Ingredients

The following ingredients have 6 Servings
  • 16 ounces elbow macaroni
  • 4 cups chicken broth
  • 4 Tablespoons butter
  • ½ teaspoon salt
  • 1 cup whipping cream
  • 2 cups sharp cheddar cheese (shredded)
  • ½ cup shredded Mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • ½ teaspoon garlic salt
  • ½ teaspoon parsley
  • ½ teaspoon dry mustard

Instruction

  • Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is covered by liquid.
  • Cut butter into small pieces and place on top of pasta. Add salt.
  • Place lid on top of Instant Pot and secure in place.
  • Move vent to SEALING position.
  • Press MANUAL button and set timer for 4 minutes.
  • When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. (Some foam might come out of the vent, just use a paper towel to quickly wipe it off)
  • Remove lid and add whipping cream, cheddar cheese, mozzarella cheese, and Parmesan cheese. Add in seasonings and mix together until the cheese is all smooth and melted.
  • Serve warm.