Instant Pot Macaroni Salad
This macaroni salad has a delicious surprise in every bite! Serve as a side dish for any meal or as an appetizer at your next get-together.
Servings: 12
Calories: 466kcal
Ingredients
for the Pasta
- 1 lb elbow pasta or approximately 4 ½ cups
- 4 cups water
- 1 tsp kosher salt
for the Dressing
- 1 ½ cups mayonnaise
- ½ cup sour cream
- 2 tsps pickle juice from bread & butter pickle jar
- 2 tsps yellow mustard
for the Salad
- 1 cup shredded lettuce chopped
- 1 cup peas or one small 8.5 oz can
- 1 can Spam diced
- ½ cup bread & butter pickles chopped
- 1 cup green olives
Instructions
- Dice the Spam and chop the pickles and lettuce.
- Add the elbow macaroni, water, and salt to the Instant Pot. Set the Instant Pot to Manual High Pressure for 0 minutes. As soon as the Instant Pot comes to pressure and the pin pops up, do a quick pressure release. If you want to learn how to avoid a big mess when doing a pressure release on pasta, make sure to check out my flip-the-trivet mess-free pasta method.
- Once the pressure has been released, open the pot, and carefully mix the pasta around to release the steam and let it to sit for a couple of minutes to allow any excess water to evaporate and absorb into the pasta.
- Mix in the ingredients for the dressing - mayonnaise, mustard, sour cream, and pickle juice. Ensure that the pasta is evenly coated.
- Add the Spam, pickles, lettuce, peas, and olives to the pasta and mix everything together very well.
- Cover and allow to chill in the refrigerator for a few hours before serving.