Step 1

Set instant pot to Saute mode and add oil. Add in chopped onion, garlic and bell pepper and saute for 5-7 minutes or until vegetables begin to soften.

Step 2

When vegetables are soft, add in tomato paste worcestershire (or coconut aminos), mustard or mustard powder, onion powder, salt and pepper. Stir until everything is evenly combined.

Step 3

Quickly add ground beef, break up, stir with vegetables and cook until ground beef is no longer pink.

Step 4

Add in beef broth and pickle juice and scrape the bottom with your spatula being sure to get the flavorful cooked bits off the bottom. Stir everything together.

Step 5

Add pasta and make sure it is completely submerged in the liquid mixture to make sure it cooks fully.

Step 6

Cook on manual high pressure for 8 minutes. Once it’s finished cooking, do a quick or manual release.

Step 7

Stir in shredded cheese until fully melted and serve hot.