Instant Pot Macaroni and Cheese

0 First and foremost, shred your cheeses if they’re not already shredded.
1 Add the [wprm-ingredient text="4 cups chicken stock" uid="1"], [wprm-ingredient text="1 tablespoon stoneground mustard" uid="2"], [wprm-ingredient text="½ teaspoon kosher salt" uid="3"], [wprm-ingredient text="¼ teaspoon black pepper" uid="4"] and [wprm-ingredient text="⅛ teaspoon red pepper flakes" uid="5"] to the basin of the Instant Pot. Stir until combined.
2 Add [wprm-ingredient text="16 oz. elbow macaroni" uid="0"] and give them a stir.
3 Close the lid, and set the valve to seal. Set on manual for 5 minutes.
4 When the cooking is complete, quick release the pressure.
5 Once the pressure has completely released, remove the lid carefully.
6 Stir in the [wprm-ingredient text="4 tablespoons unsalted butter" uid="9"], [wprm-ingredient text="2 ½ cups sharp cheddar cheese" uid="7"], [wprm-ingredient text="1 cup Monterrey Jack cheese" uid="8"] and [wprm-ingredient text="1 cup milk" uid="6"] until the cheese is melted and the macaroni is creamy.
7 Serve immediately with garnishes like peas or bacon pieces (or by itself because it’s delicious alone!), and enjoy.