Instant Pot Macaroni Salad

For a hassle-free way to make creamy and delicious macaroni salad, look no further than Instant Pot Macaroni Salad. Your pressure cooker delivers perfectly cooked and tender noodles in just minutes without any guesswork or babysitting the stove. This recipe yields a creamy and flavorful salad that's perfect for any occasion and will leave your taste buds wanting more.

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword pasta

Prep Time 10

Cook Time 3

Time to Pressure (Approx) 10

Total Time 23

Servings

Calories 297kcal

Author Wendy Polisi

Equipment

Instant Pot

Ingredients

8 ounces elbow macaroni
⅔ cup mayonnaise or veganaise
2 tablespoons apple cider vinegar
2 tablespoons pickle relish
1 tablespoon yellow mustard
1 teaspoon sugar
1 teaspoon hot sauce
Salt and black pepper
1 cup grated carrots
1 cup grape tomatoes halved
½ cup diced celery
4 ounces grated cheddar cheese

Instructions

Pour 2 cups of water into your Instant Pot and add the macaroni noodles. Salt well.
Close the lid, and make sure it is set to sealing. Set your Instant Pot to HIGH Manual Pressure for 3 minutes.
When the time is up, do a quick release. Carefully remove the lid.
Drain the pasta and rinse well with cold water. Return the pasta to the pot.
While the pasta is cooking, whisk together the mayonnaise, apple cider vinegar, pickle relish, mustard, sugar, hot sauce, salt and pepper.
Stir in the carrots, tomatoes, celery, and cheese. Stir in half of the pasta salad dressing into the pasta and veggies.
Refrigerate the pasta salad and remaining dressing for at least an hour. Just before serving, toss the pasta with the remaining dressing.

Nutrition