1poundpasta(note all boxes are not 1 pound, also you need to use regular pasta, gluten-free, and other pasta will not work)
1teaspoonhot sauce
2tablespoonsbutter
1tablespoondry mustard powder
4cupswater
1cupmilk or half and half
1poundCheddar cheese
1cupMonterey Jack cheese
Instructions
Place the following in the instant pot: the pasta, water, dry mustard, and hot sauce. Pressure cook on high for 4 minutes. Perform a quick release on the pasta. If the Instant Pot sputters out a milky liquid, wait 4 to 5 minutes before performing the quick release.
If the pasta needs to be drained, drain the pasta and place the pasta back into the pot.
Stir in butter, cheese, hot sauce, and milk and allow the cheese it to melt. Serve promptly.
Video
Recipe Tips
User only semolina pasta. Pasta that are whole-wheat, bean-based, low carb pasta, do not work well.
Should the InstantPot sputter when you perform the quick release, open the pot more slowly, and consider placing a thick towel over the release