I ended up with a ridiculously creamy, cheesy one-pot dinner made from ground beef and shells and you won’t believe the secret that pulls it all together.

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I adore how Instant Pot Beef and Shells delivers sloppy, saucy comfort that actually tastes like work paid off. I love the caramelized bits of ground beef tangled with shells and that hit of sharp cheddar melting into everything.

It’s loud, messy dinner that makes me stop scrolling and eat now. But it’s not fussy.

I enjoy how the sauce clings to each shell so every bite is weighted with cheese and tomato whispers. I’m obsessed with seconds, and the leftovers that reheat impossibly well.

Pure, unapologetic dinner food. No pretense.

Night after night I crave.

Ingredients

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Ground beef: hearty protein, meaty comfort that browns up nicely.
Plus olive oil: it’s optional but helps browning and juiciness.
Yellow onion: sweet, savory base that adds simple depth.
Garlic: sharp, warming punch that makes it feel homemade.
Worcestershire sauce: tangy umami kick that lifts the meat.
Italian seasoning: herby warmth that keeps things cozy and simple.
Kosher salt: brings out flavors, season to your taste.
Black pepper: fresh bite and earthy little zip.
Diced tomatoes: bright acidity and saucy bits throughout.
Beef broth: meaty liquid base that makes the sauce richer.
Pasta shells: scoopable shapes that trap sauce and cheese.
Cream cheese: it’s creamy silkiness that makes everything smooth.
Sharp cheddar: melty tang and classic cheesy comfort.
Whole milk: loosens sauce, keeps the texture silky.
Plus fresh herbs: bright finish that makes it look cared for.

Ingredient Quantities

1 pound ground beef

1 tablespoon olive oil (optional but helps browning)

1 small yellow onion, finely chopped

3 garlic cloves, minced

1 teaspoon Worcestershire sauce

1 teaspoon Italian seasoning

1 teaspoon kosher salt, more to taste

1/2 teaspoon freshly ground black pepper

14.5 ounce can diced tomatoes, undrained

2 cups beef broth

8 ounces dry medium pasta shells

4 ounces cream cheese, softened

1 1/2 cups shredded sharp cheddar cheese

1/4 cup whole milk (or more to loosen sauce)

2 tablespoons chopped fresh parsley or basil for garnish, optional

How to Make this

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1. Set Instant Pot to Sauté, add olive oil if using, then add chopped onion and cook until soft about 3 minutes, stir in garlic for 30 seconds so it dont burn.

2. Add ground beef, break it up with a spoon and brown until no pink remains, sprinkle in kosher salt, black pepper, Italian seasoning and Worcestershire sauce while it cooks.

3. Pour in undrained diced tomatoes and 2 cups beef broth, use a wooden spoon to scrape any browned bits from the bottom so the pot wont give a burn notice.

4. Add the dry pasta shells in an even layer on top of the liquid but do not stir them into the sauce, gently press shells down so most are submerged.

5. Seal the lid, set to High Pressure for 4 minutes (medium shells cook fast), and make sure the vent is sealed.

6. When cook time ends do a Quick Release carefully to drop the pressure, then remove lid away from your face.

7. Stir in softened cream cheese until melted and smooth, then add shredded cheddar and stir until combined and creamy, add whole milk a little at a time to loosen the sauce to your liking.

8. Taste and adjust seasoning with more salt or pepper if needed; if sauce seems too thick add a splash more milk or broth, if too thin simmer on Sauté for a minute while stirring.

9. Let sit a few minutes so sauce thickens, then garnish with chopped parsley or basil and serve hot.

Equipment Needed

1. Instant Pot or other electric pressure cooker (6 quart preferred)
2. Wooden spoon or heatproof silicone spatula for stirring and scraping
3. Chef knife and cutting board for chopping onion and herbs
4. Measuring cups and measuring spoons for broth, milk and seasonings
5. Can opener for the diced tomatoes
6. Rubber spatula to soften and mix in cream cheese and scrape sides
7. Box grater or pre-shredded cheddar if not buying shredded
8. Heatproof bowl or plate to set the lid on and oven mitts for handling hot parts

FAQ

Q: Can I use a different pasta than medium shells? A: Yes, but keep shapes similar in volume so cooking time stays close. Small shells or medium rotini work fine. Bigger shells or stuffed pasta will need longer and may get mushy, so add a couple minutes to pressure time and do a quick release to avoid overcooking.

Q: My beef wasn't browned first, will it matter? A: Browning adds flavor, but you can skip it. If you skip, stir in the raw beef with the onions and garlic, then cook under pressure the same. Expect a slightly blander sauce, so taste and adjust salt and Worcestershire at the end.

Q: The sauce is too thick or too thin, what do I do? A: Too thick: stir in extra milk or a splash of beef broth until you like consistency. Too thin: simmer on saute after pressure release for a few minutes, stirring gently, until it reduces. Also cream cheese helps thicken once melted, so add it back in and stir to incorporate.

