Ingredients

• 1 pound elbow macaroni
• 4 cups low-sodium chicken broth or vegetable broth
• 3 tablespoons unsalted butter
• 12 ounces shredded sharp Cheddar cheese (3 cups tightly packed)
• 1/2 cup shredded Parmesan cheese (about 2 ounces)
• 1/2 cup sour cream
• 11/2 teaspoons prepared yellow mustard
• 1/8 teaspoon cayenne pepper

Instructions

1. Combine the macaroni, broth, and butter in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.
2. Perform a quick release by moving the Pressure Release to Venting. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.