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This Instant Pot macaroni salad is super easy to prepare and cook. While the pressure cooker is cooking the pasta, you can be chopping the celery, onion, and pickles. Just let the macaroni cool, toss it with the chopped veggies and dressing mixture, and enjoy!

No pressure cooker? You can still make this salad by boiling the macaroni on the stovetop as the package directs. Drain, cool, and mix!

Plan to make the salad a few hours in advance. This gives the flavors time to develop. Once the pasta cools, just combine the ingredients in a bowl, cover, and put it in the fridge until it’s time to serve. With the sweet pickles running through it and the tangy mayonnaise dressing, it’s always a hit!

Why You’ll Love It

No draining needed. The pasta cooks in the exact amount of water, so there’s no colander to clean.

Full of flavor. Sweet pickles, tangy dressing, and crunchy vegetables make every bite satisfying.

Perfect make-ahead dish. Chilling it in advance allows the flavors to develop beautifully.

Instant Pot convenience. No risk of boil-overs, and it frees up your stovetop for other dishes.

Ingredient Notes

Elbow macaroni: Standard for macaroni salad; cooks quickly and holds the dressing well.
Celery: Adds fresh crunch — dice evenly for better texture.
Sweet pickles: Provide sweetness and tang; dill pickles can be substituted for a sharper flavor.
Red onion: Offers color and bite; soak in cold water first if you prefer a milder taste.
Pimientos: Give a pop of color and mild flavor; drain well to avoid excess moisture.
Mayonnaise: The creamy base for the dressing — use your favorite brand for best flavor.
Sweet pickle juice: Enhances the tangy-sweet balance; adjust to taste.
Cider vinegar: Adds acidity to brighten the flavors.
Dijon mustard: Gives depth and a subtle sharpness to the dressing.
Creole or Cajun seasoning: Lends mild spice; adjust for your preferred heat level.

Steps to Make It

Put the macaroni, water, and salt in the Instant Pot and cook under high pressure for a few minutes, allowing a short rest before quick-releasing the steam.
Transfer the pasta to a large bowl and let it cool completely.
While it cools, chop the celery, pickles, onion, and pimientos.
Whisk the mayonnaise, pickle juice, vinegar, mustard, seasoning, and spices together to make the dressing.
Toss the cooled pasta with the vegetables, then add the dressing and stir until coated. Cover and chill for at least 1 hour before serving.

Why the Instant Pot

With pressure build and release time, the Instant Pot can take as long as the stovetop, but it offers several advantages.

No need to drain. With precise amounts of pasta and water, there’s no colander to wash.

Convenience (set it and forget it). Set the timer, seal the lid, and walk away until it’s time to release steam—just be ready so the pasta doesn’t overcook.

No boil-overs. Avoid the foamy, messy overflows that often happen on the stovetop.

Energy efficient. Uses less energy than boiling on the stove and doesn’t heat up the kitchen—great for small spaces and hot days.

Good for limited stovetop access. Handy when burners are full or when cooking in a dorm, RV, or small kitchen.

Recipe Variations

Make it spicy. Add cayenne or extra crushed red pepper flakes to the dressing.
Swap the pickles. Use dill pickles for a tangier, less-sweet salad.
Add protein. Stir in diced ham, cooked shrimp, or chicken for a more substantial dish.

Serving Suggestions

Serve alongside grilled meats, burgers, or hot dogs at summer cookouts.
Pair with fried chicken and cornbread for a picnic-style meal.
Add sliced hard-boiled eggs for extra protein and visual appeal.

How to Store and Reheat

Refrigerate: Store in an airtight container for 3 to 4 days. Stir before serving, adding a bit more mayo or pickle juice if it seems dry.

Freeze? Not recommended, as the texture of pasta and mayonnaise changes after freezing.

Serving safely: Never leave out at room temperature for more than 2 hours — 1 hour if above 90°F. Keep chilled in a cooler or place the serving bowl in ice when outdoors. Discard any salad that has been left out too long.

Instant Pot Macaroni Salad

Creamy macaroni pasta salad with vegetables and herbs.

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With sweet pickles and loads of crunchy veggies, this macaroni salad is a crowd pleaser.

Author: Diana Rattray
Prep Time: 15 minutes
Pressure Time: 8 minutes
Cook Time: 3 minutes
Total Time: 26 minutes
Yield: 4 to 6 servings 1x
Category: Pasta Salad, Summer Food
Method: Instant Pot
Cuisine: American

Ingredients

Scale

8 ounces elbow macaroni
3/4 cup diced celery
1/3 cup chopped sweet pickles
1/4 cup finely chopped red onion
1 4-ounce jar pimientos (diced, drained)

Dressing

3/4 cup mayonnaise
2 tablespoons sweet pickle juice
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1/2 teaspoon Creole or Cajun seasoning
1/2 teaspoon onion powder
1/4 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper
Dash crushed red pepper flakes or cayenne (optional for spicy version)

Fresh chopped chives or parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Put the macaroni in the Instant Pot with 2 cups of water and 1 teaspoon of salt. Lock the lid in place, choose high pressure or manual cook, and set the timer for 3 minutes. It will take approximately 6 to 8 minutes to come to pressure. When it stops cooking, wait 2 minutes and then do a quick release.
Cool the pasta: Transfer the macaroni to a bowl and let it cool.
Add the vegetables: Add the celery, sweet pickles, onion, and pimientos, and toss to combine.
Dress the salad: Combine the dressing ingredients in a bowl and whisk to blend. Add the dressing to the salad ingredients and stir until well combined. Transfer the salad to the fridge and let it chill for at least 1 hour to develop the flavors.
Serve: Transfer the macaroni salad to a serving bowl. Enjoy!