Step 1

Put the broth {or water}, pasta, butter, dry mustard, garlic powder, salt and pepper in your Instant Pot or pressure cooker and give it a good stir until everything is mixed.

Step 2

Seal the lid and set the Instant Pot to Manual HIGH Pressure for 4 minutes. Once the Instant Pot or pressure cooker is done cooking do a quick release. Once all of the steam has been released unplug the Instant Pot and slowly remove the lid making sure to keep the lid facing away from you and using a towel or oven mit.

Step 3

Stir in the milk, cheese and the frozen vegetables until combined. Seal the lid back on and let the mac and cheese sit for 4-5 minutes, or until the frozen vegetables are soft.

Step 4

Serve warm with fresh parsley to garnish.