Add macaroni noodles, water, salt, garlic powder, paprika, and pepper to the bowl of your Instant Pot. Cover with lid then lock, seal, and pressure cook on high for 4 minutes.

Once done cooking, quick release the instant pot then remove the lid. Change the cook setting to normal sauté then stir in the coconut cream, butter, and shredded cheese. Let the mixture cook, stirring often, until the cheese is completely melted and creamy.

If the cheese sauce isn’t thick enough, continue sautéing and bring the mixture to a simmer then cook until sauce thickens, stirring often.