1 pound elbow macaroni
1 tablespoon kosher salt
4 cups water
1 (12-ounce) can evaporated milk
3 tablespoons unsalted butter
1 teaspoon dry mustard
4 cups shredded sharp cheddar cheese
2 jalapeño peppers, stemmed and finely diced
Put the pasta, salt and 4 cups water in the Instant Pot. Close the lid, and turn the valve to the sealed position. Choose high pressure, and set the timer for four minutes.
Once the cooking time is up, quick-release the pressure. Remove the lid. Press Keep Warm/Cancel to turn off the pot, and turn on the sauté function on low.
Stir in the evaporated milk, butter and dry mustard.
While stirring continuously, add the cheese and jalapeños. Stir until the cheese is fully melted.
Serve immediately.