Instant Pot Stuffed Shells

Creamy ricotta and mozzarella stuffed shells recipe made easily in an Instant Pot.

Course Dinner

Cuisine Italian

Keyword Instant Pot Stuffed Shells, Stuffed Shells Recipe

Prep Time 15

Cook Time 8

Pressure Build 10

Total Time 33

Servings

Calories 381kcal

Author Melissa

Cost $16

Equipment

6 quart Instant Pot

Ingredients

15 oz ricotta
2 cups mozzarella cheese divided
1/2 cup parmesan cheese shredded
2 cloves garlic minced
1 egg
1 teaspoon kosher salt divided
1/2 teaspoon black pepper divided
1/4 cup fresh parsley chopped
12 oz jumbo pasta shells
24 oz marinara sauce, Rao's recommended
1 1/2 cups water

Instructions

In a mixing bowl, combine ricotta, 1 cup of mozzarella, parmesan, egg, garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and chopped parsley. Transfer mixture to gallon size baggie and snip corner to fill shells.
Spray Instant Pot insert with non stick cooking spray. Use gallon baggie to fill uncooked pasta shells with ricotta mixture, transferring them to Instant Pot as they are filled.
Add water to Instant Pot and remaining salt and pepper. Then top stuffed shells with marinara sauce. Do not stir. Set Instant Pot to cook on High Pressure for 8 minutes via Manual Mode. After cooking, use Quick Pressure Release. Top with remaining mozzarella cheese and recover with lid until cheese melts.

Notes

Instant Pot Tip: If any liquid starts to spray out of pressure release valve during Quick Pressure Release, immediately close valve and wait a few minutes before trying again.

Note: Some people have reported a burn notice while cooking. See my tips above for avoiding a burn notice.

Nutrition