Step 1

Heat oil in a 4 quart Dutch oven or a large pot over medium-high heat until the hot oil is sizzling, about 1 minute.

Step 2

Add ground beef and cook for 5-7 minutes until browned, stirring well. Use a spatula to break up the beef into small pieces.

Step 3

Add onion, garlic and bell pepper. Sauté until tender, about 2-3 minutes.

Step 4

Stir in the all the seasoning, including salt, cumin, chili powder, paprika, and oregano. Mix until well combined.

Step 5

Add diced tomatoes, broth, and kidney beans. Stir well and bring it to a boil, about 5 minutes.

Step 6

Add pasta and mix well to incorporate it in. Cover the lid and cook until the pasta is al dente, about 10 minutes (or according to package instructions).

Step 7

Turn off the heat and stir in the cheese. Mix until it is melted, about 2 minutes.

Step 8

Sprinkle fresh parsley on top (if desired) and serve immediately.

Step 9

On the Instant Pot, turn the Sauté function on high. Add oil and heat until the hot oil is sizzling, about 1 minute.

Step 10

Add ground beef and cook for 5-7 minutes until browned, stirring well. Use a spatula to break up the beef into small pieces.

Step 11

Add onion, garlic, and bell pepper. Sauté until tender, about 2-3 minutes.

Step 12

Stir in the all the seasoning, including salt, cumin, chili powder, paprika, and oregano. Mix until well combined.

Step 13

Add diced tomatoes, broth, kidney beans, and pasta. Stir to incorporate.

Step 14

Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5-7 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.

Step 15

Stir in cheese and serve immediately.