Set your electric pressure cooker to SAUTÉ and high temperature.
Allow the unit to preheat for 2 to 5 minutes.Pour the olive oil into the pot. Once the oil is hot, add the onion, garlic, salt, and paprika. Sauté, stirring constantly, for 1 minute. Press Cancel to end the sauté setting.
Place the pasta into the pot, then top with the butternut squash. Pour in the chicken broth and gently push down on the pasta and squash to submerge them under the liquid.
Assemble the pressure lid and set the pressure release valve to the SEALING position. Select PRESSURE/MANUAL and set the time to 3 minutes.When cooking is complete, QUICK RELEASE the pressure by turning the pressure release valve to the VENT position.
Carefully remove the lid when the unit has finished releasing pressure. Stir in the milk, cheese, and butter until the cheese has melted and the butternut squash is fully incorporated into the sauce.
Notes
This recipe is adapted from my cookbook, The Ninja Foodi Pressure Cooker Meal Prep CookbookStorage: Store in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 1 month. Stir in a bit of milk or butter before reheating.