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Place pasta, water, butter, salt, and ground mustard into the bowl of the Instant Pot and stir to combine. Secure the lid and make sure that the valve is set to “sealing.”
Cook on high pressure for 4 minutes using the manual function. Quick-release when finished, being really careful not to let the steam hit your face.
Stir in the milk then add cheese and broccoli, stirring until the cheese is melted. Place the lid back on the Instant Pot and let the macaroni sit for 5 to 6 minutes, until the sauce has thickened and the broccoli is tender.
Season with pepper and any additional seasonings as needed. Serve and enjoy!