Ingredients

The following ingredients have 4 Servings
  • Instant Pot
  • 500 g Macaroni Pasta
  • ½ Red Onion
  • 2 Celery Sticks
  • 1 Medium Carrot
  • ¼ Red Pepper
  • Frozen Peas
  • Frozen Sweetcorn
  • 2 Tbsp Philadelphia Soft Cheese
  • 240 ml Skimmed Milk
  • 3 Tbsp Mayonnaise
  • 1 Tsp Oregano
  • 1 Tsp Basil
  • 1 Tsp Mustard
  • 1 Tsp Garlic
  • Salt & Pepper
  • Cheddar Cheese (optional)

Instruction

  • Load macaroni into the instant pot with a teaspoon of salt and 3 cups of water. Place the lid on the instant pot, set the valve to sealing and cook for 3 minutes on manual/pressure cook. Also allow 5 minutes of natural pressure release.
  • While the macaroni cooks prepare your salad ingredients. Peel and thinly dice your red onion. Dice your red pepper into medium chunks. Clean and slice your celery. Peel and grate your carrot. Portion a cup each of frozen sweetcorn and frozen peas.
  • After your instant pot has done 5 minutes of natural pressure release, manually release pressure.
  • Load into the instant pot your peas and sweetcorn along with mayonnaise, seasoning and soft cheese.
  • Mix for a couple of minutes and the heat from the pasta will naturally thaw your peas and sweetcorn.
  • Add in your salad bits and stir.
  • Add in skimmed milk and stir.
  • For an extra option at the end, wait until it is cool and add in small chunks of cheddar cheese and stir. Only works if it is cool though as otherwise the cheddar will melt.