Instant Pot Amish macaroni salad is sweeter than classic macaroni salad, with a tangy-sweet dressing instead of straight mayo. The Instant Pot cooks the pasta and eggs at the same time, so the whole thing comes together fast.
For a classic version, try my Instant Pot Macaroni Salad.
What Is the Difference Between Amish Macaroni Salad and Regular?
It is the sweet and tangy flavors. Amish macaroni salad uses Miracle Whip or mayonnaise with sugar, mustard, and vinegar for a sweeter dressing. Classic macaroni salad is more savory and mayo-forward. Both have a lot of the same core ingredients like celery, onion, and hard-boiled eggs.
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Why Is not My Macaroni Salad Creamy?
The pasta temperature makes the difference. If the dressing is added to warm pasta, the pasta absorbs the liquid and the salad turns dry. Rinse the pasta after cooking to wash off excess starch. Let it cool completely before mixing in the dressing.
Can I Make Macaroni Salad Ahead of Time?
Yes. It is better made ahead. Chill for at least one hour, but overnight deepens the flavors. If you cannot wait overnight, give it at least an hour in the fridge so the dressing can chill and the flavors can come together.
How Long Does Macaroni Salad Stay Good?
Up to three days stored in an airtight container in the refrigerator.
When making a macaroni salad, rinse the pasta after it's done cooking to wash off excess starch so that the macaroni doesn't clump into large pieces.
Allow the macaroni pasta to cool down before mixing the other ingredients to make this Instant Pot Amish Macaroni Salad.
📖 Recipe
Instant Pot Amish Macaroni Salad
Equipment
Ingredients
- 2 cups macaroni elbow pasta - I use #35, uncooked
- 3 large eggs
- 2 cups Miracle Whip or mayonnaise
- 3 tablespoon yellow mustard
- ¾ cup granulated sugar
- 2 ½ teaspoon white vinegar
- ¼ teaspoon salt
- ½ teaspoon celery seed
- 1 small onion - chopped
- 3 ribs celery - diced
- 1 red bell pepper - diced
- 3 tablespoon pickle relish
Instructions
- Pour the 2 cups of elbow macaroni into the inner liner of the Instant Pot.
- Pour in two cups of water.
- Place 3 uncooked eggs carefully on top of the pasta.
- Pressure cook on HIGH PRESSURE using the Manual/Pressure Cook setting for 4 minutes.
- Once the four minutes are up, perform a quick release carefully away from the face. Do this in small increments so that water doesn't spurt out of the valve. *
- Remove the eggs and place them in an ice bath to cool for 10 minutes.
- Rinse the pasta to prevent it from sticking together and allow it to cool before mixing in the other ingredients.
- In a large bowl, stir together the Miracle Whip (or mayonnaise), sweet pickle relish, yellow mustard, vinegar, and granulated sugar.
- Sprinkle in the salt, and the celery seed. Stir to combine.
- Dice the onion, celery, and red bell pepper into small pieces.
- Take the eggs out of the ice bath and peel the eggs and chop them into small pieces.
- Combine together the pasta with the veggies and eggs in a large bowl.
- Pour the salad dressing mixture over the ingredients and stir until well combined.
- Cover and chill in the refrigerator for at least one hour before serving. For best results, chill overnight for maximum flavor.
- Store in the refrigerator for up to 3 days.
Notes
- Rinse the pasta after cooking and let it cool completely before adding the dressing. Warm pasta absorbs the dressing and the salad turns dry.
- Chill at least 1 hour before serving. Overnight is better.
- Store in the refrigerator for up to 3 days.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
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Hi! This sounds and looks yummy! I'm going to use chopped celery just because my family likes the flavor and crunch. But I have lots of small shells and O macaroni in my pantry to use up. Would the measurement for these smaller noodles be the same or more? I have a tendency to make too many noodles. Thanks!
I use the small macaroni elbow noodles for my pasta salads and I use the 2 cups. 🙂
@Lona, I used several noodle shapes. As for the sauce, I never measure anymore, simply go buy taste.
And we add salt and pepper.
This recipe has the same sauce that my grandmother made 60 years ago.
It was good then, and still good now.
We cook the pasta and put together the sauce on day one, and chill. Day two all the ingredients get merged into one pot. Then back in the refrigerator for another night. On Day 3 we serve.
We add chop celery, radish, sometimes gherkin pickles, tomatoes, plus any other veggie that needs to be used up.