INSTRUCTIONS
Add olive oil to the instant pot and set to saute.
Add ground turkey and onion. Cook and crumble until ground turkey is almost cooked through, about 5 minutes.
Add garlic, Worcestershire sauce, tomato paste, smoked paprika, chili powder, salt and pepper to the pot. Cook for an additional 2 minutes.
Pour in 1/4 c. of vegetable broth and scrape the bottom of the pot to release any pieces of beef that may be stuck to the bottom of the pot. This will prevent the burn indicator on the instant pot when pressure cooking.
Add the rest of the broth and macaroni. Stir and make sure the macaroni is submerged into the broth.
Lock the lid, seal the valve and set the pressure cooking on HIGH and time to 5 minutes.
When the instant pot is done cooking, quick release the steam valve. Stir in the cheese until completely melted and combined.
