Step 1

Pour the broth into the inner pot of the instant pot. Stir in the salt, garlic powder, onion powder, and paprika. Add the noodles and gently push down the noodles to submerge in the liquid.

Step 2

Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. Set to cook on high pressure for 3 minutes by hitting manual or pressure cook and use the +/- buttons to adjust the time.

Step 3

When the cooking time has finished, let the pressure release naturally for EXACTLY 5 minutes. Then do a quick release of pressure by using a pot holder or long spoon to move the venting knob from the sealed to the venting position. Stand away from the steam, so as to not get burned.

Step 4

Add in 1/4 cup milk and stir well. Add the cheese, one handful at a time, stirring to melt in between each addition. Once the cheese is added, add in the sour cream and stir well. Add up to 1/2 cup more milk to loosen up macaroni and cheese if needed.

Step 5

Taste and add in additional salt or pepper if needed and then serve.