Begin by setting your Instant Pot to the sauté mode. Once hot, add the ground beef and break it apart using a spatula. Sauté for about 5-7 minutes until the meat is browned and no pink remains. Don’t forget to drain any excess fat.

Next, sprinkle in the onion powder, garlic powder, salt, pepper, and Worcestershire sauce. Stir vigorously for about 1 minute to coat the beef with spices, then pour in the beef broth, scraping any browned bits off the bottom of the pot.

Now, fold in your elbow macaroni and diced tomatoes gently to combine. Ensure the pasta is fully submerged within the liquid.

Seal the Instant Pot lid securely, making sure the valve is set to sealing. Cook on high pressure for 4 minutes. Once the cooking cycle completes, perform a quick release of the pressure.

After the pressure has fully released, gently open the lid. Immediately sprinkle the shredded cheddar cheese evenly over the top of your casserole. Close the lid again for about 2-3 minutes, letting the cheese melt.

Gently stir the casserole to combine the melted cheese with the beef and pasta, garnishing with fresh parsley or green onions. Serve warm with a side salad or steamed vegetables.