Could this Instant Pot Pasta Shells and Beef be your next go-to one-pot dinner? With seasoned ground beef, tender pasta shells, crushed tomatoes, Italian seasoning, and melted mozzarella, it’s a comforting, simple meal the whole family will enjoy.
One-Pot Pasta and Ground Beef in Tomato Sauce
I love copycat recipes because they let you recreate a familiar favorite at home using simple, wholesome ingredients. This Instant Pot version of pasta shells and beef is reminiscent of boxed pasta dinners but with brighter flavor and better ingredients. It’s quick, easy, and comforting.
Browned ground beef, al dente shells and a fresh tomato-based sauce come together in one pot, then finish with a sprinkle of melty mozzarella. It’s a kid-friendly, family-style dinner that’s great for busy weeknights and leftovers.
The Instant Pot makes this dish fast and hands-off, so it’s one to keep in your rotation.
What You’ll Need
All ingredients are pantry-friendly staples, making this recipe convenient for weeknights.
- Ground beef: Lean or ground chuck both work well.
- Olive oil: A tablespoon for sautéing.
- Garlic: Two to three cloves, minced (or about 1/2 tsp garlic powder).
- Italian seasoning: Adds quick, familiar flavor.
- Crushed tomatoes: One 28-ounce can or equivalent box.
- Broth and water: Two cups water plus one cup beef broth (or use all broth or all water if preferred).
- Pasta shells: One pound (16 ounces) uncooked.
- Onion powder: For added depth.
- Mozzarella: About 1 cup shredded for topping; any melty cheese will work.
- Salt and pepper: To taste.
How to Make Instant Pot Pasta Shells and Beef
The method is straightforward: brown the beef on Sauté, then pressure cook the pasta and sauce together for a short time.
- Brown the beef. Drizzle olive oil into the Instant Pot inner pot and select “Sauté.” Add the ground beef with Italian seasoning and garlic, breaking it up as it cooks until no pink remains. Transfer the browned beef to a bowl and set aside.
- Cook the pasta and sauce. Add crushed tomatoes, water, beef broth, pasta shells, and onion powder to the inner pot. Stir, secure the lid, set the valve to “Sealed,” and pressure cook on high for 8 minutes.
- Finish the dish. Perform a quick release when the time is up, open the lid, and stir everything. Return the cooked ground beef to the pot, adjust salt and pepper to taste, and mix well.
- Serve. Spoon into bowls and top with shredded mozzarella so it melts into the hot pasta before serving.
Can I use frozen ground beef?
Yes. It requires extra time but is doable in the Instant Pot:
- Pour 1 1/2 cups water into the Instant Pot and place the frozen ground beef on a trivet. Lock the lid and pressure cook on high for 20 minutes, then quick release.
- Carefully remove the meat, drain any liquid and grease from the inner pot, and proceed with the recipe. You can skip fully sautéing the beef since it’s cooked—just warm it briefly with oil and seasonings if desired.
Tips for Success
These small steps will improve texture and flavor.
- Drain excess grease: If the browned beef yields a lot of fat, drain it into a heatproof container and discard once cooled—don’t pour grease down the sink.
- Make it creamier: Stir in extra shredded cheese, a spoonful of cream cheese, or a splash of heavy cream for a richer texture.
- Add veggies: Stir in frozen peas, corn, or a cup or two of mixed frozen vegetables before pressure cooking for an easy vegetable boost.
Serving Suggestions
This dish stands on its own but pairs nicely with simple sides:
- Grilled or roasted vegetables for color and nutrients.
- Warm biscuits or crusty bread to soak up sauce.
- Sautéed garlic green beans for a quick, bright side.
How to Store and Reheat Leftovers
- Store leftovers in airtight containers in the refrigerator for up to four days.
- To reheat, warm gently in a covered skillet or saucepan with a splash of water, stirring occasionally until heated through.
Instant Pot Pasta Shells and Beef
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 3 teaspoons Italian seasoning
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups water
- 1 cup beef broth
- 16 ounces pasta shells
- 2 teaspoons onion powder
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
Instructions
- In the Instant Pot, drizzle olive oil and select “Sauté.” Add ground beef, Italian seasoning, and garlic. Brown the beef, breaking it up as it cooks. Transfer the browned beef to a bowl and set aside.
- In the same inner pot, combine crushed tomatoes, water, beef broth, pasta shells, and onion powder. Stir to combine.
- Lock the lid, set the valve to “Sealed,” and pressure cook on high for 8 minutes.
- Perform a quick release. When pressure has fully released, open the lid and stir. Return the cooked ground beef to the pot, season with salt and pepper, and stir to combine.
- Serve portions topped with shredded mozzarella so it melts over the hot pasta.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary by ingredients and tools used.
More Instant Pot Dinners
- Instant Pot Pulled Pork with Coleslaw
- Easy Instant Pot Ribs
- Instant Pot Loaded Baked Potatoes