Step 1

Sauté the Aromatics. Set the Instant Pot to the “Sauté” function. Add ground beef and cook until browned, breaking it into crumbles. Drain excess grease if necessary. Stir in diced onion and garlic, cooking for 2-3 minutes until fragrant.

Step 2

Add the Spices and Liquids. Sprinkle in chili powder, cumin, paprika, salt, and pepper. Stir to coat the beef evenly. Add diced tomatoes, tomato sauce, and beef broth. Stir well to combine.

Step 3

Add the Pasta. Stir in the uncooked elbow macaroni, ensuring it is fully submerged in the liquid.

Step 4

Pressure Cook. Close the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 5 minutes. Once the cooking time is complete, perform a quick release of the pressure. Carefully open the lid.

Step 5

Stir in the Cheese. Switch to the “Sauté” function. Gradually add shredded cheddar cheese, stirring until melted and creamy.

Step 6

Serve and Enjoy. Ladle the chili mac into bowls and top with your favorite garnishes like green onions, sour cream, or extra cheese.