Instant Pot Mac and Cheese

where did I get this?  Jeffrey?

Ingredients

• 4 ounces (about 1 cup) macaroni noodles
• 1 cup vegetable broth
• 1 tablespoon unsalted butter
• 1/4 teaspoon garlic powder
• 4 ounces grated extra sharp cheddar
• 1 ounce (1/4 cup) grated Parmesan cheese
• 2 tablespoons sour cream

Instructions

1. In the pot of a pressure cooker or an instant pot mini, add the macaroni noodles, broth, butter and garlic powder. Give it a stir, and then clamp on the lid. Set the valve to 'SEALING.'
2. Press 'PRESSURE COOK' and toggle to 'HIGH' pressure. Set the timer for 5 minutes.
3. While the instant pot comes up to pressure and cooks, have all remaining ingredients pre-measured and ready to go into the pot.
4. When the timer goes off, do a forced pressure release (be careful--use a towel to cover so you don't accidentally burn yourself).
5. When the sealing valve drops, open the instant pot. Add all remaining ingredients (cheddar, Parmesan and sour cream), stir and let rest for 5 minutes.
6. After 5 minutes the cheese should have melted and the macaroni and cheese mixture should be smooth. If not, turn on the 'KEEP WARM' function and heat until everything melts together.
7. Serve immediately. Leftovers need to be reheated with a splash of milk.