Instant Pot Cheeseburger Mac

1 Tablespoon coconut, vegetable or corn oil
1 Pound lean ground beef
1/2 Cup sweet onion, diced
2 Garlic cloves, minced
1 Teaspoon kosher salt
1/4 Teaspoon black pepper freshly cracked
1/2 Teaspoon dry thyme
1 Tablespoon Worcestershire sauce
2 Tablespoons tomato paste
4 Cups beef broth
2 Cups shredded cheddar cheese or cheddar blend
16 Ounces dry elbow macaroni

Set to IP to saut�, add coconut oil, can also use corn or vegetable oil.
Add ground beef, cook until browned, stirring to break up after a few minutes.
Add in onion and garlic, cook, stirring occasionally, just until soft.
Season with salt, pepper, thyme and Worcestershire sauce and stir in tomato paste.
Pour in 1/4 cup of liquid to deglaze pot. Scrape up all the tasty bits from the bottom. Then add in the macaroni and remaining liquid.
Cancel saut� function.
Lock lid into place and seal valve. Using manual button set time to 5 minutes.
After 5 minutes are up, quick release the steam. Remove cover and stir in half the cheese. Sprinkle the remaining cheese over the top and place cover, not locked, back on pot for 2 minutes to help the cheese melt.
Remove cover and serve.