Pressure Cooker Mac & Cheese

01 In a large bowl, toss together the asiago, fontina and cornstarch; set aside. In a 6-quart Instant Pot, combine 5 cups water, the pasta and butter; stir to combine, then distribute in an even layer.

02 Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

03 Select Normal/Medium Sauté, add the cream and bring to a simmer. One handful at a time, stir in the cheese mixture; after all the cheese has been added, continue to stir until fully melted. Return to a simmer and cook, stirring gently, until the mixture has thickened, about 1 minute. Press Cancel to turn off the pot. Using potholders, carefully remove the insert from the housing. Let stand for 5 minutes. Stir in the basil and ½ to 1 teaspoon pepper. Transfer to a serving bowl and sprinkle with Parmesan.