📝 Instructions
= Recipe
1. Set Instant Pot to sauté. Melt 1 tbsp coconut oil or vegetable oil.
2. Add 1 lb lean ground beef. Cook until browned, breaking up. Add 0.5 cup sweet onion, diced, 2 cloves garlic, minced, and 2 jalapeño, diced. Cook until soft.
3. Season with 1 tsp kosher salt, 0.25 tsp black pepper, 0.5 tsp dry thyme, and 1 tbsp Worcestershire sauce. Stir in 2 tbsp tomato paste.
4. Pour in 0.25 cup beef broth to deglaze, scraping up all the bits from the bottom. Add 16 oz elbow macaroni and remaining 3.75 cups beef broth (total 4 cups broth, or 3 cups broth + 1 cup water).
5. Cancel sauté. Lock lid and seal valve. Cook on manual for 5 minutes.
6. Quick release steam. Stir in half the 2 cups shredded cheddar. Sprinkle remaining cheese on top. Cover (not locked) for 2 minutes to melt.
7. Serve.
