Go Back Email Link


Course Dinner
Cuisine American
Keyword Beef, Cheese, Pasta
Prep Time 5 minutes
Cook Time 5 minutes
Calories 2868kcal


  • 1 tablespoon olive oil (you can also use vegetable oil, if preferred)
  • 1/2 yellow onion, chopped
  • 1 tablespoon tablepsoon minced garlic 
  • 1 pound lean ground beef 
  • 3 cups low sodium beef broth or beef stock
  • 1 pound pasta shells 
  • 1 15.5 ounce mild salsa 
  • 1 teaspoon garlic pepper (you can also use regular pepper, if needed)
  • 1/2 tablespoon Italian seasoning
  • 4 ounces cream cheese 
  • 1 1/2 cups shredded cheddar cheese (you can also use mozzarella or Parmesan, if preferred)
  • Salt and pepper to taste


  • Turn on your Instant Pot and select the Saute mode on high. 
  • Add olive oil, onions and ground beef.  Saute until onions are soft and beef is mostly cooked, about 3-5 minutes. 
  • Add garlic. Continue to saute for an additional 2 minutes. 
  • Select the 'Cancel' button to reset the cooking function.  Add beef broth and quickly deglaze the bottom of the pot with a non-stick spatula or spoon to ensure no brown bits or onions are stuck to the bottom of the pot.  This will help ensure you avoid the 'BURN' notice. 
  • Add salsa and pasta shells.  Gently press the pasta shells down into the broth ensuring they are mostly overed with liquid. 
  • Lock the lid in place and select the 'Pressure Cook' fucntion on high.  Cook for 3 minutes. 
  • Once the timer beeps, quick release the steam and carefully remove the lid. 
  • Add cream cheese, shredded cheese, Italian seasoning, garlic pepper and salt to taste. Still well until all incredients are well combined. 
  • Serve hot and enjoy!


Calories: 2868kcal | Carbohydrates: 387g | Protein: 111g | Fat: 98g | Saturated Fat: 47g | Cholesterol: 257mg | Sodium: 4746mg | Potassium: 2709mg | Fiber: 25g | Sugar: 38g | Vitamin A: 4904IU | Vitamin C: 13mg | Calcium: 1248mg | Iron: 10mg