Now, it will take about 10 minutes to come up to pressure.My package said 8-10 minutes, so I set it for 7 minutes. The key for making perfect al dente pasta in the instant pot is to cook it for one less minute than what the package directions say. Place the lid on the instant pot, move the valve to sealing and set it at high pressure for 7 minutes.Then, add in the macaroni noodles and gently stir so all the pasta is submerged. Add the water, butter, ground mustard and salt to the instant pot.Know that if you use mozzarella, your mac and cheese will be more stringy than creamy, but still taste delicious! You can use any blend of shredded cheeses you like best. Cheese: My favorite way to have Mac and Cheese is with Sharp Cheddar, Co-Jack and a hint of Parmesan.I prefer the combination of cream and 2% milk because I think it delivers the best flavor and most creamy texture. You could use all whole milk or all evaporated milk, as well as a combination of both. Heavy Cream, Milk: If you prefer you can substitute either with evaporated milk or half and half.Water: Chicken, beef or vegetable broth could also be used to add some extra flavor to the Mac and Cheese.Shells, rotini, fusilli, and farfalle are all good options. Macaroni Elbow Noodles: You can use your favorite short cut pasta.
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