1pound pasta (note all boxes are not 1 pound, also you need to use regular pasta, gluten free, and other pasta will not work)
1teaspoon hot sauce
1tablespoon dry mustard powder
1cup of milk or half and half
1pound cheddar cheese
1cup Monterey Jack cheese
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.
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