Brown the Beef: Set the Instant Pot to sauté mode. Add the ground beef and cook until browned. If there’s excess grease, drain it off.
Add Onion and Garlic: Stir in the diced onion and minced garlic, cooking until soft and fragrant.
Mix in Pasta and Liquids: Add the dry pasta, beef broth, milk, Worcestershire sauce, and tomato paste to the pot. Stir well to combine.
Pressure Cook: Secure the lid, set the valve to sealing, and cook on high pressure for half the recommended pasta cooking time (usually 4-5 minutes for elbow macaroni).
Quick Release: Once cooking is complete, carefully perform a quick release. Open the lid once the pressure is fully released.
Add Cheese: Stir in the shredded cheddar cheese until melted and well combined with the pasta and beef.
Season: Add paprika, salt, and pepper to taste. Adjust any seasoning as needed.
Serve: Garnish with fresh herbs if desired and serve hot.