Instant Pot Gluten-Free Macaroni and Cheese with Green Chilies

INGREDIENTS

1 lb

Gluten-Free Elbow Pasta (I used Tinkyada Brown Rice Elbow Pasta)

4 cups

Water

1 tsp

Kosher Salt

1 12 ounce can

can Evaporated Milk

1 tsp

Dry Mustard Powder

4 tbsp

Unsalted Butter

20 oz

grated Mild Cheddar Cheese

2 4 ounce cans

Diced Green Chilies ((Mild or Hot), drained)

6 qt

Instant Pot