Instant Pot Mac and Cheese

Place the pasta, broth, butter, and seasonings in the insert of a 6 quart electric pressure cooker, stir briefly.

Place the floating valve in the sealing position. Pressure cook on high for 4 minutes. Manually release the pressure right away to avoid overcooking the noodles. Turn the pot off.

Stir in about ¼ cup of the milk, along with a few handfuls of cheese, stir. Keep adding cheese in batches with some milk, until all of the cheese is incorporated. Add enough milk to achieve the consistency you like. Adding the cheese gradually helps release the starch from the pasta, thickening up the sauce.

Let it stand for about 5 minutes if it’s too thin, it will thicken as it stands. Taste and adjust seasoning and add more milk if necessary.

Serve immediately, garnished with fresh minced parsley or more cheese, if desired.