Step 1

To the instant pot add: water, bouillon paste, vegan butter, mustard, hot sauce, spices, salt and pepper, give it a good stir. Mix in the macaroni. Cover with lid and set to 'sealing' position. Push pressure button and set to high pressure for 4 minutes (+ - buttons)

Step 2

When times up do a quick release (turn valve too venting). Stir in the cheeses until fully combined then add the hot milk. Stir for a few minutes until melted. If cheese isn't melting enough set to sauté and stir gently for 1-2 minutes. Add more milk if needed

Step 3

Season with salt and pepper if desired and enjoy!! For step by step photos see above post.