Instant Pot Pumpkin Macaroni and Cheese

INGREDIENTS

1 lb

dry (uncooked) elbow macaroni or cavatappi pasta

3 cups

water

sea salt and pepper (to taste (I used 1 teaspoon salt and 1/4 teaspoon pepper))

2 tsp

ground mustard

1/4 tsp

Worcestershire sauce

2 12 ounce cans

evaporated milk

2/3 cup

pumpkin puree

1 cup

sharp cheddar cheese (shredded)

1 cup

Monterey Jack cheese (shredded)

1/2 cup

toasted Panko crumbs (optional for topping)

fresh chopped parsley (for garnish (optional))