1lbmedium cheddar cheeseor mild cheese. Freshly shredded from a block, NOT pre-shredded.
1cupheavy creamalso called heavy whipping cream
Add the macaroni and 4 cups of water to the insert of the Instant Pot. Stir well.Place the lid on the Instant Pot and twist it to lock. Push the vent valve to "Sealing"/ closed.
Set the pot to Manual for 5 minutes. Your model might also say "Pressure Cook" instead of Manual.It should be set to High Pressure automatically, but it can't hurt to verify that the little light under High is lit up just in case.
After 5 minutes, carefully open the vent valve. There will be a LOT of steam escaping! I like to use the handle of a wooden spoon to do this and avoid the rush of steam.
Once all the pressure as released, the pin next to the vent will drop, and you can open the pot.DO NOT DRAIN THE WATER FROM THE POT.Stir the pasta and any remaining water to break up any pieces of pasta that are stuck together.
Add the salt, pepper, and cream to the pot. Stir to combine.
Add one third of the shredded cheddar to the pot. Stir until it has all melted into the pasta and cream.Stir in another third of the cheese until it has melted.Finally, add the last of the cheese and stir until it has melted and Serve!