Step 1

Put noodles, bone broth, and cream into the Instant Pot.

Step 2

Set to manual and dial down to 7 minutes. Make sure the vent on top is closed.

Step 3

Allow to cook. Then open the vent valve on the top of the Instant Pot and allow steam to release. When it stops hissing, you can open the lid.

Step 4

Stir in cheese, butter, salt, and pepper.

Step 5

Serve immediately.

Step 6

If you have some leftovers, store them in the fridge. To rewarm your gluten-free mac and cheese the next day, just heat over low heat in a saucepan and add a little more cream or butter.