Set Instant Pot to sauté mode and place ground beef in pot.
Allow to cook until browned, about 5-7 minutes.
As the ground beef is cooking use a heat proof spatula to break up the beef into small pieces.
Once ground beef is done, add granulated onion, granulated garlic, paprika, pink salt, black pepper, and a dash of cayenne pepper to pot and mix into ground beef.
Allow spices to heat up and bloom for about 30 seconds until fragrant. (This adds to the flavor.)
Add gluten free elbow pasta to the pot and stir. Ensure that noodles are pushed down into the liquid so they cook evenly.
End Sauté mode on the Instant Pot.
Place lid on pot, turn to locked position, and set vent to sealed position.
Manually switch pot to "pressure cook" for 4 minutes.
When cooking time is complete, release pressure by turning the vent to venting position and allow steam to vent until the floating valve drops.
Turn lid to unlock it, and remove it from the pot.
Add cheese and butter to noodles and stir until melted.
