Instant Pot Instructions:

1. Turn Instant Pot to saute setting and pour in the broth. Let the broth warm up as you get out the other ingredients. 
2. Add in the diced tomatoes, Italian tomatoes and Rotel tomatoes. Dump in the pasta and the Velveeta. 
3. Cancel off the saute setting. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 0 minutes (yes zero). 
4. When time is up let pot sit for 5 minutes and then move valve back and forth from sealing to venting until no foam spurts out. Then move valve to venting and let all pressure release completely. Remove the lid.
5. Stir milk, basil and cayenne into soup. 
6. Ladle into bowls and serve. 

Crockpot Instructions:

1. Add broth, all the tomatoes, velveeta and pasta into slow cooker. 
2. Cover and cook on high for 2-3 hours, or until pasta is cooked through. (All slow cookers cook differently)
3. Stir in the milk, basil and cayenne.
4. Ladle into bowls and serve.