Using the sauté setting on the Instant Pot, add a small swish of oil to the pot. When the oil is nicely hot, add the sausage coins to the pot, browning them on each side; remove to a plate and reserve.

Place the pasta into the pot, then pour in the broth, making sure it covers the pasta by about one-inch, adding more broth if needed.

Lock the Instant Pot lid into place; choose the high pressure setting for 5 minutes of cooking time, bringing the Instant Pot to full pressure.

When the timer sounds at the end of the cooking time, perform a quick release to remove all the pressure from the Instant Pot at once.

Carefully unlock and remove the Instant Pot lid; gently stir the pasta, allowing it to rest a bit, absorbing any remaining liquid that remains in the Instant Pot.

Stir in the cheddar cheese, cream cheese, and Parmesan, along with the milk, evaporated milk, mustard, paprika, and granulated onion.

Season to taste with salt and pepper, then fold in the reserved kielbasa coins. The mac and cheese will thicken as it cools a bit. Serve at once.