Instant Pot Mini Mac and Cheese is a creamy delicious mac and cheese made in your 3 quart Mini electric pressure cooker. Makes 3.5 cups.
Turn on the Sauté function and pour the water/broth into the inner liner of the Mini.
Add the butter, salt, pepper, and seasoned salt (and any optional ingredients). Stir and bring to a simmer
Stir in macaroni and close the lid. Set the steam release knob to Sealing.
Cancel the Sauté function.
Press the Pressure Cook button and then the + or - to choose 4 minutes (check the package directions of the type of pasta you are using and use half the time it calls for).
When cook cycle ends, do a controlled Quick Release of the pressure. Go a little slow at first, in small bursts, to make sure only steam comes out. Make sure no sauce is going to spew out with the steam, then open it all the way.
When the pin in the lid drops, open it up and stir the pasta.
Some pastas don't absorb as much liquid as others, so if it looks like there is too much liquid, take some out and reserve it.
Add the cheese and stir well, letting it melt.
Stir in the heavy cream/milk. Taste and adjust salt, if needed.
Let it sit and cool for a few minutes, and it will thicken up. If it looks too thick, stir back in some of the reserved cooking liquid, or a little more cream/milk.