This Instant Pot Ground Beef Pasta is one of those quick, comforting meals that feels like a warm hug in a bowl. It’s creamy, cheesy, and deeply satisfying—and the best part? It comes together in under 30 minutes using pantry staples. Whether you’re trying to use up some ground beef or need an easy dinner that’ll please the whole family, this one’s a keeper.
A Little Backstory
Okay, tell me if this sounds familiar—Hamburger Helper ringing any bells? That easy box meal from childhood where you tossed ground meat with some noodles and sauce and called it dinner? Yep, I grew up on that too.
But now, we’ve got something even better. This Instant Pot version is a more wholesome take—no mystery ingredients, just real food, real fast. It’s a fantastic go-to for those nights when you want comfort food with minimal effort and zero fuss. And honestly, it’s a life-saver when your fridge looks like a desert but you’ve still got pasta, beef, and a jar of marinara.
Ingredients You’ll Need
Here’s what goes into this one-pot wonder:
- Ground beef
- Oil
- Minced garlic (fresh or jarred—no judgment)
- Italian seasoning or Herbs de Provence
- Marinara sauce
- Water
- Beef broth
- Short pasta like shells, elbow macaroni, penne, or bowties
- Onion powder
- Crushed red pepper flakes (if you like a little kick)
- Freshly grated mozzarella cheese
- Salt and pepper
Let’s Make It
Once your ingredients are ready, here’s how we make this cheesy, beefy pasta magic happen:
- Sauté the beef:
Set your Instant Pot to the Sauté setting. Add a little oil, then toss in the ground beef. Let it cook for about 4–5 minutes, breaking it up as you go. Once it’s browned, stir in the garlic and your seasoning of choice. Sauté everything together for another minute. - Remove the beef:
Scoop the beef mixture out and set it aside in a bowl. Keep it warm—just cover it with a plate or lid. - Add pasta and liquids:
Into the Instant Pot, pour in the marinara sauce, water, beef broth, pasta, onion powder, and red pepper flakes. Stir it all together. - Pressure cook:
Secure the lid and turn the valve to “Sealing.” Set it to Pressure Cook or Manual for 8 minutes. - Quick release:
Once the timer beeps, do a quick release by carefully turning the valve to “Venting.” When the pressure is fully released and the pin drops, open the lid. - Bring it all together:
Stir the cooked ground beef and mozzarella cheese into the pasta. Mix until the cheese melts and everything is creamy and irresistible. Season with salt and pepper to taste. - Garnish and serve:
A sprinkle of fresh parsley, basil, or thyme never hurts if you’ve got it on hand. Serve hot.
Make It Your Own
This dish is endlessly customizable, and here are a few ways you can switch things up depending on what you have in your kitchen:
- Ground meat swaps: Try ground turkey, chicken, or even a spicy Italian sausage if you’re into bold flavors.
- Veggie boost: Throw in frozen peas or corn right before pressure cooking. A handful of spinach stirred in at the end works too.
- Meatless version: Use veggie broth and add in some canned beans instead of meat. Sauté the garlic and seasoning with the beans and follow the same method.
- Cheese swap: Not a mozzarella fan? Try cheddar or a blend—this is your dinner, your rules.
- Go creamy: Swap marinara for alfredo sauce for a richer, creamier base.
- Spice route: Want a Mexican twist? Use cumin and chili powder instead of Italian seasoning and use cheddar cheese.
Tips & Tricks
- Use smaller pasta shapes like macaroni or shells for even cooking. If you’re using spaghetti, break it into thirds before adding it in.
- Brown the beef separately first. If you skip this step, the beef absorbs too much liquid during pressure cooking, and your pasta can end up dry or clumpy.
- Quick-release is key—don’t let the pressure release naturally or your pasta will overcook and turn mushy.
- Out of broth? Make your own using bouillon cubes and water. Any flavor works in a pinch.
- Jarred garlic works fine. I’ve even used those frozen garlic cubes and had great results.
How to Serve
This dish doesn’t need much—just a simple green salad or some crusty garlic bread and you’ve got yourself a well-rounded meal. It’s the kind of pasta that works just as well on a weeknight as it does for a cozy weekend dinner.
How to Store Leftovers
Leftovers keep really well! Just let the pasta cool completely and store in an airtight container in the fridge. It’ll last up to 4 days.
To reheat, microwave it in 30-second bursts with a splash of water or broth to loosen up the sauce. You can also reheat it on the stovetop over low heat.
Instant Pot Ground Beef Pasta
This Instant Pot Ground Beef and Shells recipe truly says it all—rich, cheesy, and totally satisfying. It delivers all the comfort of a traditional pasta dish in a fraction of the time, making it a perfect go-to for busy weeknights. Plus, it’s an excellent way to use up some of those pantry staples!
Ingredients
- 1 lb ground beef
- 1 tbsp oil
- 3 tsp minced garlic
- 3 tsp Italian seasoning or Herbs de Provence
- 24 oz marinara sauce
- 2 cups water
- 1 cup beef broth
- 1 lb short pasta (such as shells, penne, macaroni, or bowties)
- 1 tsp onion powder
- ½ tsp crushed red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
Instructions
- Select the SAUTE setting on your pressure cooker. Add oil, then cook the ground beef for about 4–5 minutes, breaking it apart as it browns.
- Mix in the garlic and Italian seasoning, sautéing for an additional minute. Remove the beef from the pot and set aside, covered, to keep warm.
- Pour in the marinara sauce, water, broth, pasta, onion powder, and (if using) crushed red pepper flakes. Stir everything well.
- Lock the lid into place and turn the valve to the sealed position.
- Set the cooker to PRESSURE COOK or MANUAL for 8 minutes.
- Once finished, do a QUICK RELEASE by turning the valve to VENT immediately. When the float valve drops, open the lid.
- Stir the cooked ground beef and mozzarella into the pasta. Once the cheese is fully melted and mixed in, season with salt and pepper as needed.
- Optional: Top with chopped fresh herbs like parsley, basil, or thyme before serving.
Notes
- Add ½ tsp crushed red pepper flakes for a little bit of heat if you enjoy a kick!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 464Total Fat 21gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 11gCholesterol 79mgSodium 946mgCarbohydrates 36gFiber 4gSugar 7gProtein 31g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I double the recipe?
Absolutely. Just don’t fill your Instant Pot past the max line. Pressure cooking time stays the same.
Can I freeze this?
Yes, but the texture of the pasta might be a little softer when thawed. Freeze in a freezer-safe container for up to 2 months.
What’s the best pasta to use?
Short shapes like shells, elbow, or penne work best. Avoid long noodles unless you’re ready to break them up.
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