2cupsshredded cheese 6 cheese Italian is recommended
Turn the Instant Pot to saute normal temp and heat up. Once hot, add in the olive oil and ground beef. Cook for 3 minutes stirring to break it up. Add in the onions and cook until the beef is cooked.
Stir in the garlic, mushrooms, paprika, red pepper flakes and the Italian seasoning. Hit cancel on the Instant Pot. If you need to deglaze do so with a little broth, but we didn't have to with the beef fat in there.
Add in beef broth and stir to combine. Pour the pasta in and pack it down gently so it is almost completely covered with broth.
Place the chopped peppers on top and then pour the au jus gravy on top of the peppers. Do not stir this in.
Put the lid on and turn the valve to sealing. Push the Pressure Cook/Manual button and set for 6 minutes(see notes about times.) It took ours about 20 minutes to build pressure.When done do a manual release and carefully remove lid when the pin drops.
Stir in the sour cream and then stir in the cheese. Let stand for about 5 minutes and enjoy!
Your pasta dish might be slightly runny more like a thick soup at first. Upon sitting after adding the sour cream and cheese, it will thicken up. About cooking times - If you are not using medium shells, you may need to slightly adjust cooking time. No worries, it is easy with this cheat method! Take the longest cooking time on the box of pasta and divide in half. If it is 10-12 minutes, set it for 6. This has worked for me with various pastas.For the cheese we buy the 6 cheese Italian which has provolone, mozzarella, asiago, romano, parmesan and fontina. But you can use other cheeses if you are unable to find this one. We have a store brand and Sargento here that has it. I think Kraft has a 5 cheese blend.