Instant Pot Pasta Salad

By kristentirrell

Ingredients

• 1 box (16oz) of Elbow Macaroni
• 1 bunch of scallions, chopped
• 6oz can of black, pitted olives, drained and chopped
• 16oz jar of Bread & Butter pickles, chopped
• 10oz bag of shredded carrots (you can find this in the produce section of your supermarket)
• 1.5 cups of mayonnaise (I used light but some would call that unorthodox)
• 1/2 cup of sour cream
• 1/2 cup of whole milk
• 2 tbsp of white vinegar
• A generous splash of the pickle juice from the Bread & Butter pickles
• A few pinches of ground black pepper
• A few dashes of Worcestershire Sauce
• 12 oz bottle of Miracle Whip
• 8oz block of Colby Jack cheese, diced (optional)
• 1/2 lb of ham, sliced thick from the deli and diced (optional)

Details

Adapted from pressureluckcooking.com

Preparation

Step 1

Add the full box of Macaroni to the Instant Pot and use enough water to cover the noodles (about 3.5 cups).

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release, drain the noodles and rinse with cold water

As the noodles are cooking, in a large mixing bowl, prepare the base mixture by adding the scallions, black olives, pickles, carrots, mayo, sour cream, black pepper, milk, vinegar, pickle juice and Worcestershire sauce. Mix together well and then add the drained and cooled noodles to the base mixture and mix together well.

Put the tossed macaroni in the fridge for 3-4 hours so it really sets (Do this for best results so it’s probably best to either make this in the morning for an afternoon/evening meal or before bed and let it sit in the fridge overnight)

Take the macaroni out of the fridge and, if you wish to REALLY make it over the top, add the cheese and ham

Finally, add that Miracle Whip to really send it home and give it that super creamy texture and taste (or sub in another 1 cup of mayo, 1/2 cup of sour cream and 1 tbsp of white sugar if you are anti Miracle Whip)