Instant pot velveeta mac and cheese


– 2 cups elbow macaroni – 1 lb lean ground beef – 1/3 cup ketchup – 1 tsp onion powder – 2 3/4 cups water – 1/2 lb Original Velveeta


– Place the inner pot in the stand and push the saute button. Set the temperature to HI and set the timer to 30 minutes. – Push the start button and wait for three minutes to increase the temperature of the pot. Add in the ground beef and cook until it turns brown in color. Add the ketchup and onion powder and mix to coat them with the ground beef. Add the water. Let the mixture sit for three more minutes and add the elbow macaroni. – Cancel the sautee button and put the pressure cooker lid on. Push the pressure cooker setting and push the temperature to HI/ Set the timer to minutes. Quick release to stop the cooking process. – Add the Velveeta Cheese and gently mix to melt and coat the elbow Macaroni.