1 tablespoon cooking oil
1 onion, diced
3 garlic cloves, minced
1 pound ground beef
1 ½ teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
2 (15-ounce) cans pinto beans, drained and rinsed
1 pound dried elbow macaroni
1 (28-ounce) can crushed tomatoes
4 cups chicken broth
1 ½ cups shredded sharp cheddar cheese
Heat the oil in the Instant Pot using the sauté function. Add the onions and cook, stirring, until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds more.
Add the beef, 1 teaspoon of the salt, and the pepper and cook, stirring and breaking up the meat with a spatula, until the meat is fully browned, about 5 minutes. Push cancel to turn off the sauté function.
Stir in the chili powder, cumin, oregano, beans, macaroni, tomatoes, broth, and the remaining ½ teaspoon of salt.
Close the lid and turn the valve to the sealing position. Cook on high pressure for 3 to 5 minutes, depending on how cooked you like your pasta. When the cooking time is up, quick release the pressure.
Serve hot, topped with the cheese.