Turn the Instant Pot to 'Sauté' and allow it to heat up.
Add the olive oil and sauté the onion and garlic until the onion begins to turn translucent.
Add the ground beef to the pot and brown.
Once the ground beef is fully cooked, turn off the 'Sauté' feature.
Add the salt, pepper, Worcestershire sauce and corn and mix well.
Add the beef stock and mix well.
Add the 2 cans of soup and mix well.
Add the elbow pasta to the pot and just push them down into the liquid but do not mix them.
Close the Instant Pot and set it to 'Manual' or 'Pressure Cook' High Pressure for 3 minutes. Remember to set the pressure release valve to sealing. Once cooking is done, allow for a 2-minute Natural Pressure Release. Release any remaining pressure once the two minute NPR has completed and open the pot.
Add the sour cream and mix all the ingredients well.
Top each individual serving with Parmesan cheese if desired.