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Into a 6-quart instant pot multi-cooker, add 4 cups water, macaroni pasta, salt, mustard, paprika, and garlic powder. Stir to combine.
Add butter. Cover with the lid* and set the pressure cooker on manual high pressure for 4 minutes.
After the cooking cycle is complete, follow the manufacturers guide for a quick release and wait until all of the pressure is released.** Turn off the instant pot.
Stir in the evaporated milk right away.
Add the cheese one cup at a time, stirring with each addition. Once the cheese is completely melted, season to taste and serve right away garnished with freshly cracked black pepper if desired. If a looser cheese sauce is preferred, stir in some hot water.***