Turn the Instant Pot to the saute function. Once hot, cook the ground meat until there is no traces of pink. Drain off any cooking juices.

Stir in the taco seasoning or 1 1/2 tablespoon chili powder, 1 teaspoon garlic powder, and 1 1/2 teaspoon cumin along with salt. Cook and stir until fragrant, about 1 minute. Stir in the broth and scrape the bottom to remove any browned bits on the bottom of the pot. Turn off the Instant Pot.

Add the uncooked macaroni and top with salsa, but do not stir in. Press the pasta down so that it is submerged in the liquid. Attach the Instant Pot lid and turn the valve to sealing.

Select the manual or Pressure Cook setting and cook for 3 minutes. Once cooked, naturally release the pressure for 4 minutes before quickly releasing any remaining pressure.

Remove the lid and switch to the saute function. Add the spinach and stir the macaroni to blend. Then stir in the milk and shredded cheese. Continue stirring until the cheese is melted and the spinach is wilted and cooked through. Add additional milk if desired.