Step 1

Place uncooked pasta and water or chicken broth into Instant Pot. Sprinkle with salt, pepper, and garlic powder. Stir to ensure pasta isn’t at the bottom of the pot.

Step 2

Cook on manual function, high pressure for 5 minutes.  Then, do a quick release. Start slowly, using several small bursts of steam release, to make sure you don’t burn yourself for the steam.  Try covering the vent with

Step 3

a dish towel to help with the bursting steam.Then fully release the steam.

Step 4

When all the steam has been release, open the pot and give the pasta a nice stir.

Step 5

Add the cheese dip and Velvetta shreds/reduced fat cheddar cheese. Stir until well combined. If needed add a couple of teaspoons of milk until the consistency is to your liking.

Step 6

Serve warm.

Step 7

In a large DUTCH OVEN or stockpot add chicken broth, salt, pepper, and garlic powder and bring to a boil

Step 8

Add of elbow noodles and cook according to the back of the package.

Step 9

Drain noodles. Then pour noodles into a large mixing bowl or back into the pot.

Step 10

Pour cheese dip and cheese over cooked noodles. Stir until well combined. If needed add a couple of teaspoons of milk until the consistency is to your liking.

Step 11

Serve warm.