Instant Pot® Zesty Macaroni Salad Recipe

Ingredients

• ½ (8 ounce) package elbow macaroni
• 1 ½ cups water
• 1 large egg
• ¼ cup diced jalapeno pepper, or to taste
• ¼ cup sliced celery
• 2 tablespoons diced onion
• ½ cup mayonnaise
• ½ tablespoon apple cider vinegar
• 2 teaspoons chile-garlic sauce (such as Sriracha®)
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• freshly ground black pepper to taste

Step 1

Put the macaroni in the bottom of your Instant Pot and adding enough water to cover it. Place the trivet on top of the macaroni, then carefully set an egg on the trivet. Close the lid, make sure the valve is set to sealing, and cook on high pressure for 5 minutes. It might take about 10 to 15 minutes for the pressure to build up.

Step 2

Once the cooking time is up, do a quick release to let out the steam—just be careful with the hot steam! Open the lid, take out the egg, and drop it into a bowl of ice water to cool for about 5 minutes. Meanwhile, remove the trivet from the pot.

Step 3

Leave the macaroni in the pot but take the inner pot out of the Instant Pot base to stop it from cooking further. Toss in a few ice cubes and some cold water, stirring the pasta to cool it down quickly. Then drain the macaroni really well in a colander so your salad doesn’t end up watery. Dry out the inside of the pot and put the macaroni back in.

Step 4

Peel the cooled egg and chop it up. Add the egg, diced red bell pepper, pepper Jack cheese, jalapeño, celery, and onion to the macaroni and give everything a good stir.

Step 5

In a small bowl, whisk together mayonnaise, vinegar, Sriracha, salt, garlic powder, cayenne, and black pepper until smooth. Pour this dressing over the macaroni mixture and stir until everything is coated.

Step 6

Transfer the salad to a serving bowl and pop it in the fridge for at least an hour. This gives the flavors time to blend and makes the salad taste even better.