Instapot Cheeseburger Mac & Cheese

1 tablespoon olive oil
1 pound (85/15) ground beef
½ cup diced yellow onion
1 tablespoon Burger Magic®
½ cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon pickle juice
3 cups unsalted beef stock
12 ounces dry macaroni pasta
1½ cups shredded extra-sharp cheddar cheese
½ cup heavy cream

Set the electric pressure cooker to the High/Sauté setting. Add olive oil to the insert and heat until shimmering. Add ground beef and cook, stirring and breaking up the large pieces, until meat is browned and cooked through, about 5 to 6 minutes. Drain off any excess fat, then add the chopped onion and sauté for another 2 to 3 minutes.

In a medium sized bowl, whisk Burger Magic®, ketchup, mustard, Worcestershire sauce, pickle juice and beef stock together. Stir into the pot with the ground beef. Add macaroni and mix well.

Turn the unit off, place the lid on, and slide into the locked position. Using the Manual setting, adjust to High Pressure and set the timer for 10 minutes.

When done, carefully use the quick release method to let pressure out. When unit is fully depressurized, carefully unlock and remove the lid.

Stir in heavy cream and shredded cheese and cook on High heat for another 1 to 2 minutes, or until fully melted and incorporated into the pasta. Serve immediately.