Instant Pot® Spicy Macaroni Salad
Description
This spicy macaroni salad recipe adds a kick to the favorite side dish, and is prepared in an Instant Pot® for quickness and ease.
Ingredients
•
1/2 (8 ounce) package elbow macaroni
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1 1/2 cups water
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1 large egg
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1/3 cup diced red bell pepper
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1/3 cup cubed pepper Jack cheese
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1/4 cup diced jalapeno pepper, or to taste
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1/4 cup sliced celery
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2 tablespoons diced onion
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1/2 cup mayonnaise
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1/2 tablespoon apple cider vinegar
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2 teaspoons chile-garlic sauce (such as Sriracha®)
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1/2 teaspoon salt
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1/4 teaspoon garlic powder
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1/8 teaspoon cayenne pepper
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freshly ground black pepper to taste
Directions
1
Place macaroni into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and pour in water. Add a trivet on top of that, so that it sits above the the water, and place the egg on it. Close and lock the lid; turn the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove the egg and place into a bowl of ice water for 5 minutes; remove the trivet.
3
Leave the macaroni in the liner, but remove it from the Instant Pot® to avoid additional residual cooking. Add several ice cubes and cold water to the liner, stirring macaroni, which will stop the cooking process.
4
Pour macaroni into a colander; drain very well to avoid a watery macaroni salad. Dry out the inside of the liner and return the macaroni to the liner.
5
Peel the egg and dice. Add egg, red bell pepper, pepper Jack cheese, jalapeno, celery, and onion to the pot and stir.
6
Whisk mayonnaise, vinegar, Sriracha, salt, garlic powder, cayenne, and black pepper together in a small bowl. Add dressing to the macaroni mixture, stir until well incorporated. Transfer the salad to a bowl and refrigerate for at least 1 hour, allowing time for the flavors to meld.