Press the “Sauté” function key. Select a temperature with the “Adjust” key for “Normal”. When Instant Pot reaches the given working temperature, it displays “Hot” and you can start sautéing.
Heat the oil, then onion and stir for 2 minutes.
Add the minced garlic and stir for about 1 minute.
Push the vegetables to the side of the pan then add ground beef. Leave it undisturbed for about 1-2 minutes, then start stirring, continue cooking with the other ingredients for 2 minutes.
Add Italian seasoning, basil, oregano, bay leaves, and ground paprika. Stir for 30 seconds.
Add soy sauce, Wosterchire sauce, 1 cup of beef broth, salt, and black pepper. Then deglaze by scraping the bottom of the pan to make sure there is nothing stuck on it to prevent burning.
Add the remaining broth (2 cups) then add uncooked macaroni to the pan, spread evenly by gently press down the pasta with the back of the slotted spoon. DO NOT STIR IN!
Add tomato sauce and diced tomatoes into the pot.
Close the lid and make sure the pressure release valve is in the SEAL position.
Cook at high pressure for 3 minutes (al dente) or 4 minutes (soft). If you are going to use smaller elbow macaroni pasta, reduce the cooking time to 2 minutes (al dente) or 3 minutes (soft). If you find the pasta is still too tough for your liking, you can close the lid and set the pressure cooker to "Manual", and set timer to "O", then do a quick release after the pressure cooking is done.
Once the pressure cooking is complete, do a quick release and turn off the pressure cooker immediately to to prevent the pasta from overcooking. Stir the mixture. Don't worry the liquid will thicken as it is fully absorbed by the macaroni.
Serve in a pasta bowl and add cheddar cheese if needed.