Step 1

Pour the olive oil into the instant pot, and set on saute. Add the onions and garlic and cook for 4 minutes.

Step 2

Add the hamburger and cook till it is no longer pink.

Step 3

Add in about 1/2 cup beef broth, and using a wooden spoon, scrape the bottom of the pot to remove any little bits of food from sticking to the bottom of the pan. This is called deglazing the pan.

Step 4

Stir in the kidney beans, the remainder of the broth, chili powder, cumin, oregano, salt pepper, and elbow macaroni.

Step 5

Place the lid on the pot and make sure it is sealed. Turn on high pressure and set the timer for 5 minutes. It will take a bit of time to build up the pressure and this will help the noodles cook till soft.

Step 6

Do a quick release (refer to the owner's manual).

Step 7

Add the velveeta and shredded cheese and stir till melted and combined.

Step 8

Let it sit for 5 minutes before serving. Sprinkle with minced parsley.