Using sauté setting - add beef, onions, peppers, 1 teaspoon of salt, and black pepper to cooker. Cook until meat is thoroughly browned, stirring frequently to break up meat.
Then add Worcestershire and garlic and cook for another minute or two.
Add tomato sauce, crushed tomatoes, 2 teaspoons of salt, and sugar. Mix well. Finally, add chicken stock and elbow pasta and mix once again. Close lid and set manual timer for 3 minutes at high pressure. (Time could be different based on the pasta you choose. Divide time on box in half, then subtract 2 minutes.)
Once cook time is complete, quick-release pressure and open lid. Add parsley and mix well. Serve and enjoy!