Instant Pot Macaroni Salad

published Jun 23, 2020
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Instant Pot Macaroni Salad

This Instant Pot pasta salad is ready in just 15 minutes. While the pasta cooks, you'll make a punchy dressing for a perfectly creamy& tangy bite.

Serves8 to 10

Prep10 minutes

Cook6 minutes

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Credit: Joe Lingeman

My life has been transformed by the realization that I can cook pasta in the Instant Pot. Meat sauces, creamy mac and cheese, and more are made faster and almost entirely hands-off, thanks to the electric pressure cooker. So it should come as absolutely no surprise that making pasta salad with help from the Instant Pot is the smartest, easiest way to make the summer cookout side.

As the pasta cooks, you’ll use a jar of pickled giardiniera to make the dressing and easily work in some veggies. The result is a tangy, crunchy, flavor-packed macaroni salad with very little prep or chopping required. Even if you swap out the giardiniera for your favorite relish or decide to work in some fresh veggies, use this base recipe for cooking the pasta and making the dressing.

Instant Pot Macaroni Salad

This Instant Pot pasta salad is ready in just 15 minutes. While the pasta cooks, you'll make a punchy dressing for a perfectly creamy& tangy bite.

Prep time 10 minutes

Cook time 6 minutes

Serves 8 to 10

Nutritional Info

Ingredients

  • 1 pound

    dried macaroni

  • 3 cups

    water

  • 1 (15-ounce) jar

    giardiniera vegetables

  • 1 1/2 cups

    mayonnaise

  • 1/2 cup

    sour cream

  • 1 bunch

    medium scallions

Instructions

  1. Place 1 pound dried macaroni and 3 cups water in an Instant Pot or electric pressure cooker. Lock the lid in place and check that the valve is set to seal. Cook on HIGH pressure for 6 minutes. Meanwhile, prepare the vegetables and dressing.

  2. Pour off 1/4 cup liquid from 1 jar giardiniera vegetables and place in a large bowl. Drain off the remaining liquid. Coarsely chop the giardiniera vegetables and thinly slice 1 bunch scallions, and add both to the bowl. Add 1 1/2 cups mayonnaise and 1/2 cup sour cream and stir to combine.

  3. When the macaroni is ready, quick release the pressure. Drain the macaroni if needed. Rinse under cool water and drain well. Add to the dressing and toss to combine. Cover and refrigerate until chilled, about 4 hours.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.