Instant Pot Chili Mac

Sauté:

1. Set the Insta Pot to sauté mode. Add the ground meat and brown it, breaking it up with a wooden spatula as it cooks. Towards the end, add the onion and sauté it with the beef for about 2 minutes.
2. Add the spices and garlic, and stir to combine. Add the broth, chilis, and ns, and stir to combine. Bring the mixture to a simmer and add the pasta.

Cook:

1. Press the cancel button to stop the sauté mode. Then, add the tomatoes and tomato sauce, covering the meat and pasta.
2. Put the lid on and seal the valve. Press the manual button and pressure cook on high for 4 minutes. It will take about 6 to 8 minutes for it to come to pressure, then it will cook for 4 minutes.
3. When the timer goes off, release the pressure by opening the valve.
4. Add half of the shredded cheese and stir to combine the cheese with the chili mac. Top with the remaining cheese, cover with the lid for 2 minutes to melt the cheese.

Serve:

1. Serve the chili mac into bowls.

Storage:

1. Once cooled, cover the pot with a silicone lid or transfer leftovers into an airtight container and refrigerate for up to 3 days.