4 minutes to cheesy, creamy goodness!
Add the first 6 ingredients to the pressure cooker and give it a stir about. Pressure on high for four minutes, using the quick release method. (don't let the pressure come down naturally)
Set to the keep warm setting.
As this sits, it will get thicker. I find this tastes better fresh rather than as leftovers, but I find that to be true with any mac and cheese. Even my mom's.