Turn on the sauté function on your electric pressure cooker. When hot, add the bacon and sauté for about 5 minutes, or until it is crispy. Using a slotted spoon or tongs, remove the bacon from the pot and place on a paper towel. Be sure to leave any residual bacon fat in the pot for flavor.

Turn off the sauté function and add the noodles to the pot. After you add the noodles, add the water and salt to the pot. If you add the water first, it may splatter when it comes in contact with the bacon grease. Using a wooden spatula scrape the bottom of the pot liner to release any caramelized bits.

Place the lid on the pot and turn the knob to seal. Cook under high pressure for 4 minutes. The Instant Pot will display “on” while it is pressurizing. When
at pressure, it will begin counting down from 4.

When the cooking time is complete, carefully turn the knob to vent using oven mitts and/or a long wooden spoon to avoid any burns from the steam.

When all of the pressure has released and the pin drops on the lid, remove the lid. Turn the pot to "keep warm" function.

Stir the butter into the noodles until it is all melted. Mix in the garlic powder and ground nutmeg.

To the pasta, add the shredded cheese and milk (add a few tablespoons of milk at a time until it reaches a nice creamy consistency).

Serve the mac and cheese topped with the crispy bacon and optional chopped green onions. Enjoy!