Cheeseburger Mac and Cheese

I haven't shared any Instant Pot / multicooker meals on here, and I realized I probably should.  Now let me take a moment to state a couple of things.  One, some people get really excited about their instant pot and try to cook *everything* in there and I don't hold with that.  Some dishes / recipes need a stove top or an oven or a grill.  Two, some people don't seem to see any benefit to using an instant pot because it's not in fact "instant".  It takes time to come to pressure (stuff I make is around 10 minutes) and there is a bit of a learning curve for how to put everything in there (follow recipes - don't try to wing it at first!).  When I share the spaghetti recipe I make, I will explain the differences and why the instant pot can be useful.  So anyway, I was reading TheKitchn (on feedly) and saw this post about 10 Instant Pot Beef Dinners to make and the last item caught my eye, so I decided to make it Saturday night.  And it was so easy!  It's not terribly photogenic, but it did taste good.

Set an electric pressure cooker to sauté and add 2 tablespoons butter. When melted, add 1 pound lean ground beef and cook, breaking up the beef and stirring, until cooked through, about 6 minutes. Turn off the heat, add 1 teaspoon onion powder, 3 tablespoons ketchup, and 1 tablespoon yellow mustard; stir to combine. 

Add 1 pound short, dry pasta (such as cellentani), 4 cups water, and 1 teaspoon kosher salt and stir to combine. Lock on the lid, make sure the pressure valve is set to seal, and use the manual setting to set for 5 minutes of high pressure. It should take about 10 minutes to come to pressure. Quick release the pressure. Turn the pressure cooker off.

Add 3 cups shredded cheese (such as American, mild cheddar, or Colby) and 1/2 cup half-and-half, and stir, stir, stir. Cover and let sit for 3 minutes. Serve immediately.