YIELD
6 servings
TOTAL TIME
15 minutes
On the instant pot, press Sautee. Add the ground beef, and once the meat starts to sizzle, start to break down the beef so it can cook evenly.
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Lightly brown the meat. Add salt and pepper, garlic and cumin. Stir. Add tomatoes, beans, chili powder, and parsley. Stir.
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Add elbow macaroni and beef broth. Stir.
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Put the lid on. Turn the valve to sealing. Pressure cook on high for 5 minutes. Once done, quick release and add cheese a bit at a time.
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Serve warm and garnish with finely chopped parsley. Enjoy!
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