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Instant Pot stuffed shells with meat sauce in a white plate.

Stuffed Shells (Instant Pot)

4.39 (49 ratings)
Author Shinee D.
Servings 8 servings
Prep Time 20 mins
Cook Time 8 mins
Total Time 50 mins
Classic stuffed shells got an Instant Pot makeover! No need to pre-cook the pasta means no dirtying extra pot. And you only need 1 hour or less!

Ingredients
  

  • 1 lb lean ground beef
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon Italian seasoning
  • 15 oz ricotta cheese
  • 1 egg
  • 4 cups mozzarella cheese shredded, divided (about 1lb)
  • 1/2 cup parmesan cheese
  • 8 oz jumbo pasta shells (conchiglioni pasta)
  • 2 cups water
  • 24 oz pasta sauce

Instructions
 

  • To brown the meat: set the Instant Pot to Sauté.
  • When the display reads “HOT”, add ground beef, salt and seasonings and brown the meat, breaking it apart, about 10 minutes. Stir occasionally.
  • To make the cheese filling: while meat is browning, in a medium bowl, combine ricotta cheese, egg, parmesan cheese and 3 cups of mozzarella cheese. Mix well and transfer the mixture in a piping bag with a round tip (or a ziplock bag with one corner cut).
  • Fill the pasta shells with the cheese mixture.
  • Once the meat is browned, drain, if needed, and spread it evenly in the bottom of the pan. (Note: deglaze the pan with 1/4 cup of water if there is any bits and pieces are stuck to the pan.)
  • To assemble: layer the filled pasta shells over the meat.
  • Pour water and then pasta sauce over the pasta. Do NOT stir.
  • Close the lid and make sure the valve is set to “sealing”.
  • Set the Instant Pot to Pressure Cook/Manual for 8 minutes on high. (NOTE: It took 20-24 minutes for my IP to come to pressure.)
  • Do quick release by carefully turning the valve to venting. And carefully open the lid.
  • Sprinkle remaining 1 cup of mozzarella cheese and close the lid. Let it sit for about 3 minutes and then open the lid. Stir gently and serve.

Video

Notes

This recipe has been tested in my favorite Instant Pot DUO 6qt.
Storing instructions: 
  • Store in the fridge for up to 3 days.
  • You can freeze this recipe for up to 3 months.

Nutrition

Serving: 1servingCalories: 499kcalCarbohydrates: 30gProtein: 38gFat: 25gSaturated Fat: 14gCholesterol: 131mgSodium: 1283mgPotassium: 665mgFiber: 2gSugar: 5gVitamin A: 1073IUVitamin C: 6mgCalcium: 504mgIron: 3mg

* Disclaimer: All nutrition information are estimates only.