Heat the Instant Pot using the Sauté function.

Add the beef and cook, stirring occasionally until it is broken up into small pieces. Continue to cook for 3-5 minutes or until the beef is just beginning to brown. 

Next, add the onion and cook for another 2-3 minutes, or until the onion is soft and the beef is browned and crisp. 

Add the garlic, chili powder, cumin, and paprika, and cook for an additional minute. 

Next, add beef stock and scrape any browned bits from the bottom of the Instant Pot with a wooden spoon - we don’t want to get a “Burn” notice! 

Next add the milk, pasta, diced tomatoes, and kidney beans. Stir to combine and ensure the pasta is fully submerged.

Season with a generous pinch of salt and pepper, about 1 teaspoon salt and ½ teaspoon pepper. 

Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook - Manual for 5 minutes. 

When the Instant Pot finishes, release the pressure manually by switching the valve to the “venting” position. Be careful! It will steam and may splatter! 

In a small bowl, stir together the cheddar cheese and cornstarch. 

Turn the Instant Pot to the Sauté function again and add the cheese ½ cup at a time, stirring constantly. When the cheese has fully melted, add the next ½ cup. Continue stirring until the Chili Mac is thick and creamy. 

Season with additional salt and pepper, if needed.

Serve this Chili Mac garnished with sliced green onion, sliced jalapeño, or chopped parsley. 

Store any leftovers in an airtight container in the fridge for up to three days.