Instant Pot Stuffed Shells

Forget the fuss of traditional stuffed shells! This Instant Pot recipe delivers perfectly cooked, creamy ricotta-filled shells with minimal effort. Jumbo pasta shells are stuffed with a delectable mixture of ricotta, mozzarella, and Parmesan cheese, then bathed in marinara sauce and topped with even more mozzarella. This easy method will have you saying goodbye to the old way of making stuffed shells.

A Streamlined Approach to Stuffing

Traditional stuffed shells can be a challenge. Spooning filling into cooked shells is messy and time-consuming. This Instant Pot version simplifies the process by using uncooked shells, which hold their shape beautifully. A gallon-sized baggie becomes your piping tool, making stuffing a breeze.

Crafting Perfection: Stuffed Shells in the Instant Pot

Prepare the Filling: Combine the ricotta, mozzarella, Parmesan, and any desired seasonings. Transfer the mixture to a gallon-sized baggie and snip off a corner.
Stuff the Shells: Pipe the ricotta filling into the uncooked jumbo shells.
Arrange and Cook: Place the stuffed shells in the Instant Pot. Add water, followed by the marinara sauce. Do not stir.
Pressure Cook: Cook on High Pressure for 8 minutes, followed by a Quick Pressure Release.
Melt the Cheese: Top with additional mozzarella cheese and let it melt.

Instant Pot Pro-Tip: If liquid sprays from the pressure release valve, immediately close the valve and wait a few minutes before trying again.

Expert Tips for Success

Sauce Selection: Rao’s marinara sauce is highly recommended for its homemade taste.
Prevent Sticking: Spray the Instant Pot liner with non-stick cooking spray before adding the shells for easy cleanup.
No Stirring: As with oven-baked stuffed pasta, do not stir the shells before or after cooking.
Serving: Use a large serving spoon to carefully scoop out the shells.
Meat Addition: For a heartier meal, add cooked ground beef, turkey, or sausage to the marinara sauce.
Setting Time: Allow the shells to cool slightly before serving to allow them to set.

Avoiding the Dreaded “Burn Notice”

Some Instant Pots are more prone to the “burn notice.” If yours is temperamental, consider these tips:

Rao’s Marinara: This sauce’s higher fat content makes it less likely to burn.
Clean Pot: Ensure the Instant Pot inner pot is spotless. Use Bar Keepers Friend to remove any buildup.
Non-Stick Spray: Spray the inner pot with non-stick cooking spray.
Trivet Method: Try stacking the shells on a trivet instead of placing them directly in the pot. You may need to increase the cooking time.
Low Pressure Option: Try cooking on low pressure for 15 minutes instead of high pressure.
Slow Cooker Alternative: Consider the Slow Cooker Stuffed Shells with Meat recipe as another option.

Prep Time: 15 minutes
Cook Time: 8 minutes
Pressure Build: 10 minutes
Total Time: 33 minutes
Servings: 8
Cuisine: Italian

Description
These creamy ricotta and mozzarella stuffed shells are cooked effortlessly in an Instant Pot for a delicious and comforting meal.

Ingredients

15 oz ricotta cheese
2 cups mozzarella cheese, divided
½ cup shredded parmesan cheese
2 cloves garlic, minced
1 egg
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
¼ cup fresh parsley, chopped
12 oz jumbo pasta shells
24 oz marinara sauce (Rao’s recommended)
1½ cups water

Instructions

In a mixing bowl, combine ricotta, 1 cup mozzarella, parmesan, egg, garlic, ½ teaspoon salt, ¼ teaspoon black pepper, and parsley. Transfer the mixture to a gallon-sized bag and snip the corner for easy filling.
Spray the Instant Pot insert with nonstick spray. Fill the uncooked pasta shells with the ricotta mixture and place them in the Instant Pot.
Pour water into the pot, then add the remaining salt and pepper. Top with marinara sauce without stirring.
Seal the lid and cook on High Pressure for 8 minutes using Manual Mode. Perform a Quick Pressure Release after cooking.
Sprinkle the remaining mozzarella over the shells, cover with the lid until the cheese melts, and serve warm.

Instant Pot Tips:

If liquid sprays from the pressure release valve, close it immediately and wait a few minutes before trying again.
To prevent a burn notice, ensure the sauce is added last and not stirred into the water.