Instant Pot Macaroni and Cheese

Turn Instant Pot to Saute mode. Melt butter inside the pot, then press Cancel to turn off the Instant Pot.

Add pasta, milk, 3/4 cup heavy cream, ground mustard powder, kosher salt, white pepper and cayenne pepper. Stir well.

Seal the lid of pot by turning it until it clicks. Turn the vent on the top of the lid to the “Sealing” position. Set pot to High Pressure and use the arrows to set the time for 7 minutes.

The pot will first come to pressure, then count down 7 minutes. Lastly, it will notify you it is done. At that point, it goes into Keep Warm mode. It will show the time with an L on the display, counting up the minutes it’s been keeping warm.

Wait until pot is at L0:05 and then manually release the pressure. To do this, turn vent from “Sealing” to “Venting”. Steam will immediately flow from the top, so be sure that no part of you is over the pot.

When pressure indicator drops, turn pot open and stir in white cheddar, Gouda, and remaining heavy cream. Let sit for 5 minutes.

Now stir and serve! The pot will continue to keep the food warm if you wish to leave it in the pot for a bit. If it gets a little dry from waiting, you can add a splash of milk and stir again.