Instant Pot Mac and Cheese is simple, creamy, cheesy, and delicious. Make this fast in your electric pressure cooker, and in one pot!
Turn Instant Pot on Sauté mode by pressing the Sauté button.
Add the water, butter, ground mustard, salt, and seasoned salt to the Instant Pot and bring to a simmer.
Cancel the Sauté mode.
Stir in the pasta and close the lid. Set the steam release knob to the Sealing position.
Press the Manual (or Pressure Cook) button and use the + or - button to choose 4 minutes (or half of the time the pasta package directions recommends).
When the cooking cycle ends, do a Quick Release of the pressure. Start slowly, using several small bursts of steam release, to make sure none of the sauce spews out with the steam (the butter usually helps keep the foam down). Then fully release the steam.
When the pin in the lid drops, open the pot and give the contents a stir. You want some liquid in there, but if it looks too watery, take some out.
Add the cheeses, half at a time, and stir. Let it melt before next step.
Add the cream and stir until creamy and blended with the cheese.
Adjust salt to taste.
Cover and let sit for a few minutes to soak everything up.
The mac and cheese thickens up as it cools. If you need to loosen it up, just add more milk as needed.