In the Instant Pot insert, stir to combine elbow macaroni, chicken stock, and butter

Secure lid and seal pressure release vent.

Set Instant Pot to Pressure Cook on High pressure for 6 min.

Once cook time has elapsed, carefully perform a Quick Release of the pressure.

Without draining any liquid, slowly stir in Cheddar Cheese, Colby-Jack, Parmesan cheese, and Cream Cheese.

Let stand 2 to 3 min. to thicken before seasoning with salt and pepper to taste.