16ouncesuncooked shell pasta(We used medium-sized shells.)
1 ½cupslow-sodium chicken broth
1 ½cupsheavy cream
14 ½ouncesdiced tomatoesundrained, 1 can
24 ½ouncesmarinara sauce
4ouncesmozzarella cheeseshredded
Optional Toppings
Shredded Parmesan
Extra Shredded Mozzarella
Fresh Parsley
Instructions
Turn on the Instant Pot using the sauté function. Wait for the display to read “Hot,” then add the oil, onions, ground beef, Italian seasoning, garlic powder, salt, and pepper. Cook the ground beef until no longer pink while breaking up into small pieces.
1 tablespoon cooking oil, ½ cup white onion, 1 pound ground beef, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
Press the “Cancel” button, and layer the following ingredients in the order listed. DO NOT STIR. Add the shell noodles on top of the ground beef. Then pour in the water, broth, canned tomatoes, and heavy cream. Use a spoon to gently press the noodles down below the liquid if necessary. Next pour the marinara on top of the noodles and liquid.
1 ½ cups water, 1 ½ cups low-sodium chicken broth, 1 ½ cups heavy cream, 16 ounces uncooked shell pasta, 24 ½ ounces marinara sauce, 14 ½ ounces diced tomatoes
Close the lid, and ensure the valve is set to “sealing.” Press the manual (pressure cook) button, then adjust the time to 5 minutes.
When the time is up, press “Cancel,” and open the valve to complete a quick release. Add the shredded mozzarella cheese, and stir to combine.
Serve hot. Store leftovers in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients and a serving size of 1 cup of the shells and beef. Actual calories will vary.*Please see post for tips and additional information regarding the recipe.Recipe inspired by Spicy Southern Kitchen.