Instant Pot chili mac

When I met my husband, basically the only recipe he knew how to make was his mom's chili mac. It was a staple for us when we were first living together. It checked all the boxes; it was cheap, easy, it made a lot of food that tasted even better as leftovers, plus it was
delicious comfort food. 

Recently, I decided to convert it to an Instant Pot recipe, because most pasta dishes are better in the Instant Pot. The Instant Pot version still checks all the boxes, is even easier to make, and might even be more tasty because the flavors meld while cooking. 

Instant Pot chili mac
2 t butter or oil

12 oz Impossible meat (or other type of real or fake meat according to your preference)

1 onion, diced
1 bell pepper, any color, diced (optional)
1 T minced garlic
2 1/2 t Adobo seasoning or salt to taste
2 heaping T chili powder
1 1/4 t chipotle powder or smoked paprika, depending on whether you like it spicy

2 t Worcestershire sauce (optional)
1 28 oz can diced tomatoes 
1 lb short pasta like macaroni or shells

3 3/4 cups water

1 15 oz can red kidney beans, drained

1 cup sour cream
12 oz shredded cheddar cheese

In Instant Pot, sauté meat, onion, and bell pepper (if using) in butter or oil until golden. Add garlic and seasonings, and sauté for a minute. Stir in tomatoes, pasta, and water. Put lid on sealing and cook on high pressure for 4 minutes. Quick release when time is up. Stir in beans, sour cream, and cheese. Taste and adjust seasoning if needed. If pasta is too saucy, let stand for a few minutes to thicken. If not saucy enough, add a few tablespoons of water to moisten. Serves 6-7.