Homemade Mac and Cheese made with real pumpkin, this is the ultimate fall comfort food.
Spray the inner pot of a 6 quart Instant Pot with non stick cooking spray. Add uncooked macaroni, chicken broth, pumpkin, butter, dijon mustard, salt, pepper, onion powder, garlic powder, and paprika. Mix ingredients. Set Instant Pot to cook on High Pressure for 3 minutes. Make sure valve is set to sealing.
As soon as Instant Pot finishes countdown, use Quick Release to release pressure. Stir in evaporated milk, then cheddar cheese, then parmesan cheese. Adjust salt and pepper as needed. Grate in fresh nutmeg and serve. Use milk or half and half to thin mac and cheese if necessary.