Easy Instant Pot Macaroni Salad
Instant Pot Macaroni Salad is made with macaroni pasta that you cook quickly in the Instant Pot, then mixed with crunchy vegetables, cheese, and a creamy dressing to make a perfect summer salad in a flash.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 8 ounces dry macaroni
- 2 cups water
- 1/2 cup peas frozen or thawed
- 1 medium red bell pepper diced
- 1 cup celery halved and sliced
- 3/4 cup cheddar cheese cubed
- 2 large eggs
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 green onion chopped
Instructions
- Pour macaroni into the Instant Pot. Pour in the water.
- Place the trivet on top of the noodles. Set the 2 eggs on the trivet.
- Close the lid and set the valve to sealing. Press the Pressure cook or Manual button and set the cook time to 5 minutes. Allow a 5-minute natural pressure release, then release remaining pressure.
- Open the lid. Transfer the eggs to a bowl of ice water to cool. Remove the trivet.
- Drain the pasta and run it under cold water for 2-3 minutes, until cooled. Allow it to cool and drain completely.
- Transfer the pasta back into the dry inner pot.
- Peel and cube the eggs.
- Add the egg, peas, bell pepper, celery, and cheese to the pot.
- Mix the mayonnaise, vinegar, Dijon mustard, salt and pepper in a bowl until smooth and then add it to the pot. Stir to combine.
- Refrigerate the salad until well chilled before serving. Garnish with green onion.
Nutrition
Calories: 370kcalCarbohydrates: 25gProtein: 9gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 63mgSodium: 583mgPotassium: 189mgFiber: 2gSugar: 2gVitamin A: 792IUVitamin C: 23mgCalcium: 102mgIron: 1mg
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