Set the sauté to high.
Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.
Add chopped onions and cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease.
Add garlic and cook for 30 seconds or until fragrant.
Add pasta, salt, pepper, Italian seasoning, paprika, water, heavy whipping cream and mix.
Add marinara sauce. Don't stir/mix.
Place the lid on. Pressure cook on high for 5 minutes and a quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and mix well.
Add shredded cheese and sour cream. Stir and mix until cheese is fully melted.
Season with salt and pepper to taste. Place the lid on and wait for 3 minutes before serving.