Instant Pot Macaroni and Cheese
['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']
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.
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.
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