Pour the olive oil into the instant pot, and set on saute. Add the onions and cook for 4 minutes. Add garlic and stir for about a minute.
Add the hamburger and cook until it is no longer pink and the juices run clear.
Add in about 1/2 cup beef broth, and using a wooden spoon, scrape the bottom of the pot to remove any little bits of food from sticking to the bottom of the pan. This is called deglazing the pan.
Add in the remainder of the broth, chili powder, cumin, oregano, salt pepper, kidney beans, elbow macaroni, and diced tomatoes. Do not stir.
Place the lid on the pot and make sure it is sealed. Turn on high pressure and set the timer for 5 minutes. It will take a bit of time to build up the pressure and this will help the noodles cook till soft.
Do a quick release (see your instant pot manual.)
Add the velveeta and shredded cheese and stir till melted and combined.
Let it sit for 5 minutes before serving. Sprinkle with minced parsley. Enjoy!
Video
Notes
I recommend using a low sodium beef broth. If using regular beef broth, then I recommend, eliminating the salt.
If you prefer, instead of Velveeta, or pre-shredded cheeses, try grating your own cheese.
Adjust the flavors as needed. You may need to add more seasoning if it has cooled down.
Make this chili mac and cheese spicy by adding cayenne pepper.