Chop the onion finely and dice the green bell pepper, keeping them separate. Set aside the drained corn, tomato sauce, diced tomatoes, and beef broth. Press the SAUTÉ function on your Instant Pot and add the ground beef, breaking it apart as it cooks. Once the beef is no longer pink (about 5-7 minutes), add the chopped onion and diced green bell pepper directly to the pot. Sauté for another 2-3 minutes until the vegetables soften slightly and release their aromatics. Drain excess fat if there's more than a thin layer of grease in the pot—I find this step keeps the final dish from tasting too heavy.

Add the corn, tomato sauce, diced tomatoes (with their liquid), brown sugar, soy sauce, Worcestershire sauce, salt, pepper, and garlic powder to the browned meat mixture. Stir well to combine all ingredients and distribute the seasonings evenly. This step brings all the flavor components together and helps the seasonings dissolve into the liquid.

Spread the uncooked macaroni evenly over the top of the meat and tomato mixture without stirring it in—this prevents the pasta from clumping together at the bottom. Pour the beef broth slowly over the macaroni, again without stirring. Gently push the pasta down with a spoon so it's submerged in the liquid. I like to let the macaroni settle for about 30 seconds before proceeding to the next step to ensure even hydration.

Close the Instant Pot lid and turn the pressure valve to the SEALING position. Press MANUAL or PRESSURE COOK and set the timer for 4 minutes on high pressure. The Instant Pot will take a few minutes to come to pressure before the timer begins counting down. Once the 4 minutes are complete, perform a quick release by carefully turning the valve to VENTING to let the steam escape immediately.

Carefully remove the lid (steam will still be hot) and stir the entire goulash thoroughly to combine the pasta with the sauce and meat. The pasta should be tender and the liquid should be absorbed into a rich, cohesive sauce. Taste and adjust seasonings if needed. Let the goulash rest for 2-3 minutes before serving—this allows the sauce to thicken slightly and makes plating easier. Serve directly from the pot or transfer to a serving bowl.