Turn on the pressure cooker's Sauté setting. When the pot is hot add oil (if using ground turkey) or add the ground beef. Also add onion, celery, bay leaves. Cook until onion starts to turn translucent.

    Add the red pepper flakes, Italian seasoning, pepper, salt, garlic, Worcestershire (or soy sauce), and green bell pepper. Stir, and sauté for a couple of minutes.

    Pour in the broth and stir. Put a glass lid on the pot and let the broth heat up to barely a simmer. Then add the macaroni and paprika. Stir.

    Add the diced tomatoes and the tomato sauce, but do not stir.

    Put the lid on the pot and lock in place. Set the steam release knob to the Sealing position.

    Cancel the Sauté setting and press the Pressure Cook/Manual button (or dial), Then use the + or - button (or dial) to choose 4 minutes (choose 3 if you like more al dente firm pasta).

    When the cooking cycle is finished, do a controlled Quick Release of the steam/pressure by turning the knob towards the Venting position in bursts, until you feel confident that no sauce will come out of the steam vent with the steam. Then turn the knob all the way to the Venting position to continue venting all of the steam.

    When the pin in the lid drops down, open the lid facing away from you. Then give the goulash a stir. Taste and adjust salt, if desired.

    Add the corn and the parsley. Stir in the cheese, if you are using it.

    Serve immediately.