Fast & Easy Instant Pot MAC & Cheese

if you half the recipe... Be sure to use only 2 cups of water and still cook the same as shown in video. The cooking time does not change.
Ingredients:
1/2 Cup chopped onion
4T butter (separated)
4 Cups Water
16oz elbow macaroni uncooked
1teaspoon Ground Mustard
2 pinches Nutmeg
16oz Cheese Whiz
8oz Sharp Cheddar (1oz reserved)
8oz Colby Jack Cheese (1oz reserved)
12oz can Evaporated Milk
Bread crumbs (I used Panko)
Salt and Pepper for seasoning

Chop onion, Sauté in Intsant Pot with 2 Tablespoons butter, season with salt and pepper, til onion is lightly brown.
Add 4 cups of water, 16 oz uncooked elbow macaroni, 1 teaspoon ground mustard and 2 pinches of nutmeg.
Mix well.
Apply the manual cooking mode and set for 4 minutes.
Vent IMMEDIATELY... we don’t want mushy noodles!
Apply the sauté cooking mode again.
Add remaining butter (2T butter), 16 oz Cheese Whiz, 7 oz sharp cheddar, 7oz Colby jack cheese, 12 oz can evaporated milk.
Stir til Cheese is melted and well blended.
Grease 2.5 Quart casserole dish.
Pour Mac & Cheese mixture into greased casserole dish.
Top with remaining cheese.....
sprinkle with bread crumbs.
Add more pepper for extra flavoring (optional).
BROIL... 1 minute
Watch it closely... don’t burn! We just want to brown the top!
ENJOY!