Cheesy Meaty Shells with Mozzarella Cheese

Serves 6 in about 30 minutes. Ground beef* goes in first, and marinara sauce finishes the pot.

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
• 1 cup grated parmesan cheese
• 1½ cups shredded mozzarella cheese

Method

1. Set the pot to Sauté setting. Tip in the meat and onion. Cook, while stirring now and then, until meat is no longer pink.
2. Stir in the Italian seasoning, garlic powder, salt, and pepper. Stir.
3. Tip in the chicken broth and stir.
4. Tip in the pasta shells and spread in an even layer. Press them down into the liquid with a spoon, but do not stir.
5. Tip in the jar of marinara over the pasta and cover it completely. Again, do not stir.
6. Put the lid on and set the steam release knob to the Sealing position. Cancel the Sauté setting.
7. 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.
8. When the cooking cycle is finished, let the pot sit undisturbed for 3 minutes (3 instant natural release). If you like a firmer al dente pasta, don't do this step. Do a controlled Quick Release instead. See next step.
9. 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.
10. Lift out the lid and stir the contents. Stir in the parmesan cheese and stir. Then add the mozzarella and stir.
11. Plate hot, with some crusty bread.

More instant pot ideas are in the instant pot collection.