Skip to Content

Instant Pot Macaroni Salad

This post contains affiliate links.  Please read my disclosure policy.

Instant Pot Macaroni salad made with chopped red onion, red pepper, and cubed sharp cheddar cheese.

Dressing this macaroni salad is a Greek yogurt blend with sweet pickle relish, vinegar, and Dijon mustard. Perfect for gatherings and tastes delicious whether warm or cold.

Instant Pot Pasta

Pressure cooking pasta can be intimidating for those not too familiar with their pressure cooker.

Macaroni Salad in a green serving bowl with two small bowls filled with macaroni salad.

It’s really quite simple:

For every 4 ounces of pasta, add 1 1/2 cups of water.

To determine the pressure cooking time for making pasta in the Instant Pot, simply divide the time on the box in half and then subtract 1 extra minute.

Releasing pressure from the Instant Pot can be intimidating as well, but doing it slowly and intermittently can reduce splatter and spurts. If it begins to bubble, stop releasing pressure, wait a few seconds, and begin again.

A forkful of macaroni salad with red onion, cheddar cheese, and celery pieces.

Pressure Cooking Eggs

My favorite way to boil eggs is to pressure cook them. After they are done cooking and they have been given an ice bath, they peel so wonderfully and easy.

When making macaroni salad I add the eggs into the pot with the pasta and cook them at the same time. It saves time and it definitely keeps the heat out of the kitchen!

Instant Pot Macaroni Salad ingredients consisting of eggs, cheese, red pepper, pasta, red onion, and celery.

Macaroni Salad Dressing

Macaroni salad traditionally is made with mayonnaise but I like to add Greek yogurt to mine and reduce the mayonnaise just a bit. There’s not argument that Greek yogurt is healthier than mayonnaise but hey, I’m not a nutritionist!

Adding sweet pickle relish gives this macaroni salad a nice texture and sweet and tangy flavors.

I add salt and pepper, white vinegar, granulated sugar, Dijon mustard, and paprika.

Side view of macaroni salad ingredients with dressing.

Instant Pot Macaroni Salad

I prefer to make my macaroni salad in the Instant Pot because I cook the pasta and the eggs at the same time. Some may make it this way on the stove top but I enjoy not having all the extra heat in the kitchen!

Making Instant Pot Macaroni Salad is almost much quicker and a lot less hot than making it on the stovetop!

RELATED: Southern Potato Salad

Top view of macaroni salad in one large bowl and two small bowls sitting on white fabric.

Stove Top Macaroni Salad

The recipe also includes directions to make this salad on the stove top.

To make this salad on the stovetop, cook the pasta according to the box directions.

Boil water for the eggs and cook them for 8-10 minutes depending on preference. Once the eggs are done, place them in an ice bath before peeling.

The remainder of the directions stay the same.

Either way you make this, chilling this pasta salad for at least 2 hours is best. It helps marry the flavors but it is still tasty warm!

YOU MAY ALSO LIKE: Lemon Chicken Zucchini Pasta Skillet

Yield: 8 servings

Macaroni Salad (Instant Pot & Stove Top)

Macaroni Salad (Instant Pot & Stove Top)

Macaroni salad made with chopped red onion, red pepper, and cubed sharp cheddar cheese. Dressing this macaroni salad is a Greek yogurt blend with sweet pickle relish, vinegar, and Dijon mustard. Perfect for gatherings and tastes delicious whether warm or cold.

Prep Time 10 minutes
Cook Time 4 minutes
Chilling Time 2 hours
Total Time 2 hours 14 minutes

Ingredients

  • 16 oz macaroni pasta
  • 1 1/2 cup sharp cheddar cheese, cubed
  • 3 eggs
  • 1/2 cup diced celery
  • 1/2 cup diced red onion
  • 1/2 cup diced sweet red pepper

Dressing

  • 1 1/2 cup light mayonnaise
  • 8 oz plain greek yogurt
  • 1/2 cup sweet pickle relish 
  • 1 tbsp white vinegar
  • 1 tbsp granulated sugar
  • 1/2 tbsp Dijon mustard
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 6 cups water

Instructions

INSTANT POT DIRECTIONS

  1. Add the uncooked macaroni pasta to the Instant Pot.
  2. Pour the 6 cups of water onto the pasta.
  3. Gently place the 3 uncooked eggs on top of the pasta.
  4. Close the lid and set the Instant Pot to MANUAL/PRESSURE COOK for 4 minutes.
  5. In the meantime, combine the light mayonnaise, greek yogurt, sweet pickle relish, vinegar, Dijon mustard, sugar, salt, pepper, and paprika together in a bowl. Set aside.
  6. Dice the celery stalks, sweet red pepper, and red onion. Set aside.
  7. Cube the sharp cheddar cheese.
  8. After the 4 minutes of pressure cooking time, carefully and intermittently release the pressure from inside the pot. If it begins to foam, stop releasing pressure, and then begin again slowly.
  9. Place the boiled eggs into ice water.
  10. Drain and rinse the macaroni pasta to cool it.
  11. Add the diced vegetables to the macaroni and stir.
  12. Pour in the dressing and combine well.
  13. Peel the eggs and chop into small pieces.
  14. Toss the macaroni salad with the chopped eggs.
  15. Refrigerate for at least 2 hours before serving.


STOVE TOP DIRECTIONS

  1. Boil the macaroni pasta according to directions.
  2. Boil the eggs for 10 minutes.
  3. In the meantime, combine the light mayonnaise, Greek yogurt, sweet pickle relish, vinegar, Dijon mustard, sugar, salt, pepper, and paprika together in a bowl. Set aside.
  4. Once the eggs are done, place them in an ice bath.
  5. Drain and pasta and rinse to cool.
  6. Dice the celery stalks, sweet red pepper, and red onion. Set aside.
  7. Cube the sharp cheddar cheese.
  8. Add the diced vegetables to the macaroni and stir.
  9. Pour in the dressing and combine well.
  10. Peel the eggs and chop into small pieces.
  11. Toss the macaroni salad with the chopped eggs.
  12. Refrigerate for at least 2 hours before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 453Total Fat: 27gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 120mgSodium: 1140mgCarbohydrates: 33gFiber: 2gSugar: 10gProtein: 20g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Previous
Blueberry Lemon Bars
Next
Instant Pot Macaroni and Cheese (Chick fil A)
Skip to Recipe