In a large pot, over medium-high heat, brown the beef breaking it up as you go until it's all brown and no longer pink (about 3 minutes). Drain off any excess fat.

To the ground beef, add tomato paste, mustard, and seasonings (chili powder, paprika, garlic, onion, salt, and pepper). Stir and cook for 1 minute.

Add the broth, followed by the macaroni pasta. Stir so that the pasta is completely submerged under the broth.

Reduce the heat to medium-low so it simmers gently. Cook for 8-10 minutes uncovered stirring occasionally until the pasta is cooked but still firm, and the sauce is reduced and thickened.

Remove from heat, and stir in the sour cream with the cheese and serve.

Press on the SAUTE button, and brown the beef breaking it up as you go until it's all brown and no longer pink (about 3 minutes). Drain off any excess fat.

Add the tomato paste, Dijon mustard, and seasonings and mix everything with the ground beef. Switch off the SAUTE setting.

Add the pasta over the ground beef, cover with the beef/chicken broth, and with a spatula push the pasta in the liquid so it's all covered.

Cover the Instant Pot with the lid and set the valve on a SEALING position. Press on PRESSURE COOK or MANUAL on high for 4 minutes.

Allow the Instant Pot to come to pressure, and cook. Once the cooking has finished, quickly release the steam.

Give the pasta a quick stir, then stir in the sour cream and cheese until the cheese has melted. Serve warm.