Press the sauté button on your instant pot. Once it displays hot, add 2 tablespoon of oil. Then add the chopped onion and pepper. Cook for 2 minutes until the onions are softened.
Then add the ginger garlic paste and the chopped green chili and cook for 1 minute. Add in the chopped tomatoes and cook for 1 more minute.

Then add the garam masala and red chili powder. Stir and cook for 30 seconds. You can also add 1 teaspoon of dried oregano or Italian seasoning at this point (optional).
Add the dried elbow macaroni and mix it with the masala. Add 1 & 1/2 cups water, press the paste below the water surface using a spatula. Add the salt and black pepper.

Then add 2 tablespoon of tomato ketchup on top. Do not stir. Close the lid and pressure cook on high pressure for4 minutes with the pressure valve in sealing position.Once4 minutes are up, do a quick pressure release (or wait 2 minutes and then do a quick pressure release for a softer pasta)
Open the pot and give a good mix.If the macaroni looks like it has a little extra water, you can press the sauté button and sauté for 2 to 3 minutes.Remember it will continue to become drier as it cool down

You can also add some grated cheese at this point if you wish.. Serve hot and enjoy this Indian style Desi Macaroni!