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Creamy Vegan Instant Pot® Beef & Shells

5 from 2 reviews


  • 1 tablespoon olive oil
  • ½ large sweet onion, finely chopped
  • 1 1/2 cups grape tomatoes, quartered
  • 12 oz meatless gluten-free beefless crumbles
  • 2 tsp Mrs. Dash Original Seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 1-pound bag of gluten-free shell pasta
  • 1 24-ounce jar marinara sauce (make sure it’s vegan!)
  • 3 cups water
  • 1 1/2 cups unsweetened vegan creamer (I used Califia Farms)
  • 1 cup shredded vegan cheese (I used Parmela Creamery)


  1. Turn Instant Pot to sauté setting, and wait for the display to turn to hot.
  2. Add olive oil, tomatoes, and onions, and cook until slightly soft.
  3. Add meatless crumbles, break up with spatula, and cook until heated through, stirring frequently to make sure it doesn’t stick to pot.
  4. Season with sea salt, pepper, Mrs. Dash, and garlic powder, and hit cancel on the Instant Pot.
  5. Add shells over meatless crumbles, then add the marinara sauce and water. Do not stir, but press the pasta down lightly with spoon to ensure it is completely covered with sauce and water.
  6. Place lid on Instant Pot, close, and make sure vent is set to the sealing position.
  7. Hit pressure cook for 8 minutes.
  8. When pressure cooking is done, do a quick release, then remove lid and hit cancel to turn cooker off.
  9. Stir in creamer and cheese. Keep stirring until cheese is melted and fully incorporated.
  10. Serve hot!