Tired of the same old, slightly sweet macaroni salad? Well, kick it up a notch by adding some spicy flavor. Your egg actually cooks along with the macaroni in the Instant Pot®.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
374 Calories
Recipe Instructions
Step 1
Place macaroni into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and pour in water. Add a trivet on top of that, so that it sits above the the water, and place the egg on it. Close and lock the lid; turn the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove the egg and place into a bowl of ice water for 5 minutes; remove the trivet.
Step 3
Leave the macaroni in the liner, but remove it from the Instant Pot® to avoid additional residual cooking. Add several ice cubes and cold water to the liner, stirring macaroni, which will stop the cooking process.
Step 4
Pour macaroni into a colander; drain very well to avoid a watery macaroni salad. Dry out the inside of the liner and return the macaroni to the liner.
Step 5
Peel the egg and dice. Add egg, red bell pepper, pepper Jack cheese, jalapeno, celery, and onion to the pot and stir.
Step 6
Whisk mayonnaise, vinegar, Sriracha, salt, garlic powder, cayenne, and black pepper together in a small bowl. Add dressing to the macaroni mixture, stir until well incorporated. Transfer the salad to a bowl and refrigerate for at least 1 hour, allowing time for the flavors to meld.
Ingredients
½ teaspoon salt
1 ½ cups water
1 large egg
½ cup mayonnaise
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper
2 tablespoons diced onion
½ (8 ounce) package elbow macaroni
freshly ground black pepper to taste
⅓ cup diced red bell pepper
¼ cup sliced celery
2 teaspoons chile-garlic sauce (such as Sriracha®)
