Most of the water should have been absorbed into the noodles. Once you open the lid, there is no need to drain the pasta. Put the lid on the Instant Pot and set it to High Pressure for 4 minutes, followed by a quick release. You can also make this recipe easily using your Instant Pot! To cook the noodles in the Instant Pot, add 8 oz of elbow macaroni and 2 cups of water. Serve hot! Optionally, you can top it with an extra layer of shredded cheese and a dash of fresh parsley. The sauce will continue thickening as you heat and stir it.
Keep stirring until the cheese is completely melted and the sauce reaches the desired consistency. Next, add the cheddar cheese, evaporated milk, and seasonings. Then add the laughing cow wedges and stir until the cheese is melted. Set the stovetop to low heat, add the butter to the noodles, and stir until melted. Drain the water from the noodles (I love my clip-on pot strainer!) and return the noodles to the pot.