Step 1

Set your electric multicooker on the highest SAUTE or BROWN function. Let the pot heat for 2 minutes, then add the oil and onion and cook, stirring occasionally, until it starts to soften and brown, about 5 minutes. Add the beef, paprika and salt and cook, stirring occasionally, breaking the meat into small chunks, until no longer pink, about 4 minutes.

Step 2

Add the bell pepper, garlic, Worcestershire sauce, oregano and pepper flakes and cook, stirring occasionally, until fragrant and softened, about 5 minutes. Add the tomato sauce, tomatoes, broth, macaroni and bay leaf and stir to combine.

Step 3

Lock the lid in place, set the pressure-release knob to sealing, select PRESSURE at the high setting, and set the cook time 5 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.)

Step 4

Once the cooking cycle is finished, press CANCEL and release the pressure manually by moving the pressure-release knob to venting, covering your hand with a towel or oven mitt. Never put your hands or face near the vent when releasing steam.

Step 5

Top the goulash with the cheddar, cover and let sit until the cheese is melted, about 2 minutes. Garnish with the parsley, if using, and serve either in a large, family-style bowl or in individual bowls, with additional cheese on the side, if desired.