Use the Instant Pot's sauté function to fully brown the ground beef before adding other ingredients, which develops deeper flavor through the Maillard reaction and prevents a bland, steamed taste.

After browning the beef, add a splash of beef broth to deglaze the bottom, scraping up all the flavorful browned bits that will dissolve into your sauce for maximum richness.

Resist the urge to stir the noodles during pressure cooking; this prevents them from breaking down and ensures they cook evenly in the creamy sauce for a better final texture.

Wait until after the pressure release and with the pot on sauté mode to stir in the Velveeta and cheese, ensuring the cheese melts smoothly without separating or becoming grainy from prolonged heat exposure.

Use slightly less beef broth than traditional stovetop recipes since the Instant Pot retains more moisture; start with less and add more if needed for your preferred creaminess level.