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Press SAUTE on the instant pot and set the timer to 5 minutes. Add the olive oil, and allow it to heat for a few minutes until it's hot.
Add the onion and pepper, and saute for 3-4 minutes until its softened. Then, add the garlic and all of the spices to saute for 1 minute until fragrant.
Press CANCEL on the instant pot. Then, add the chicken chunks, pasta, chicken broth and kielbasa slices. Place the lid on the pot, turn the valve to SEAL. Now, press PRESSURE COOK and set the pressure to HIGH. Set the timer for 5 minutes.
The instant pot will beep to acknowledge your selection, and then pressure will slowly build over the next 5-10 minutes. Once the pressure is reached, then the instant pot will beep and begin its 5 minute timer to cook.
When the timer goes off, do a forced pressure release by using an oven-mitt covered hand and the long handle of a wooden spoon to slide the valve to release. Be careful! Steam from a pressure cooker is very hot!
Remove the lid from the instant pot, and stir in the Parmesan and sour cream to blend. If it seems like there's too much liquid, the pasta will absorb some as it sits. If after 10 minutes, it's still too runny, you can whisk some cornstarch into cold chicken broth, and add it to the pot. Garnish with fresh parsley, if desired.