Ingredients

• 1 lb Elbow Noodles
• 1 Cup Guinness Beer
• 3 Cups Water
• 2 Tablespoons Butter
• 1 Tablespoon Dry Mustard Powder
• 2 Ounces Cream Cheese cut into cubes
• 1 Can Evaporated Milk
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper or to taste
• 14 Ounces Kerrygold Irish Cheddar 2 bricks
• 1 Cup Monterey Jack Cheese

Directions

1. Add beer, water, noodles, butter, mustard powder, salt and pepper to Instant Pot.
2. Cover and cook on manual pressure for 3 minutes
3. When timer is done preform a quick release. Drain noodles if you see excess liquid.
4. Immediately add evaporated milk and cream cheese. Stir until well blended.
5. Add cheese and stir until completely melted.
6. Serve immediately and enjoy!