Mac & Cheese in Pressure Cooker

2 1/2 Cups Elbow Macaroni
2 Teaspoons Chicken Soup Base
3 Cups Water -- divided
2 Tablespoons Butter or Margarine
1 Tablespoon Parmesan Cheese
2 Cups Shredded Sharp Cheddar Cheese
2 Ounces Cream Cheese
1 Teaspoon Dried Yellow Mustard

Combine 2 cups water with the 2 teaspoons chicken base. Add to pressure cooker along with macaroni, butter, Parmesan cheese and remaining cup of water.Secure lock on lid, and close vent so it's on pressure. Set cooker to high and cook for 6 minutes.

Perform a quick release to release the cooker's pressure. Safely remove lid and slowly stir in the cheese, mustard and cream cheese until melted and creamy. Serve immediately