16 ounces uncooked elbow macaroni
4 cups chicken broth
2 tablespoons butter
1 teaspoon hot pepper sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 to 1 cup milk

Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper and salt to the Instant Pot. Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release. Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.