Creamy Beef and Shells Pressure Cooker Recipe
This is a pasta dish that will be on your dinner table all week long! So creamy and so comforting!
Equipment
- 1 Cast Iron Skillet
Ingredients
Main ingredients
- 8 ounces medium pasta shells you want these just right to hold all that creamy sauce
- 1 tablespoon olive oil a good base for browning your beef and building flavors
- 1 pound ground beef go for something fresh, not too lean so it stays juicy
- ½ medium sweet onion diced, brings a mild sweetness and soft crunch
- 2 cloves garlic minced, adds that classic punch that you remember from home cooking
- 1 ½ teaspoons Italian seasoning keeps everything tasting herby and fresh
- 2 tablespoons all-purpose flour for thickening the sauce without clumps
- 2 cups beef stock you need good broth depth so don’t rush on this
- 1 (15-ounce) can tomato sauce gives the dish that rich tomato base that’s smooth
- ¾ cup heavy cream makes things creamy and satisfying
- Kosher salt and freshly ground black pepper adjust for taste
- 6 ounces shredded extra-sharp cheddar cheese about 1 ½ cups, melt this carefully for the best finish
Instructions
Instructions
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside so they don’t stick or get mushy later.
- Heat olive oil in a large skillet over medium heat. Add that ground beef and let it brown well. You want it cooked through but still juicy - takes about 5 to 7 minutes.
- Stir in the diced onion and minced garlic into the browned beef. Cook until the onion turns translucent - around 3 to 4 minutes. The smells here are gonna get you excited.
- Sprinkle Italian seasoning and flour over the beef mix. Stir well to combine everything for about 1 to 2 minutes. This helps thicken your sauce later.
- Slowly pour in the beef stock while stirring to avoid any lumps forming. Bring it to a gentle simmer so the broth depth develops nicely.
- Add the tomato sauce and heavy cream, stirring until everything's combined. Let it simmer for 10 minutes to thicken perfectly. You’ll notice steam cues rising and the float valve moving – get ready to start your natural release.
- Fold in the cooked pasta shells. Stir gently so all the pasta gets coated in that creamy, cheesy sauce. Season with salt and pepper to your taste, then serve up hot and enjoy!
Notes
Serve immediately to enjoy the perfect creamy texture. Adjust seasonings according to your taste preferences.