Instant Pot Easy Macaroni Salad
Servings: 12 Servings
Ingredients
Salad
- 8 ounces elbow noodles uncooked
- 2 cups water
- 2 large eggs
- 1 cup frozen peas thawed and drained
- ¾ cup red bell pepper diced
- ½ cup celery chopped
- ⅓ cup purple onion diced
- ¾ cup sharp cheddar cheese cubed
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place macaroni noodles into the Instant Pot. Pour the water. The water should come just above the noodles (add more water if needed). Add a trivet that sets above the water line. Place the eggs onto the trivet.8 ounces elbow noodles, 2 cups water, 2 large eggs
- Close the lid, and set the valve to sealing. Use the manual (pressure cook) button to adjust the time to 5 minutes. After 5 minutes is up, turn off the Instant Pot, but allow a 5 minute natural release before opening the valve to release any remaining pressure.
- Open the lid. Immediately place the eggs into a bath of ice water, and remove the trivet from the Instant Pot. The eggs should stay in the ice bath for 5 minutes. Meanwhile, leave the macaroni noodles in the liner, but remove the liner from the Instant Pot. Set it on a heat-safe surface.
- Place several ice cubes and cold water into the liner along with the noodles. Stir the noodles to disperse the ice and cold water (this will shock the noodles and stop the cooking process).
- Pour the noodles into a colander to drain off the liquid. Make sure they are well drained. Otherwise, the macaroni salad will be watery. Use a clean towel or paper towel to dry out the inside of the liner. Then transfer the drained noodles back into the liner.
- Peel the eggs and dice into small chunks. Add the egg pieces, peas, bell pepper, celery, onions, and cheese to the noodles.1 cup frozen peas, ¾ cup red bell pepper, ½ cup celery, ⅓ cup purple onion, ¾ cup sharp cheddar cheese
- In a separate small bowl, combine the mayonnaise, vinegar, Dijon mustard, salt and pepper. Pour the dressing mixture over the noodles and vegetables. Stir to combine.1 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Transfer to the refrigerator to chill or serve immediately! This dish is best eaten cold and should not be consumed if left out at room temperature.
Notes
The calories listed are an approximation based on the ingredients and a serving size of a half a cup of pasta. Actual calories will vary.
The macaroni salad can be stored in your fridge in a sealed container for up to 3 days.
Nutrition Facts
Instant Pot Easy Macaroni Salad
Serving Size
0.5 cup
Amount per Serving
Calories
252
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
20
%
Trans Fat
0.04
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
4
g
Cholesterol
42
mg
14
%
Sodium
245
mg
10
%
Potassium
132
mg
4
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
527
IU
11
%
Vitamin C
17
mg
21
%
Calcium
68
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
