Set Instant Pot on high pressure for 6 minutes. (if using rice pasta, change time to 4 minutes)
Release pressure after timer goes off. Pull out the carrots and set aside. (there may be water at the bottom, that’s okay!)
Stir in shredded cheese 1 cup at a time and mix. Meanwhile add the carrots, milk, butter to the Magic Bullet (or blender) and blend until creamy. (add milk if it’s dry and not blending into a velvet cream mixture). Add mixture to the Instant Pot and stir. Add Campbells Cheese to the Instant Pot and stir. (add more for extra creaminess).
Add half the Parmesan cheese, sriracha sauce and stir. (add more sriracha as desired – this is the most I add if keeps are eating it)
Use the other half of the Parmesan cheese as the topping. Serve with Siracha hot sauce on the side if desired!