• Sauté the aromatics and beef: Set your Instant Pot to the sauté function. Once it’s hot, add the ground beef and chopped onion. Cook for about 4–5 minutes, breaking the beef apart as it browns. You want the meat fully cooked and the onion softened and fragrant. This step helps develop rich flavor and creates a savory base for your cheeseburger pasta.
• Add garlic and tomato paste: Stir in the minced garlic and tomato paste. Let them cook with the beef for 1–2 minutes, just until the garlic is fragrant and the tomato paste darkens slightly.
• Deglaze and add liquid: Pour in a splash of the beef broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits are full of flavor and prevent the burn notice during pressure cooking. Once deglazed, pour in the remaining broth and milk.
• Add pasta and season: Stir in the uncooked elbow macaroni, salt, and pepper. Make sure the pasta is fully submerged in the liquid so it cooks evenly. Don’t stir too much, just enough to combine everything gently.
• Pressure cook the pasta: Lock the lid in place and set the valve to sealing. Cook on high pressure for 4 minutes. Once the time is up, do a quick release by carefully turning the valve to venting. The pasta will be perfectly cooked and infused with all that beefy, cheesy flavor.
• Finish with cheese and pickle juice: Stir in the shredded cheddar cheese and dill pickle juice while the mixture is still hot. The cheese will melt into a creamy, cheesy sauce that brings everything together. Give everything a final stir and taste for seasoning. Spoon into bowls and serve hot.

STOVETOP INSTRUCTIONS

• Heat a large skillet or Dutch oven over medium heat. Add ground beef and chopped onion, cooking until the beef is browned and the onion is soft. Stir in garlic and tomato paste, cooking for 1–2 minutes until fragrant. Pour in the beef broth and milk, then add the uncooked elbow macaroni, salt, and pepper. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover and cook for about 10–12 minutes, stirring occasionally, until the pasta is tender. Remove from heat, stir in shredded cheddar cheese and dill pickle juice, and let sit for a few minutes before serving to allow the sauce to thicken.