Servings: 8 (½ cup servings)

Ingredients: subheading: Ingredients:
Combine following in Inner Pot Combine following in Inner Pot
1 (16 oz.) box elbow noodles, uncooked 1 (16 oz.) box elbow noodles, uncooked
4 cups water 4 cups water
1 teaspoon Tapatio 1 teaspoon Tapatio
1 Tablespoon prepared yellow mustard 1 Tablespoon prepared yellow mustard
2 Tablespoon butter 2 Tablespoon butter
4 twists on the grinder of salt 4 twists on the grinder of salt
 
After pasta is cooked After pasta is cooked
1 can evaporated milk 1 can evaporated milk
2 ounces cream cheese, softened 2 ounces cream cheese, softened
8 oz shredded sharp cheddar cheese 8 oz shredded sharp cheddar cheese
4 oz shredded Colby-Jack cheese 4 oz shredded Colby-Jack cheese
¼ cup grated parmesan cheese ¼ cup grated parmesan cheese
bacon pieces, for topping bacon pieces, for topping

Combine first set of ingredients in Inner Pot
Set CPX on LOW pressure for 4 minutes (or 2 minutes on HIGH) making sure to close the venting valve.
Once the noodles are done cooking, switch the vent to "Venting" and do a quick pressure release, let CPX stay on WARM.
Carefully open the lid. Immediatley add cream cheese and stir until mostly melted,  then add the evaporated milk. Mix until cream cheese is completely melted.
Turn off CPX.  Add remaining cheeses  and mix until cheese is melted.  Remove inner pot to stop the noodles from  cooking further.
STEP 7: Add bacon pieces and serve immediately.

Great flavor but work fast on melting the cheeses as the noodles can get mushy.  Great flavor but work fast on melting the cheeses as the noodles can get mushy.