Creamy Beef and Shells in the Pressure Cooker

Serves 8 in about 30 minutes. Tsp italian seasoning goes in first, and parmesan cheese finishes the pot.

Ingredients

• 1 ½ lbs ground beef
• 1 sm onion, diced
• ¼ - ½ tsp red pepper flakes (optional, for some heat)
• 3 tsp italian seasoning
• 1 tsp garlic powder
• 1 tsp salt
• ½ 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
• 1 cup heavy cream
• 1 cup grated parmesan cheese

Method

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, while stirring now and then, until onion turns translucent..
2. Tip in the red pepper flakes (if using), Italian seasoning, garlic powder, salt, and pepper. Mix well.
3. Tip in the broth and stir.
4. Stir in the pasta in an even layer. Don't stir it. Gently press the pasta into the liquid.
5. Tip in 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. Mix in the heavy cream and parmesan cheese. Leave it to the pasta sit for a few minutes to cool a little and thicken.
11. Plate hot!

More instant pot ideas are in the instant pot collection.