To make the pretzel “breadcrumb” topping, crush the gluten-free pretzels in a large zipped bag with a rolling pin. Stir in the talian seasoning.
Put 1 Tablespoon butter in your Instant Pot and select “Saute.” Once the butter is melted, add the pretzel mixture and stir occasionally while you’re pulling out the remaining ingredients – about 3-5 minutes.
Remove the pretzels from the instant pot, cover, and set aside. Rinse out and dry off your instant pot.
Pour the water, macaroni noodles, salt, pepper, and butter in the instant pot. Secure the lid of your instant pot and select “manual” for 4 minutes. When the instant pot beeps done, do quick-release.
Open the lid when the pressure is released and immediately stir in the cheese and milk. It will melt quickly.
Serve your gluten-free instant pot mac and cheese with the pretzel crumb topping sprinkled on top.