Easy Spicy Macaroni Salad Made in the Instant Pot®

Ingredients 0/12

Step 1

Put the macaroni in the bottom of your Instant Pot and adding enough water to cover it. Place the trivet on top of the macaroni, then carefully set the egg on the trivet. Lock the lid in place and set the valve to sealing. Cook on high pressure for 5 minutes, which will take about 10 to 15 minutes for the pressure to build up. Once the cooking time is up, release the pressure quickly following your Instant Pot’s instructions.

Step 2

Take the egg out and pop it into a bowl of ice water to cool for about 5 minutes. Meanwhile, remove the trivet and keep the macaroni in the pot liner, but take it out of the Instant Pot to stop it from cooking further. Add some ice cubes and cold water to the macaroni and stir gently to cool it down completely.

Step 3

Drain the macaroni well in a colander so your salad won’t be watery. Wipe out the liner and put the macaroni back in. Peel and dice the egg, then toss it into the pot with the red bell pepper, pepper jack cheese, jalapeño, celery, and onion.

Step 4

In a small bowl, mix together the mayonnaise, vinegar, Sriracha, salt, garlic powder, cayenne, and black pepper until smooth. Pour the dressing over the macaroni mixture and stir everything together until well coated. Transfer the salad to a bowl and chill it in the fridge for at least an hour to let the flavors come together.