Instant Pot Easy Mac and Cheese

Ingredients

• 16 ounces elbow macaroni
• 4 cups chicken broth or water
• 1 teaspoon salt
• 12 ounces canned evaporated milk
• 4 Tablespoons unsalted butter
• 3 cups shredded cheddar cheese *(I used sharp)

Instructions

1. Add macaroni, chicken broth, and salt to the Instant Pot.
2. Place the lid on, turn the valve to sealing (not venting), and press the PRESSURE COOK button. Set timer to cook for 4 minutes.
3. When timer is complete, do a quick release of the pressure.
4. Remove the lid, stir in the butter and evaporated milk. If it seems too thick, you can also add in 1/4 cup water.
5. Add in the shredded cheddar cheese while constantly stirring. Stir until the cheese is completely melted and smooth.
6. Serve hot, topped with extra salt and pepper if needed.