1 tablespoon olive oil
1 ½ pounds ground beef
1 pound elbow macaroni
1 tablespoon kosher salt
4 cups of water
1 (12-ounce) can evaporated milk
3 tablespoons unsalted butter
1 teaspoon dry mustard
4 cups shredded cheddar cheese
Heat the oil in the Instant Pot using the sauté function. Add the meat and cook, stirring and breaking up with a spatula, until the meat is browned, about 5 minutes.
Add the macaroni on top of the beef and then add the salt and 4 cups of water.
Close the lid and turn the valve to the sealing position. Choose high pressure and set the timer for 4 minutes.
Once the cooking time is up, quick release the pressure. Remove the lid and press Keep Warm/Cancel to turn off the pot, then turn on the sauté function on low.
Stir in the evaporated milk, butter, dry mustard.
While stirring continuously, add the cheese. Stir until the cheese is fully melted.
Serve immediately.