– Press saute on the instant pot and allow to heat about 3 minutes. – Add ground beef and onion and using a chopper crumble meat as it cooks. – Cook until no pink is left. If you have a large amount of fat, go ahead and drain the beef. I usually use lean ground beef so I find that it isn't necessary. – Add garlic, basil, Italian seasoning, and seasoning salt and saute for 5 more minutes. – Pour in broth, tomato sauce, and diced tomatoes. – Add dry macaroni and stir well. – Place on the lid and turn to lock, cook manual high pressure for 4 minutes – When finished cooking, quick release all pressure. – Remove lid, stir in cheese. and serve.