Add pasta, water, butter, salt, and mustard powder to the Instant Pot.
Secure the lid and set the valve to “Sealing.”
Pressure cook on High for 4 minutes.
Quick Release:
Once the cooking time is up, carefully do a quick release by turning the valve to “Venting.”
Stir the pasta to ensure it’s evenly cooked.
Make It Creamy:
Stir in the evaporated milk and shredded cheddar cheese while the pasta is still hot.
Mix until the cheese melts and forms a smooth, creamy sauce.
Serve & Enjoy:
Let it sit for a minute to thicken, then serve warm!
Serving and Storage Tips
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