Plug the Instant Pot in and turn on the saute mode using high heat for 10 minutes.

Add the olive oil to the Instant Pot while it is coming to temperature.

While the Instant Pot is heating up, dice the onion and set aside.

Once the Instant Pot reaches temperature, crumble the ground beef as you add it to the pot.

Cook the ground beef for about 5 minutes, stirring occasionally.

After 5 minutes add the diced onions and green chili to the ground beef in the Instant Pot. Stir the mixture together and allow to cook for 3 more minutes.

Next add the seasoning to the onion, green chili and ground beef mixture. This step heats the spices and up and helps incorporate the flavors.

Once the Instant Pot beeps letting you know the saute cycle is over add the diced tomatoes and beef broth to the pot.

Using a flat edge utensil scrape the bottom of the Instant Pot to remove any of the browned bits that may have stuck. This step is ESSENTIAL as it will keep the Instant Pot from giving you a “BURN” warning. This warning will stop the cooking process until fixed.

Once you are confident the pot has no more cooked bits stuck to the bottom, add the chili beans and the macaroni noodles. Mix well ensuring the noodles are in enough broth to be cooked.

Secure the Instant Pot lid, making sure it is set to Seal.

Set the Pressure Cook on high for 7 minutes. Turn off the Keep Warm setting.

When the Instant Pot is done cooking, release the pressure manually.

Once depressurized, remove the Instant Pot lid and slowly mix in the shredded cheese.

Set the lid back at an offset and allow the cheese to fully incorporate into the dish for about 5 minutes.

Serve alone or top with parmesan cheese or sour cream!