Instant Pot Macaroni Salad
Cooking the macaroni in the Instant Pot makes this salad a breeze to throw together!
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!
What You’ll Like About This Recipe
Instant Pot convenience. Cooking pasta in the Instant Pot means no stirring, no waiting for water to boil, and no boil-overs. The macaroni cooks evenly and reliably every time. It’s especially helpful when you need to multitask or prep other ingredients.
Classic flavor with a balanced dressing. The creamy dressing has just the right combination of mayo, mustard, cider vinegar, and sweet pickle juice. It’s tangy without being sharp and rich without being heavy. The hint of Creole seasoning adds gentle complexity without making the dish spicy.
Crunchy texture from fresh vegetables. Celery, red onion, and chopped sweet pickles add bright flavor and crisp texture. The contrast between tender pasta and crunchy vegetables makes every bite more interesting and satisfying.
Customizable heat and sweetness. You control everything—from how sweet the dressing is to how spicy you want it. A pinch of cayenne or crushed red pepper flakes transforms this into a Southern-style spicy macaroni salad, while extra pickle juice pushes it toward sweeter, deli-style versions.
Perfect make-ahead dish. Macaroni salad benefits from a rest in the refrigerator. The pasta absorbs the dressing slightly, and the flavors meld. It’s an ideal dish to prepare hours ahead—or even the night before—when feeding a crowd or planning meals for the week.
Ingredient Notes
- Elbow macaroni – The traditional pasta shape for macaroni salad because it traps dressing inside its curve. Shells or ditalini will also work, though Instant Pot timing may vary slightly.
- Celery – Adds refreshing crunch and moisture. Dice it small for even distribution and a consistent bite throughout the salad.
- Sweet pickles – Bring sweetness, tang, and texture. Chopped pickles provide better balance than relish, but relish can be used in a pinch.
- Red onion – Adds gentle heat and vibrant color. If you prefer a milder onion flavor, soak the chopped onion in cold water briefly before adding it.
- Pimientos – Mild, sweet, and colorful, these diced peppers are an easy way to give the salad a classic Southern touch.
- Mayonnaise – The creamy base that binds the salad. Full-fat mayo provides the best flavor and texture, especially after chilling.
- Sweet pickle juice – A secret-weapon ingredient that brightens the dressing, adds gentle sweetness, and helps tie all the flavors together without diluting the creaminess.
- Cider vinegar – Balances richness and adds brightness. White wine vinegar offers a softer alternative.
- Dijon mustard – Helps the dressing emulsify and adds savory depth. Yellow mustard gives a more traditional deli flavor.
- Creole or Cajun seasoning – Provides subtle spice and savory complexity. Adjust depending on desired flavor intensity.
- Onion powder, salt, pepper – Essential seasonings that round out the dressing. Taste after chilling and adjust as needed.
How to Make It
- Add the dry macaroni to the Instant Pot with just enough water to cover. This concentrated cooking method prevents excess water and produces evenly cooked pasta.
- Once the pressure cycle finishes, release the steam carefully and transfer the hot pasta to a bowl to cool. Cooling stops further cooking and helps the dressing cling better.
- Stir in the prepared celery, pickles, onion, and pimientos once the pasta is warm—not hot—so the vegetables keep their crisp bite.
- Whisk together the dressing ingredients until smooth and creamy, tasting as you go to adjust sweetness, acidity, or heat.
- Fold the dressing gently into the pasta mixture, ensuring every piece is coated. Chill to allow flavors to meld and the pasta to absorb some of the dressing.
Pro Tips
- Cool the pasta completely to avoid a gummy texture and to help the dressing adhere evenly.
- If the salad thickens after chilling, stir in a spoonful of mayo or pickle juice to restore creaminess.
- Cut vegetables small so each bite includes a mix of textures and flavors.
- Chill for at least one hour before serving; the flavor dramatically improves as it rests.
- Add a pinch of sugar if your pickle juice is very tart or if the salad needs balance.
Recipe Variations
- Make it spicy. – Add cayenne, crushed red pepper flakes, extra Creole seasoning, or minced jalapeño for a warm, peppery kick that pairs well with grilled meats.
- Use dill pickles instead of sweet. – Swap sweet pickles and juice for dill versions to create a tangier, more savory macaroni salad with a deli-style profile.
- Add protein. – Stir in diced ham, cooked shrimp, chopped hard-boiled eggs, or shredded chicken to turn this into a substantial main-dish salad.
- Make it lighter. – Replace part of the mayo with Greek yogurt or use light mayonnaise for a slightly leaner but still creamy salad.
- Add extra vegetables. – Toss in peas, diced bell peppers, shredded carrots, or chopped cucumber for a colorful, crisp variation.
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
Refrigerate: Store in an airtight container for up to 3 days. Stir before serving, as the pasta absorbs dressing as it chills.
Freeze: Freezing is not recommended because mayo-based dressings tend to separate once thawed.
Refresh: Add a small spoonful of mayo or extra pickle juice to loosen the texture and revive the flavors before serving leftovers.
Frequently Asked Questions
Instant Pot Macaroni Salad
Ingredients
- 8 ounces elbow macaroni
- 3/4 cup celery, diced
- 1/3 cup sweet pickles, chopped
- 1/4 cup red onion, finely chopped
- 4 ounces pimientos, diced, drained
For the 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
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!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
