Instant Pot Stuffed Shells
If you're a pasta lover, you'll love these Instant Pot Stuffed Shells! Flavorful, cheesy, and made in no time using the Instant Pot!
Servings: 8
Calories: 527kcal
Ingredients
- 1 lb ground beef or turkey
- t teaspoon salt
- ½ teaspoon black pepper
- 4 garlic cloves, minced
- 2 teaspoon Italian seasoning
- 15 oz Ricotta cheese
- 1 egg
- 3 cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated or shredded
- 8 oz jumbo pasta shells
- 2 cups water
- 24 oz pasta sauce
Instructions
MEAT LAYER
- Turn Instant Pot to saute mode and add in the ground beef/turkey.
- Cook meat until no longer pink. Drain fat.
- Add in the salt, pepper, garlic, and Italian seasoning. Stir to combine.
- If you have anything stuck to the bottom of your pot, add up to ¼ cup water to deglaze.
- Ensure meat it spread evenly over bottom of Instant Pot liner.
CHEESE FILLING
- Combine the ricotta cheese, egg, Parmesan, and 2 cups Mozzarella cheese in a medium bowl.
- Place cheese mixture into a piping bag or Ziploc with corner cut off.
- Fill each pasta shell with cheese mixture.
- Place stuffed pasta shells (uncooked but filled at this point) on top of the meat layer.
- Carefully pour water on top of pasta shells.
- Pour pasta sauce evenly on top of pasta shells.
- Place lid securely on top of Instant Pot and ensure valve is in sealed position.
- Cook manual, high pressure for 8 minutes followed by a quick release.
- Once pin has dropped, remove lid and sprinkle remaining 1 cup of mozzarella cheese evenly on top of pasta shells.
- Place lid back on the Instant Pot and allow to rest for about 2-3 minutes, or until cheese is melted.
- To serve, scoop shells onto plate. Make sure you scoop to the bottom to get some of the meat into your portion!
Nutrition
Calories: 527kcal | Carbohydrates: 29g | Protein: 33g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 127mg | Sodium: 900mg | Potassium: 613mg | Fiber: 2g | Sugar: 5g | Vitamin A: 980IU | Vitamin C: 6mg | Calcium: 433mg | Iron: 3mg
