Step 1

To brown the meat: set the Instant Pot to Sauté.

Step 2

When the display reads “HOT”, add ground beef, salt and seasonings and brown the meat, breaking it apart, about 10 minutes. Stir occasionally.

Step 3

To make the cheese filling: while meat is browning, in a medium bowl, combine ricotta cheese, egg, parmesan cheese and 3 cups of mozzarella cheese. Mix well and transfer the mixture in a piping bag with a round tip (or a ziplock bag with one corner cut).

Step 4

Fill the pasta shells with the cheese mixture.

Step 5

Once the meat is browned, drain, if needed, and spread it evenly in the bottom of the pan. (Note: deglaze the pan with 1/4 cup of water if there is any bits and pieces are stuck to the pan.)

Step 6

To assemble: layer the filled pasta shells over the meat.

Step 7

Pour water and then pasta sauce over the pasta. Do NOT stir.

Step 8

Close the lid and make sure the valve is set to “sealing”.

Step 9

Set the Instant Pot to Pressure Cook/Manual for 8 minutes on high. (NOTE: It took 20-24 minutes for my IP to come to pressure.)

Step 10

Do quick release by carefully turning the valve to venting. And carefully open the lid.

Step 11

Sprinkle remaining 1 cup of mozzarella cheese and close the lid. Let it sit for about 3 minutes and then open the lid. Stir gently and serve.