The pressure builds and you start counting down minutes until you eat. You spot the sealing ring locked in place and feel that cozy hum as steam fills your kitchen. It’s kinda like a countdown to dinner time that makes your tummy rumble louder.
Inside the pot, the ground chuck is already tender pull ready, mingling with garlic and onion flavors that you know are gonna be dang good. You recall how fast this all comes together when your pressure cooker does the work you usually spend hours doing.
You remember the thrill of a one-pot meal that tastes creamy and hearty with minimal mess. Sitting back, you kinda forget there’s pasta cooking right alongside the beef in that rich beef stock with tomatoes, soaking up all that flavor during the pressure build.
The Truth About Fast Tender Results
- You gotta use a good sealing ring so steam doesn’t escape and cook times stay right. Check out our pressure cooker safety tips for essentials on sealing and safety.
- Pressure build really gets that beef tender without waiting for hours, similar to techniques in our Garlic Butter Beef Pasta recipe.
- Natural release lets flavors settle in while slowly cooling off the pot safely, helping avoid splatter mess.
- Adding pasta in the pot lets it soak up the juices making each bite rich and soft. For variations, see Creamy Tomato Tortellini Soup.
- Slow release can help avoid splatters when you open the pressure cooker after cooking.
- Using beef stock instead of water adds depth that simple water won't bring.
All the Pieces for This Meal
- 1 ½ pounds ground chuck for hearty, meaty flavor.
- 2 tablespoons extra virgin olive oil to start things with a nice sizzle.
- 1 medium onion diced to add sweetness and depth.
- 5 cloves garlic sliced for that punchy aroma.
- ½ teaspoon crushed hot red pepper flakes for a little kick.
- 1 28-ounce can plum tomatoes crushed by hand to keep it chunky.
- 4 cups low sodium beef stock to enrich every bite.
- 1 pound medium shells pasta for that perfect creamy soak-up.
- 1 cup heavy cream to bring all the richness together.
- ½ cup grated Pecorino Romano to add saltiness and tang.
- ¼ cup basil leaves hand torn for fresh herbal notes.
- Salt and pepper to taste cause you gotta season just right.
The Exact Process From Start to Finish
First, heat olive oil in your pressure cooker pot over medium-high heat. You wanna get that nice shimmer before adding anything.
Next, toss in the diced onion and cook 'til translucent which takes about 3-4 minutes. Your kitchen starts smelling like dinner already.
Then add the ground chuck and brown it up good, breaking it apart with a spoon so it cooks evenly and juicy.
Stir in the sliced garlic and crushed red pepper flakes. Give it a minute so those flavors mix and get fragrant.
Pour in your hand-crushed plum tomatoes and beef stock. Bring everything to a boil right in the pot.
Once boiling, dump in the medium shells pasta. Lower the heat to a simmer and cook it uncovered for 12-15 minutes till pasta is tender but not mushy.
Finally, stir in the heavy cream and grated Pecorino Romano. Let it cook another 2-3 minutes until it’s creamy and dreamy. Season with salt and pepper to your liking and serve hot.
Easy Tweaks That Make Life Simple
- You can swap ground chuck for ground turkey or beef if you want a different twist.
- If you’re short on time, use pre-minced garlic or garlic powder to save a minute.
- Frozen chopped onions work too but gotta cook a little longer to get soft.
- Grab canned diced tomatoes if you ain’t got fresh plum, it works real good.
- Skip the fresh basil and sprinkle dried if that’s what you got on hand.
That First Bite Moment
When you scoop that creamy beef and shells onto your plate, you instantly see the rich sauce clinging to every pasta shell. It’s creamy but not heavy, just dang comforting.
Your fork pulls up a tender piece of beef with pasta that soaked all that meaty tomato goodness. The hint of red pepper flakes wakes your taste buds just right.
You catch the salty tang of Pecorino Romano bringing everything together with a little sharpness. The aroma of fresh basil lifts it all, making you wanna dive right back in.
That first bite hits you with cozy, homemade vibes perfect for any day you need a little extra comfort in your belly.
How to Store This for Later
Leftovers gotta cool to room temperature before you put them away. This keeps everything fresh and safe.
Store in an airtight container and pop it in the fridge where it keeps good for up to 3 days. Perfect for quick lunches or dinner redo.
If you want longer life, freeze portions in freezer-safe bags. It’ll hold for a couple months and thaw well in the fridge the day before you wanna eat.
Reheat gently on stove or microwave to keep that creamy texture without drying out.
The FAQ Section You Actually Need
- Can I use a different kind of pasta? Yeah you can. Just pick one that cooks in about 12-15 minutes. Smaller shapes like shells work real well for soaking up sauce.
- What if I don’t have heavy cream? You can mix milk and a little butter as a substitute kinda, but the cream makes it extra rich and smooth.
- How do I avoid mushy pasta? Keep an eye on cooking time and don’t cover when simmering. Pasta absorbs sauce better that way and stays tender pull but not mushy.
- Is ground chuck best for this dish? It really works the best for flavor and fat content but ground beef blends or even turkey can work if you wanna try something leaner.
- Do I need to brown the meat first? Browning adds great flavor and texture but if you’re in a hurry you can skip it and just season well later.
- Can I make this vegan or vegetarian? You could try swapping ground beef for plant-based crumbles and use veggie broth instead of beef stock. Skip cheese and cream or pick vegan versions.
For more hearty meal ideas, browse our pressure cooker recipes or try the comforting onepot creamy beef and garlic butter pasta.
Creamy Beef and Shells (Easy One-Pot Meal)
Ingredients
Main ingredients
- 1.5 pounds ground chuck hearty, meaty flavor
- 2 tablespoons extra virgin olive oil to start things with a nice sizzle
- 1 medium onion diced
- 5 cloves garlic sliced
- 0.5 teaspoon crushed hot red pepper flakes for a little kick
- 28 ounces plum tomatoes crushed by hand to keep it chunky
- 4 cups low sodium beef stock to enrich every bite
- 1 pound medium shells pasta for perfect creamy soak-up
- 1 cup heavy cream to bring all the richness together
- 0.5 cup grated Pecorino Romano to add saltiness and tang
- 0.25 cup basil leaves hand torn for fresh herbal notes
- salt and pepper to taste
Instructions
Instructions
- Heat olive oil in your pressure cooker pot over medium-high heat until shimmering.
- Add diced onion and cook until translucent, about 3-4 minutes.
- Add ground chuck and brown it well, breaking it apart with a spoon.
- Stir in sliced garlic and crushed red pepper flakes and cook for 1 minute.
- Pour in hand-crushed plum tomatoes and beef stock, bring to a boil.
- Add medium shells pasta, reduce heat to simmer and cook uncovered for 12-15 minutes until pasta is tender but not mushy.
- Stir in heavy cream and grated Pecorino Romano, cook for another 2-3 minutes until creamy.
- Season with salt and pepper to taste and serve hot.
