Ingredients

• 1 pound uncooked pasta, could literally be any pasta – I went old school with elbow
• 4 cups chicken broth or stock
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup heavy cream
• 1 cup grated Parmesan
• 1 cup grated smoked Gouda
• 1 cup shredded white cheddar
• 2 teaspoons truffle oil, optional
• 1-2 teaspoons kosher salt
• Optional: Diced green chilies or jalapenos, cooked crispy bacon, chunks of blue cheese, etc

Steps

1. Put the pasta, broth and garlic & onion powders into your Instant Pot
2. Lock,turn to sealing position, select high pressure and cook 4 minutes, then quick release the steam (you might want to put a towel over the steam cuz pasta water vapor can be messy)
3. Add the cream (start with ¾ and add more if you want it creamier), the cheeses,truffle oil if using and salt to taste
4. Stir super well until beautifully mixed – and if you’re adding anything else, this is the time