To make basic Mac & Cheese quickly in the Instant Pot, stir together in your liner pot 3 tablespoons butter, 4 cups dry macaroni and 4 cups water with 2 teaspoons salt. Set on Manual or High Pressure for 4 minutes. When pressure cooking is done, use quick release. If you get liquid sputtering from your steam valve, cover the lid with a towel until all the steam is released so that liquid doesn't make a mess. Remove the lid, turn off Instant Pot. Stir the pasta and add two cups of grated cheddar, and up to 1 cup milk or half-and-half (if your pasta is kind of watery, add less milk). This should be be nice and creamy and ready to serve to any small child who likes her mac & cheese unadulterated by irksome vegetables. HOWEVER, to make a SUPER veggie-filled version most grownups will love, start by sauteing half a diced sweet onion and half a diced red pepper in the Instant Pot in 2 tablespoons butter. After three minutes, remove these from pan and place in a buttered baking dish. Then add your water, salt and pasta and 3 tablespoons butter to the Instant Pot liner pot, and cook at High Pressure or on Manual for 4 minutes. Use an Instant Release. Stir in two cups grated cheddar cheese and 1 cup milk or half-and-half. Add chopped spinach, sliced zucchini, tomatoes, any vegetables you like. Stir well. Empty pasta and veggies into the buttered baking dish on top of the onions and pepper bits. Top with bread crumbs, Parmesan cheese and fresh basil and parsley. Bake at 350 to 400 degrees for 20-25 minutes (depending on how crunchy you want the top of the casserole to be). Serve with a salad or roasted Brussels sprouts.
