Set cooker to saute-high.
Add beef and cook for 5-6 minutes or until no longer pink.
Add garlic, bell peppers, onions, salt, pepper, cumin, oregano, paprika and chili (you can cut back on the chili powder if you think it's to spicy); mix and stir.
Pour in beef broth and stir (use wooden spoon to lightly scrap along the bottom of the cooker as you stir, this will prevent a burn notice).
Add uncooked elbow noodles and stir.
Place the beans, tomatoes and cream cheese in the cooker. DO NOT STIR.
Place the lid on. Pressure cook on high for 4 minutes and do a quick release. Exercise caution - always read and follow the manufacture instructions for a quick release. Remove the lid.
Gently stir as you add the shredded cheese in 3 seperate increments. This will prevent the cheese from forming clumps.
Mix well until all of the cheese fully melts.