Place the elbow macaroni, ground mustard, onion powder, garlic powder, salt, black pepper, butter, hot sauce, and water in a 6-quart Instant Pot. Close the lid, making sure the pressure valve is in the “sealing” position.
1 pound Elbow Macaroni, 1 teaspoon Mustard Powder, 1 teaspoon Onion Powder, ½ teaspoon Garlic Powder, 1 teaspoon Salt, ⅛ teaspoon Black Pepper, 4 tablespoons Salted Butter, ½ teaspoon Red Hot Sauce, 4 cups Water