16 ounces elbow macaroni
1 cup heavy whipping cream
3 tablespoons butter
2 teaspoons salt
2 cups shredded cheese
4 cups water

Inside the Instant Pot, place the macaroni, water, salt and butter. Set instant pot on four minutes manual, manual release pressure (quick release). After that is done, take lid off and set pot on sauté and add whipping cream and stir. Slowly add cheese as it melts.