Quick Pot Macaroni and Cheese

1 pound dried macaroni
4 cups of water
4 tablespoons of butter
1/2 tablespoon of Dijon mustard
1 tablespoon of kosher salt
2 dashes hot sauce such as Frank's Red Hot Sauce (use whatever you have on hand)
1 12 oz can of evaporated milk (or 1.5 cups whole milk)
12 oz sharp cheddar cheese shredded and 4 oz mozzarella shredded or 1 lb. mixed cheese (use whatever you have on hand)

In the stainless steel insert of the Instant/Quick Pot, combine dried pasta, water, butter, mustard, salt and hot sauce.
Lock Instant/Quick Pot lid in place and close vent.
Use manual mode to set Instant/Quick Pot to High Pressure for 4 minutes.
Instant Pot will take 10-15 minutes to come to pressure, then it will count down from 4 minutes.


Once Instant/Quick Pot finishes 4 minute countdown, immediately turn pressure release valve to venting (Quick Release) and turn Instant Pot completely off. IMPORTANT - if any liquid comes out of the pressure release valve use wooden utensil or pot holder to close the valve. Wait a minute and try to release pressure again. The keep warm mode should not be on to prevent overcooking the pasta.


Once Instant/Quick Pot has released all the pressure, turn lid to open, keeping lid angled away from you to prevent steam burns.
Stir in evaporated milk, followed by shredded cheese by the handful.
Continue stirring until cheese in completely melted.
Serve immediately, or switch warm setting back on to keep warm.

source: Number 2 Pencil