A quick and easy Mac and Cheese recipe sized for an Instant Pot Mini 3qt. Depending on how much you eat, this probably comes out to 2+ generous servings.
Make sure your Mini's inner liner is in. Press the Saute function. Pour in the chicken stock, butter, mustard, cayenne pepper). Stir until this comes to a simmer.
Press the Cancel button to end the Saute function
Add the macaroni to the pot, stir, and put on the lid. Lock the lid and set the steam release knob to Sealing.
Press the Pressure Cook button and then the + or - to set the number of minutes. Use half the number of minutes the package of pasta says to use. For example I set mine to 3 minutes because the box said cook for 5-7 minutes).
Grate your cheese while pasta cooks.
When cook cycle ends, carefully do a Quick Release of the pressure. I tapped the knob to try and let it out slowly until I was sure I wouldn't end up with a foamy mess all over the place.
When the pin drops and all the pressure is out, carefully open the lid. Stir your pasta. If there's still some extra water, don't worry.
Press the Saute function and start stirring in the cheese. Continue to stir until the cheese melts and is fully combined.
Stir in the evaporated milk (or milk or cream depending on what you're using) until that's well combined. I continued to let this Saute until the extra liquid absorbed.
Sprinkle with breadcrumbs and quickly broil, if using.