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Press the sauté button on electric pressure cooker. When hot add the oil and onion and cook, stirring occasionally, until the onion begins to brown, about 3 minutes.
Add the beef, season with the paprika and salt, and brown the meat, using a wooden spoon to break it into small pieces as it cooks for 3-4 minutes.
Add the bell pepper, garlic, and Worcestershire sauce and cook, stirring occasionally, until fragrant and softened, 4-5 minutes.
Add the tomato sauce, tomatoes, broth, and bay leaf. Stir in the macaroni.
Seal and cook on high pressure for 5 minutes. Quick release so the pasta stops cooking, then open when the pressure is released. Discard the bay leaf. Top the dish with the cheddar cheese, cover, and let sit until the cheese has melted. Garnish with parsley if desired and serve.