sit for a few minutes to thicken before serving hot.
Nutrition Facts (estimated)
Servings
8
Calories
483
Total fat
27g
Total carbohydrates
35g
Total protein
32g
Sodium
800mg
Cholesterol
100mg
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