½ -1cupheavy creamAdd enough to reach desired creaminess
Instructions
Turn Instant Pot on "Sauté" mode. Add chicken broth, butter, mustard and seasoned salt to the pot and bring to a simmer.
Stir in the pasta and lock the Instant Pot lid in place making sure the venting valve is sealed.
Set Instant Pot to cook at high pressure for 4 minutes, or half of the time the pasta package directions recommends.
When the cooking time is up, carefully turn the venting valve to release the pressure, starting slowly with little bursts to make sure no cooking liquid spews out. When the pressure pin drops, remove the lid.
Stir the pasta and then add ½ of the cheese and stir. Let it melt before adding the remaining cheese.
Add the cream and stir until creamy and blended with the cheese.
Adjust salt to taste.
Cover and let sit for a few minutes. The sauce will be thin but will thicken as it cools.