Add 1 pound elbow macaroni to the pot. Then add 4 cups of water and 4 tablespoons butter. Lock the lid and cook for 4 minutes at high pressure.
Meanwhile - beat 2 eggs together with 1 tablespoon seasoned salt and 1 teaspoon black pepper. Whisk in 1 large can of evaporated milk into egg mixture.
Once cook time is complete - quick-release pressure. Be aware that some of the starchy bubbles may try to come our the the vent, so you will need to do this gradually. Keep a towel handy. Then mix the pasta well. It may appear to be stuck to the bottom, but it should be just fine.
Switch to sauté setting - add egg/milk mixture and stir very well. Continue stirring until it comes back up to a boil.
Add cheese and continue mixing until fully melted.