• Press the Sauté (Normal) button on the Instant Pot.
• When the display reads “Hot” add 1 Tbsp olive oil.
• Add the ground meat and let cook for a few minutes before you stir it. Then break it up and let it sit a few more minutes. This helps it brown a little better. Continue cooking, stirring occasionally, until almost done.
• Add onion and stir.
• Add garlic and butter. Stir, making sure to scrape up any brown bits on the bottom of the pot.
• Add the mushrooms, seasoned salt, Kosher salt, pepper, ground mustard, and hot sauce. Stir well to combine.
• Add in the pasta, broth/water, and milk. Stir to combine and make sure the pasta is covered with liquid.

To Pressure Cook

• Press the Cancel/Keep Warm button to cancel the sauté mode.
• Put the lid on the pot and set the steam release knob to “Sealing” position.
• Press the Manual button and the + or - button to select 4 minutes (or 1/2 of the time on the package directions. The gemelli pictured said 9 minutes, so I chose to cook it for 5 as it is a heartier pasta), and make sure that High Pressure is also selected.
• When cooking time ends and the unit beeps, do a Quick Release (QR) (slowly at first, in small bursts) of the steam. When the steam is all out and the pin drops, carefully open the lid, facing away from your face.
• Stir in cheese and heavy cream, if using, and allow it to melt.
• Season with more salt & pepper to taste.
• Serve it right away!