Instant Pot Amish Macaroni Salad

5 from 38 votes

Instant Pot Amish Macaroni Salad

Instant Pot Amish macaroni salad with a sweet and tangy dressing made from Miracle Whip, mustard, vinegar, and sugar. Pasta and eggs pressure cook together.

Prep Time15

Cook Time4

Total Time19

Course: Side Dish

Cuisine: American

Keyword: amish, amish macaroni salad, amish salad, instant pot amish macaroni salad, macaroni salad, old fashioned recipe, pasta salad, picnics, potluck macaroni salad, potlucks, pressure cooker macaroni salad, sweet macaroni salad

Servings: servings

Calories: 372kcal

Author: Dana

Equipment

Instant Pot

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