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Creamy Vegan Beef and Shells (Instant Pot)

You need to try this Creamy Vegan Beef and Shells recipe for dinner! It's a delicious and hearty plant-based meal that can be completely ready and on your table in just 20 minutes or less. The whole family will love this one!
5 from 2 votes
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Course: Main Course, Side Dish
Cuisine: American, Italian, Vegan
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 People
Calories: 559kcal
Author: Emily


  • Instant Pot or Pressure Cooker
  • Knife
  • Cutting Board
  • Cheese Grater or Microplane
  • Spatula


  • 8 ounces Shell pasta
  • 1 ½ cups Vegetable broth
  • 1 ½ cups Canned tomato sauce
  • 12 ounces Beefless Ground
  • 1 tablespoon Minced garlic
  • 1 White onion diced
  • 1 tablespoon Olive oil
  • 1 ½ teaspoon Italian seasoning
  • ½ teaspoon Salt
  • 1 cup Vegan parmesan grated
  • ¾ cup Vegan cream cheese


  • Start by turning the Instant Pot on to the 'sauté' function on high. Wait for that to heat up, then add enough olive oil to cover the bottom of the pot. 
  • Add 1 whole diced white onion to the pot and stir until onions are soft and translucent. 
  • Once soft, stir in the minced garlic until lightly golden.
  • Next, add the entire block (12 ounces) of beefless ground. Use a spatula to break apart the block as best as you can, and stir to combine with the onions. 
  • Once the onions and beef crumbles begin to get just slightly crispy, add 1 ½ cups of vegetable broth and 1 ½ cups of canned tomato sauce (this is just over one 15 ounce can). 
  • Stir to combine.
  • Next, add the shell pasta, the Italian seasoning, and the salt. 
  • Very gently pat the pasta down so that it is slightly covered by the broth and sauce, but do not stir the pasta. 
  • Close the lid on the Instant Pot, set the valve to sealing, then pressure cook on HIGH for 5 minutes. 
  • After the 5 minutes are up, perform a quick release of the remaining pressure, then remove the lid. 
  • Stir the cooked pasta with the sauce, making sure none of the shells are stuck together or stuck to the bottom. 
  • Add the vegan cream cheese and stir until melted. 
  • Then add the grated parmesan and mix to combine well. 
  • If you still would like the dish to be creamier, consider adding some non-dairy milk. 
  • Serve hot and garnish with herbs and more parmesan. 


Recipe copyright Legally Healthy Blonde. For educational or personal use only.
    • Make this a spicy pasta dish by throwing in some crushed red pepper flakes at the end of the cooking process. Adding them before pressure cooking will make this extra spicy, so proceed with caution.
    • If you want this to be a vegetarian dish, instead of vegan, just swap the vegan cream cheese and parmesan for real cream cheese and parmesan. I would also recommend adding a few tablespoons of heavy cream.
    • Use any kind of short pasta you like! Rotini, orecchiette, or even elbow pasta would all work very well here!
    • Nutrition Information is for 1 serving, which is ¼th of this total recipe. 
      • Calories: 559 cal
      • Total Fat: 22 grams
      • Total Carb: 67.3 grams
      • Protein: 24.3 grams


    Calories: 559kcal
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!