Ingredients

Instructions

1. 1
   Add dry macaroni noodles, broth, onion powder garlic powder, dry mustard, salt, pepper and butter to the Instant Pot insert.
2. 2
   Close the lid, turn vent to "Sealing", select the "Manual" setting and set time to 5 minutes.
3. 3
   Once cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, use the quick release method to release the remaining pressure. There may be liquid at the bottom of the pot - do not drain.
4. 4
   Stir in ¼ cup milk until well combined. Stir in cheese a handful at a time, stirring well after each addition. Gradually add in the remaining milk until the desired consistency is reached.