Turn on the Sauté function on the Instant Pot. Once the screen says “Hot”, add the ground beef (add olive oil first if you’re using ground chicken or turkey). Brown the beef while breaking it up into smaller pieces. When the beef is almost cooked through, add the diced onion and continue to cook until the beef is no longer pink and the onion is softened and fragrant. Turn off the Sauté function.

Add a small amount of the broth and deglaze the bottom of the insert (using a flat-bottomed spatula, scrape up any brown bits that are stuck). Deglazing helps to avoid a burn warning.

Pour in the remaining broth and sprinkle in the chili powder, cumin, smoked paprika, garlic powder, oregano and salt. Add the elbow noodles in an even layer, then layer in the kidney beans, diced tomatoes, tomato paste, canned chilies and bell peppers. Do not stir.

At the end of cooking time, carefully quick release the pressure. The noodles may look stuck together, but they're perfect once you stir. Mix in the grated cheddar and season with additional salt to taste.

Scoop into bowls and top with your favourite garnishes. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.