Q: Can I swap cream cheese or cheddar for something else? A: Sure. Substitute mascarpone or ricotta for cream cheese for a milder flavor. For cheese try Monterey Jack, Colby, or a Mexican blend. If you want dairy free, use a creamy plant based cheese and unsweetened non dairy milk, but texture will change.

Q: How do I store and reheat leftovers? A: Cool then refrigerate in an airtight container up to 3 to 4 days. Reheat gently on the stove over low heat with a splash of milk or broth to loosen, or microwave in 30 second bursts stirring between. For freezing, freeze up to 2 months, thaw overnight then reheat with extra liquid.

Q: Can I make this ahead for a crowd and keep it warm? A: Yes. Make it fully, then keep in a slow cooker on low with a lid, stirring occasionally and adding a little milk or broth if it dries out. It holds well for a couple hours. If you need to transport, use an insulated carrier and reheat on site.

Instant Pot Beef And Shells Recipe Substitutions and Variations

Ground beef: swap for ground turkey or ground chicken for a leaner dish, or use 80/20 ground pork if you want richer flavor — cook a bit longer to brown.
Cream cheese: substitute with ricotta for a lighter, slightly grainier texture, or mascarpone for a similar creaminess and a touch sweeter.
Sharp cheddar: use mozzarella for milder, gooey meltiness, or pepper jack if you want a little kick and more personality.
Beef broth: replace with chicken broth for a subtler base, or use vegetable broth to make it easy to meatless when paired with plant-based crumbles.

Pro Tips

1. Brown the beef well and drain a little if there’s a ton of grease. You want those browned bits for flavor, but too much fat will make the sauce greasy and stop the cream cheese from becoming silky.

2. Sprinkle the salt and Italian seasoning on while the meat’s browning, not after. It helps the flavors develop better when they hit the heat early. Taste at the end though, cause canned tomatoes and broth vary a lot.

3. When you add the pasta, press it down gently so it gets mostly covered by the liquid, but don’t stir it in. Stirring can make the pasta clump and get mushy faster. If some shells float, push them down with a spoon so they cook evenly.

4. Add the cream cheese off heat or after you turn the pot to low. If you crank the heat while it’s still in big cold chunks, it’ll seize and make little curds. Stir in milk a tablespoon at a time to reach a smooth, creamy texture, and give it a minute to rest so the sauce tightens up.

Instant Pot Beef And Shells Recipe

Recipe by Sarah level

0.0 from 0 votes

I ended up with a ridiculously creamy, cheesy one-pot dinner made from ground beef and shells and you won't believe the secret that pulls it all together.

Servings

servings

Calories

835

kcal

Equipment: 1. Instant Pot or other electric pressure cooker (6 quart preferred)
2. Wooden spoon or heatproof silicone spatula for stirring and scraping
3. Chef knife and cutting board for chopping onion and herbs
4. Measuring cups and measuring spoons for broth, milk and seasonings
5. Can opener for the diced tomatoes
6. Rubber spatula to soften and mix in cream cheese and scrape sides
7. Box grater or pre-shredded cheddar if not buying shredded
8. Heatproof bowl or plate to set the lid on and oven mitts for handling hot parts

Ingredients

1 pound ground beef
1 tablespoon olive oil (optional but helps browning)
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon kosher salt, more to taste
1/2 teaspoon freshly ground black pepper
14.5 ounce can diced tomatoes, undrained
2 cups beef broth
8 ounces dry medium pasta shells
4 ounces cream cheese, softened
1 1/2 cups shredded sharp cheddar cheese
1/4 cup whole milk (or more to loosen sauce)
2 tablespoons chopped fresh parsley or basil for garnish, optional

Directions

Set Instant Pot to Sauté, add olive oil if using, then add chopped onion and cook until soft about 3 minutes, stir in garlic for 30 seconds so it dont burn.
Add ground beef, break it up with a spoon and brown until no pink remains, sprinkle in kosher salt, black pepper, Italian seasoning and Worcestershire sauce while it cooks.
Pour in undrained diced tomatoes and 2 cups beef broth, use a wooden spoon to scrape any browned bits from the bottom so the pot wont give a burn notice.
Add the dry pasta shells in an even layer on top of the liquid but do not stir them into the sauce, gently press shells down so most are submerged.
Seal the lid, set to High Pressure for 4 minutes (medium shells cook fast), and make sure the vent is sealed.
When cook time ends do a Quick Release carefully to drop the pressure, then remove lid away from your face.
Stir in softened cream cheese until melted and smooth, then add shredded cheddar and stir until combined and creamy, add whole milk a little at a time to loosen the sauce to your liking.
Taste and adjust seasoning with more salt or pepper if needed; if sauce seems too thick add a splash more milk or broth, if too thin simmer on Sauté for a minute while stirring.
Let sit a few minutes so sauce thickens, then garnish with chopped parsley or basil and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.