Spiced Macaroni and Cheese

Set the Instant Pot to saute mode and pour in olive oil.

When the oil is hot, add the onion and cook for 3 minutes.

Mix in the ginger paste and garlic paste, cooking for another minute.

Stir in the bell peppers, red chili powder, garam masala, kasuri methi, oregano, and salt. Cook for an additional minute.

Pour in 3 cups of water and mix everything thoroughly.

Add the pasta, tomato puree, and tomato ketchup, spreading the puree over the pasta.

Avoid stirring after adding the pasta. Gently press the dry pasta so it is submerged in the liquid.

Secure the lid on the Instant Pot, set it to pressure cook, and cook for 4 minutes.

Quickly release the pressure and remove the lid.

Switch the Instant Pot to saute mode on low.

Add milk, sour cream, cheddar cheese, and gouda cheese.

Stir continuously until the cheese melts and blends completely, about 2-3 minutes.

Turn off saute mode and promptly remove the inner pot from the Instant Pot to prevent further cooking of the pasta.

Garnish with cilantro and serve while warm.