Instructions

• Set your Instant Pot to sauté mode and toss in the diced bacon. Stir it around until it’s crispy, then scoop it out and set aside. You want that bacon crispy for topping later.
• In the still-hot bacon grease, add the chopped onion. Cook it 'til it’s soft and smells sweet and caramelized a bit, that just takes a few minutes.
• Dump in the ground beef and sprinkle the sea salt and black pepper. Break up the meat with your spoon and cook until it’s all browned and juicy looking.
• Stir in the Worcestershire sauce thoroughly to coat the meat. This gives your cheeseburger pasta that classic flavor vibe.
• Add in the uncooked pasta and pour 4 cups chicken stock over it. Give it a good stir so all the noodles soak in the broth around the beef.
• Lock the lid on and make sure the valve is set to sealing. Cook on high pressure for 5 minutes. The pressure build cooks the pasta tender and the flavors blend deep.
• When the timer pops, quick release the pressure carefully so you don’t get splashed. Open the lid and give it a stir.
• Mix in the shredded cheddar and cream cheese till everything melts smooth and creamy. Then sprinkle that crispy bacon on top and serve right away while it’s melty and delicious.