Put the inner pot in the Instant Pot. Pour in 4 cups of chicken broth.

Add 16 ounces of dry macaroni. Stir to make sure the pasta sits in the liquid and is not stuck in a pile.

Add 2 tablespoons butter, 1/2 teaspoon dried onion powder, 1/2 teaspoon dried mustard (or 1 1/2 tsp dijon mustard), 1 teaspoon hot sauce (if using), and 1/2 teaspoon freshly ground black pepper. Stir to mix.

Put the lid on the pot and set the valve to the sealing position.

Set the Instant Pot to pressure cook on high for 5 minutes. Press start.

When the time is up do a quick release. Have a towel ready because there might be some liquid spraying. Release the pressure carefully and open the lid once the float valve drops.

If there is extra liquid in the pot, put the lid back on and let the pasta sit for 2 minutes.

Add 1/4 cup of milk, then stir in cheese handfuls at a time until smooth and melted.

Taste and adjust seasoning to your liking.

Serve immediately.