Instant Pot Chili Mac

1 tablespoon olive oil
4 ounces pancetta cubed or chopped
1 pound lean ground turkey
1/2 medium/large onion diced
4 ounces green chiles canned or fresh (variety choice depending on heat preference) 
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons dried marjoram
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon salt
15 ounce can beans**
1 tablespoon tomato paste
15 ounce can tomato sauce
15 ounce can diced tomatoes
8 ounces elbow macaroni pasta
1 quart chicken broth
1/2 cup half and half or whole milk
2 heaping cups shredded cheese (your choice but a mix of melty cheese and stronger flavored cheese is good)

Press the Saute function button on the Instant Pot, and adjust to medium heating. Add the oil to the inner pot of the unit and let heat until shimmering. Once the oil is shimmering (the unit might not yet display "Hot"; that's okay), add the pancetta and the turkey. Cook, stirring frequently, until the turkey is browned.

Spoon out the pancetta and turkey into a separate bowl, and set aside.

If you used lean turkey, there should be the right amount of fat in the inner pot. If there's more than a couple of tablespoons, carefully spoon out the extra and discard.

Add the onions and green chiles, and saute until the onions are soft and translucent. Move the onions around to inspect the bottom of the pot. Scrape up any brown bits with a metal spatula and mix them into the vegetables (if there is stubborn residue, use a splash of red wine to help deglaze).

Turn off the unit.

Sprinkle the next 5 spices and salt over the vegetables and stir to mix.

Return the pancetta and turkey to the pot. Add the beans, and level out the contents in the pot.  Add the tomato products on top, followed by the pasta.  Pour the chicken broth over the pasta just to cover (you might not use all of the broth). Use a spoon to pat down the pasta below the level of the liquids. Do not stir the contents; just pat down the pasta.

Close the lid and seal the vent.  Set manual pressure to high, and adjust for 4 minutes.

When cooking is complete, quick release the pressure (cover the valve and vent with a towel to catch the steam and protect your hand). It could take a couple of minutes for the unit to depressurize.  When the valve drops, carefully open the lid away from you, taking care to watch the drips from the lid.

Stir the contents well. Add the milk and the cheese, and stir to incorporate completely. Ladle into bowls and serve with toppings. (If serving is delayed, leave the unit on warm; otherwise, turn off).

**First time making we found the liquid level to end up too much though after refrigerating consistency was pretty good.  But not as cheesy as would be desired.  Using less liquid (1 can maybe) might make a big difference.