Steam curls up from the valve and your stomach starts talking back. You catch that cozy kitchen smell reaching into your heart. It’s that kinda comfort you just can’t fake, and your pressure cooker is pulling through like a champ.
You recall how dinner has sometimes felt like a big ol' hassle, but with this recipe, everything comes together in one pot and just works. The broth depth gets richer as it cooks and the tender pull from the beef makes your mouth water before you even sit down.
You notice the sealing ring doing its job, holding the steam just right, so nothing escapes and flavors get all cozy inside the pot. Then the natural release lets the steam out slow and steady, telling you your meal is ready to enjoy.
Why This Recipe Works Every Single Time
- The one-pot method keeps clean-up super quick for your busy life.
- The sealing ring traps steam perfectly to cook pasta and beef evenly.
- Natural release helps keep the pasta from getting mushy.
- Beef broth and tomato sauce mix create a rich broth depth you’ll love.
- Heavy cream stirred in at the end adds that creamy, silky texture.
- Small pasta shells soak up the sauce just right, no soggy bits here.
- Italian seasoning gives it a comforting, familiar flavor without extra steps.
Your Simple Ingredient Checklist
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp. Italian seasoning
- 3 cups beef broth
- 1 15 oz. can tomato sauce
- 8 oz. (about 2 ½ cups) small pasta shells
- ½ cup heavy cream
- 2 cups shredded white cheddar cheese
You gotta have these ready before you start cooking to keep things smooth. The ground beef browns up nicely with the olive oil and onion adds that soft sweetness.
Don’t forget the garlic and Italian seasoning to bring up that cozy flavor. The broth and tomato sauce mix creates your deep, tasty base.
Shells are perfect here because they hold sauce like a champ, and cream makes it all luscious at the end. Cheese finishes it off with some melty goodness you’ll be craving.
Walking Through Every Single Move
Heat your olive oil over medium in the pressure cooker pot. Toss in the ground beef and break it up with a spoon.
Cook until browned, about 5 to 7 minutes. You’ll see it getting that nice, tender pull as it cooks.
Add in the diced onion. Let it soften for about 3 minutes, then stir in garlic and Italian seasoning. Cook just 30 seconds till you can smell that good stuff.
Pour in your beef broth and tomato sauce. Give it all a good stir and bring to a boil.
Add the small pasta shells to the pot. Seal the pressure cooker with the sealing ring and set for 10 to 12 minutes, following your pressure cooker’s guidelines.
When pressure cooking’s done, let the steam out through a natural release, so pasta stays perfectly al dente and not mushy.
Stir in the heavy cream and cook uncovered for 2 to 3 minutes until sauce thickens nicely. Toss in salt and cracked black pepper to taste, then sprinkle that shredded cheddar cheese on top and serve warm.
Smart Shortcuts for Busy Days
- Use pre-minced garlic or garlic paste so you don’t gotta chop fresh cloves every time.
- Grab pre-diced onions from the store to shave off some prep minutes.
- Swap in frozen ground beef that’s already portioned to save thawing and draining.
- Pick up pre-shredded cheese to skip the grating step.
- Make a double batch of broth ahead and freeze it in portions for quick use.
These shortcuts cut time and fuss for when your city condo kitchen is running hot and you just wanna eat.
By prepping some ingredients beforehand or using prepped store items you keep cooking parts as breezy as possible and still get that awesome flavor.
That First Bite Moment
You scoop that creamy beef and shells onto your plate and the cheese melts slow like a warm hug. The pasta shells suck up the sauce, making each bite a cozy, cheesy pull.
The tender beef breaks apart softly, mixed with the garlic and seasoning that just sing together. You can almost taste the broth depth wrapped in that creamy sauce, making your taste buds dance.
There’s a hint of tomato sweetness, balanced by the cracked black pepper’s tiny kick. It’s simple, comforting, and kinda heck satisfying in that one-pot, city condo kinda way.
Making It Last All Week Long
Store leftovers in airtight containers to keep that creamy texture from drying out. You can put them in the fridge for up to 4 days.
For longer storage, freeze it in meal-sized portions. Thaw in the fridge overnight to keep the pasta from getting mushy.
Reheat gently on the stove or in the microwave on medium power, stirring often to keep sauce smooth.
If pasta does soak up too much sauce, add a splash of broth or cream when reheating to get it back to that creamy vibe.
The FAQ Section You Actually Need
- Can I use a different type of pasta? Yeah, but shells work best to catch the sauce. If you try another, just watch the cooking time cause it changes.
- What if I don’t have heavy cream? You can swap for half-and-half, but sauces won’t be quite as thick and creamy.
- Is it okay to brown the beef directly in a pressure cooker? Totally. It works real good and saves you an extra dish.
- How do I know when the pasta is done? Pasta should be al dente, kinda tender but still with a slight pull. Natural release helps with that.
- Can I make this recipe vegetarian? You could swap beef broth with vegetable broth and use plant-based meat crumbles instead.
- How important is letting the pressure cooker do a natural release? It’s pretty key to avoid pasta getting mushy and to gently finish cooking everything evenly.
One-Pot Creamy Beef and Shells
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 tsp. Italian seasoning
- 3 cups beef broth
- 1 15 oz. can tomato sauce
- 8 oz. small pasta shells about 2 ½ cups
- ½ cup heavy cream
- 2 cups shredded white cheddar cheese
Instructions
Instructions
- Heat olive oil in pressure cooker pot, add ground beef, and cook until browned, about 5–7 minutes.
- Add diced onion and sauté for 3 minutes. Stir in garlic and Italian seasoning and cook for 30 seconds.
- Pour in beef broth and tomato sauce. Stir well and bring to a boil.
- Add pasta shells, stir, seal pressure cooker, and cook for 10–12 minutes as per your device instructions.
- Allow pressure to release naturally to keep pasta al dente.
- Stir in heavy cream and simmer uncovered for 2–3 minutes. Season with salt and pepper, then top with shredded cheese and serve.
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