Step 1

Sauté the Beef & Onion. Turn the Instant Pot to Sauté mode. Add a drizzle of oil (or use cooking spray) if desired. Brown the ground beef and onion together, breaking up the meat until no longer pink. Stir in minced garlic, paprika, salt, and pepper for about 1 minute.

Step 2

Add Pasta & Liquids. Cancel the Sauté function. Add beef broth, tomato sauce (or diced tomatoes), and elbow macaroni. Stir gently to ensure the pasta is submerged.

Step 3

Pressure Cook. Lock the Instant Pot lid in place and set the valve to Sealing. Select High Pressure and cook for 4–5 minutes (depending on pasta package instructions). When the cooking cycle finishes, quick release the pressure carefully.

Step 4

Stir in Cheese & Optional Cream. Once the pin drops, open the lid and stir the contents. If you prefer a creamier sauce, add a splash of heavy cream or half-and-half. Gradually add the shredded cheese, stirring until melted and evenly distributed.