![]() Follow the cooking instructions on the packaging. Of course! Instead of making the pasta in an Instant Pot, make it on the stove instead. Questions About the Recipe Can I make this recipe without an Instant Pot? Add a protein: Try adding small bay shrimp or grilled chicken to bulk this salad up.International: Add olives and mozzarella, or add in some black beans and corn for a Mexican pasta salad.Italian dressing or Caesar dressing are good store-bought alternatives to making your own. Change the dressing: Most dressings work in this recipe, so experiment and see what you enjoy.Spice it up: Add red pepper flakes to the pasta or add some chopped jalapeno pepper or spicy pepperoni.The salad is ready to be consumed now, but it’s best to refrigerate the salad until well chilled before serving. Taste it to make sure the seasoning suits you. Add the mayonnaise, vinegar, Dijon mustard, salt and pepper to the pot. Peel and cube the eggs, then add the egg, peas, bell pepper, celery, and cheese to the inner pot. Transfer the pasta back into the dry inner pot. If your inner pot is still wet, dry it out with a paper towel. This will keep the pasta from continuing to cook, which will make it soggy and overcooked. Remove the trivet and set it aside.ĭrain the pasta and run it under cold water for 2-3 minutes, until cooled. ![]() Transfer the eggs to a bowl of ice water to cool. Once the time is up, allow a 5-minute natural pressure release, then release the remaining pressure. It will take about 5 minutes to come up to pressure. Press the Pressure cook or Manual button and set the cook time to 5 minutes. Use this ingenious cooking method to cook the potatoes and eggs to make Instant Pot potato salad.Ĭlose the lid and set the valve to sealing. They will cook at the same time as the pasta, so you can save a step. It will take 2 cups, but if there is still some dry pasta above the water, add a little more so it’s covered. Pour macaroni into the Instant Pot and then add the water. Green onion: Green onion adds a nice bright garnish to the salad and makes it fresh and aromatic if you cut them onto the top of the salad right before it’s served.Creamy dressing: Mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper make up the dressing for this salad.It can be yellow or white – or both for more color. Cheddar Cheese: Use any cheddar from mild to vintage that you like to eat.Eggs: You can cook the eggs at the same time as the pasta in the Instant Pot, saving even more time.Celery: Add a little crunch with fresh celery.It adds a beautiful color to the salad and a bright taste. Bell Pepper: Any color of bell pepper works.Be sure to use fresh peas or uncooked frozen peas. Peas: Fresh peas give a nice texture and fresh flavor to the salad.Macaroni Pasta: feel free to use another type of pasta, but macaroni shapes is the classic pasta to use in this recipe.Make a larger batch to take to a picnic or BBQ, and it’s a win win. The Instant Pot cooks the pasta in record time, so you can have a delicious macaroni salad in less than 20 minutes. This recipe is made even easier by cooking the pasta in an Instant Pot. It’s the salad you find on just about every table during the summer because everyone loves the contrast of fresh veggies, pasta, and creamy dressing. Macaroni salad is a fantastic side dish that is easy to make and incredibly delicious. » You might also like this Easy Instant Pot Potato Salad, Instant Pot Flank Steak, and Instant Pot Chicken Salad. Instant Pot Macaroni Salad is made with macaroni pasta that you cook quickly in the Instant Pot, then mixed with crunchy vegetables, cheese, and a creamy dressing to make a perfect summer salad in a flash.
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