Step 1

Turn Instant Pot to saute setting. When the display says HOT add in the beef and break it up. If there is excess grease, drain it off. Stir in the kosher salt and pepper. Turn off Instant Pot.

Step 2

Pour in the broth and scrape bottom of pot so that nothing is sticking.

Step 3

Sprinkle in the macaroni. Dump the carrots and potatoes on top. Sprinkle the potatoes lightly with salt and pepper, onion powder, garlic powder, oregano, thyme, basil, rosemary and basil. Dump the lima beans on top. Spoon the cream of chicken soup on top and finally pour in the Worcestershire sauce. Don’t stir.

Step 4

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

Step 5

Stir in the cream or milk. Salt and pepper to taste. Serve and enjoy!

Step 6

Brown the ground beef and stir in the kosher salt and pepper. Add into the slow cooker.

Step 7

Pour in the broth, macaroni, carrots, potatoes, lima beans, cream of chicken soup, onion powder, garlic powder, oregano, thyme, basil, rosemary, basil and Worcestershire sauce. Stir well.

Step 8

Cover slow cooker and cook on low for 4-6 hours, or until potatoes are cooked through.

Step 9

Stir in the cream and salt and pepper to taste. Serve and enjoy!