Step 1

Place the broth, elbow macaroni pasta and minced onion in the Instant Pot liner.

Step 2

Cook on Manual HIGH for 2 minutes NPR 3 minutes.

Step 3

While the pasta is cooking, make the breadcrumb topping. Place the two slices of bread in a blender or food processor and pulse until the slices are fine crumbs.

Step 4

Pulse in the melted butter, garlic and parsley. Set aside.

Step 5

Quick release the pressure when the pasta has finished cooking and has naturally released pressure for 3 minutes.

Step 6

Pour in the heavy cream and all the cheeses! Stir until combined, thick and creamy. Season with salt and pepper to your liking.

Step 7

Transfer to an oven safe dish. Top with the breadcrumbs and broil until golden and crispy!