Step 1

Add the olive oil to the Instant Pot, hit Sauté and adjust so it's on the More or High setting. After 3 minutes of the oil heating add the onion and pepper and sauté for 3-5 minutes, until lightly softened. Add the garlic and sauté for 1 minute more.

Step 2

Add the ground beef and, using a mixing spoon or spatula, break it up until the meat begins to crumble and lightly brown - about 3 minutes. It shouldn't be fully cooked at this point (that's what the pressure cooking is for). Do not drain any juices released - we want them in there for more flavor!

Step 3

Add in the crushed tomatoes, tomato sauce, broth, hot sauce (if using), seasoned salt, Italian seasoning, black pepper, dried basil and nutmeg. Stir everything together well.

Step 4

Add in the macaroni but DO NOT STIR. (Why? Well, there's lots of meat in there already. If you stir the pasta in, you run the risk of clogging the pot when it tries to come to pressure.) Just smooth it out so it's lightly submerged in the sauce.

Step 5

Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook for 5 minutes at high pressure. Quick release when done.

Step 6

Give everything a final good stir and, if you want that optional, subtle, creamy finish, stir in the Boursin or cream cheese now until melded. Let rest 5 minutes for everything to come together. If you'd rather keep it dairy free and a bit lighter, forgo this and just serve as is!