Cut the sausage into bite size pieces. Add 1 Tablespoon of olive oil to the inner pot and turn the sear/ sauté on high. When the oil is hot, add the sausage and brown it on all sides. Remove the sausage from the pot, leaving the oil and juices in the pot.
Slice the onions and peppers into ½" slices and add to the hot pot. Season with ½-1 teaspoon of salt and ½ teaspoon pepper. Sauté for 5-10 minutes or until the vegetables are done to your liking. Remove from the pot and place them in a different bowl from the sausage.
Deglaze the pot with the beef stock and make sure nothing is stuck to the bottom. Return the sausage to the pot along with the diced tomatoes, pasta, brown sugar, balsamic vinegar, roasted garlic, minced garlic, and seasoning blend. Stir to combine.
Place the tomato paste on top and do not stir. Put the Pressure lid on and turn the valve to seal. Set the pressure on high for 4 minutes. When the time is done, allow the pot to natural release for 2 minutes, then manually release the remaining pressure.
While the pot is pressure cooking, shred the cheeses you want to use. You will need about 1-1½ cups of shredded cheese to cover the top.
Open the lid and stir in the tomato paste and add back in the veggies and stir it all together. Top with shredded cheese and AC on 400°F/200°C for 5-10 minutes or until the cheese is melted and brown to your liking. Make sure to check on it every couple of minutes after the first 5.