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.