Set your Instant Pot to the "sauté" mode and let the pot heat for 3-4 minutes.

Add the butter to the Instant Pot, and swirl around until the butter is melted.

Add in the onion and sauté until golden and translucent, about 5 minutes.

Add the minced garlic to the onions and toss well. Sauté until fragrant, or about 1 minute. Be careful not to burn the garlic.

Immediately add the ground beef, and use a wooden spoon to crumble the beef. Stir well with the onions and garlic.

Continue to cook and crumble the ground beef until cooked through.

Tip the Instant Pot and use a spoon or turkey baster to remove any excess grease. You can also drain the beef in a colander to remove excess grease.

Add in the broth and use the bottom of your wooden spoon to scrape up any browned bits from the bottom of the pot.

Add in the Worcestershire sauce, Dijon mustard, ketchup, and seasonings. Stir well to combine.

Add the macaroni to the Instant Pot and stir well. Ensure that the macaroni is submerged under the broth.

Place the lid on your Instant Pot and set the valve to "sealing."

Cook on manual pressure for 4 minutes.

Once the cook time is complete, carefully switch the valve to "venting" and do a full manual pressure release. When the pin drops, indicating it is safe to open your Instant Pot, carefully remove the lid.

Stir the macaroni mixture well and add the sour cream. Stir until melted and incorporated.

Add the shredded cheese and fold it in until the cheese is melted and creates a thick, cheesy sauce.

Serve immediately and enjoy!