Preparation Steps

• Set your Instant Pot to Sauté and add the butter. Once melted, pour in the chicken broth, whole milk, and water and scrape any browned bits from the bottom; this prevents a burn warning during pressure cook.
• Add the dry elbow macaroni to the liquid and stir gently so the pasta is mostly submerged. Sprinkle in the garlic powder, black pepper, and half of the salt and give everything a quick stir to distribute.
• Secure the lid, set the valve to sealing, and pressure cook on High for 4 minutes. When the cook cycle ends, let the pot sit undisturbed for 2 minutes of natural release, then carefully perform a quick release for the remaining pressure.
• Open the lid and stir the pasta vigorously to release steam and even out the texture. If there's excess liquid, leave the pot on Keep Warm for 1–2 minutes and stir again to thicken slightly before adding cheeses.
• Turn the Instant Pot off. Off-heat, add the cream cheese in small dollops and whisk or stir until mostly melted, then stir in the Greek yogurt and Dijon mustard until smooth and creamy.
• Gradually fold in the shredded cheddar and Parmesan a handful at a time, stirring between additions so the cheeses melt evenly and you avoid clumps. Taste and adjust salt and pepper.
• Let the mac and cheese rest in the pot, uncovered, for 3 minutes to thicken further. Serve immediately, topped with an extra sprinkle of Parmesan or a pinch of smoked paprika if desired.