Instant Pot Mac and Cheese

Add the Ingredients - Add pasta, water, mustard, and salt to a 6-quart Instant Pot and stir to combine.

Cook the Pasta - Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock. Press the "Manual" button on high pressure, and then set the timer to 5 minutes using the "+" or "-" buttons.It will take about 10 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display. Once cook time is complete, turn it off by pressing the “Cancel/Warm” button.

Release the Pressure - Carefully quick-release the pressure by turning the steam release handle on the lid to "Venting" position. Remove the lid, opening the top away from you as steam will be released from the pot.

Heat the Milk - Select "Saute" on the Instant Pot. Add the evaporated milk. Stir occasionally until the sauce has warmed up, about 2 to 3 minutes. Turn off the heat by hitting the “Cancel/Warm” button.

Add the Cheese - Gradually stir in the cheddar and Monterey Jack cheese, adding about ½ cup at a time. Stir until each addition is fully melted and the sauce is smooth. Season with salt and pepper to taste.