1 pound of elbow pasta

4 cups chicken (or vegetable) broth

2 cups of sharp cheese

Few drops of hot sauce (optional)

1 Tbsp dijon mustard

1/2 cup milk

2 Tbsp butter

1. Place pasta in your Instant Pot with chicken broth.
2. Push manual (high pressure) and set the timer to 5 minutes. Do a quick release.
3. Place your Instant Pot on sauté. Stir in milk, butter, mustard and hot sauce.
4. Stir in cheese and stir until melted about 1-2 minutes. Remove from heat and serve.