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Instant Pot Macaroni Salad
This delicious salad is made with classic ingredients and is dressed up in a light and creamy mayo-mustard dressing.
Course
Appetizer, Brunch, Salad, Side Dish, snacks
Cuisine
American
Keyword
Egg Salad, Instant Pot Macaroni Salad, macaroni, salad
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
3
Calories
1645
kcal
Author
Corrie
Ingredients
1 ½
cup
macaroni
small shells
3
eggs
unpeeled
1 ¼
teaspoon
salt
2 ½
cup
water
¾
cup
mayonnaise
2
tablespoon
yellow mustard
¼
cup
white vinegar
⅓
cup
sugar
½
cup
celery
chopped
¼
cup
onion
chopped
black pepper
to taste
Instructions
Add macaroni, eggs, ¼ teaspoon salt and water into the Instant Pot
Close the lid and cook on high pressure for 6 minutes.
When cooking time is complete, wait for a natural pressure release and open the lid.
Take out the eggs and peel them.
Separate the egg white from yolk add cut the egg whites into small pieces.
Add mayonnaise, yellow mustard, white vinegar, and sugar into a bowl and mix well.
Add macaroni, chopped celery, onion, egg whites, salt and pepper into the bowl and stir well.
Serve and enjoy :)
Video
Nutrition
Calories:
1645
kcal
|
Carbohydrates:
75
g
|
Protein:
20
g
|
Fat:
140
g
|
Saturated Fat:
24
g
|
Polyunsaturated Fat:
78
g
|
Monounsaturated Fat:
34
g
|
Trans Fat:
1
g
|
Cholesterol:
562
mg
|
Sodium:
4575
mg
|
Potassium:
450
mg
|
Fiber:
2
g
|
Sugar:
73
g
|
Vitamin A:
1071
IU
|
Vitamin C:
5
mg
|
Calcium:
158
mg
|
Iron:
3
mg