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How to Make Instant Pot® Spicy Macaroni Salad - A Step-by-Step Guide

This Instant Pot® Spicy Macaroni Salad recipe is a delicious twist on the classic pasta salad. Packed with bold flavors and a kick of heat, this dish is perfect for those who love a little spice in their life. Using the Instant Pot® to cook the macaroni makes this recipe a breeze to prepare, and the end result is a creamy and flavorful salad that is sure to be a hit at any gathering.

The combination of ingredients in this Spicy Macaroni Salad is what sets it apart from traditional mac...

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Ingredients

  • ½ (8 ounce) package elbow macaroni
  • 1 ½ cups water
  • 1 large egg
  • ⅓ cup diced red bell pepper
  • ⅓ cup cubed pepper Jack cheese
  • ¼ cup diced jalapeno pepper, or to taste
  • ¼ cup sliced celery
  • 2 tablespoons diced onion
  • ½ cup mayonnaise
  • ½ tablespoon apple cider vinegar
  • 2 teaspoons chile-garlic sauce (such as Sriracha®)
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • freshly ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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.
  • 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.
  • 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.
  • Peel the egg and dice. Add egg, red bell pepper, pepper Jack cheese, jalapeno, celery, and onion to the pot and stir.
  • 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.

    • Nutrition

    374 cal.

    • Total Fat: 27g
    • Saturated Fat: 6g
    • Cholesterol: 69mg
    • Sodium: 656mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 8g
    • Vitamin C: 19mg
    • Calcium: 83mg
    • Iron: 2mg
    • Potassium: 156mg

    Categories

    Appetizer recipes
    Side recipes
    Salad recipes
    Pasta recipes
    Instant pot recipes