Ingredients

The following ingredients have 8 Servings
  • 1 lb Elbow Macaroni
  • 4 cups Fresh Water (salted)
  • 2 tsp Kosher Salt
  • 4 oz Cheddar or Swiss Cheese (cubed)
  • 2 stalks Celery (diced)
  • 1/4 cup Mayonnaise
  • 1/4 cup Homemade Yogurt
  • 4 ounces Carrots (diced or shredded)
  • 2 ounces Sweet 'N Spicy Pickles (diced)
  • 2 Scallions (chopped (or red onions))
  • 1/8 cup Apple Cider Vinegar ((or 1/4 tsp True Lemon))
  • 1 Tablespoon White Sugar
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon Kosher Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 tsp Worcestershire Sauce (for a little tang)
  • 3 oz Black Olives (sliced)
  • 2 ounces Red Bell Peppers (minced)
  • 1/2 cup Frozen Peas (thawed and drained of any water)

Instruction

  • Add Elbow Macaroni, Kosher Salt and Fresh Water to Pressure Cooker cooking pot.
  • Lock on lid and close pressure value. Cook at high pressure (most machines default to high pressure) for 2 minutes.
  • When Beep is heard, wait 5 minutes, then release all pressure.
  • Add cool water to Instant Pot and pour macaroni through the strainer basket to drain.
  • Place macaroni into large mixing bowl, along with the cheese, carrots, celery, peas (if using) and scallions.
  • While macaroni is cooking, make the sauce.
  • In a small mixing bowl, whisk together mayonnaise, yogurt, minced pickles, apple cider vinegar, sugar, Dijon mustard, salt and pepper.
  • Pour dressing over macaroni and toss until well coated.
  • Cover bowl with plastic wrap or a lid and let chill in the refrigerator for at least one hour.