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Instant Pot Amish Macaroni Salad Recipe

Amish Macaroni Salad Recipe | Amish Macaroni Salad Recipe

Instant Pot Amish Macaroni Salad

One look at this mouth-watering macaroni salad and you will be adding it to your recipe list as a keeper! This Macaroni Salad is creamy, tangy and refreshing, the perfect side dish for any family gathering.

Using an Instant Pot or pressure cooker speeds up the cooking process and cleanup!  The trick! Cook you hard boiled eggs in the pot with the pasta!

While these two items are cooking prep your chopped veggies and measure your mayo, mustard, sugar, and spices.

Amish Macaroni Salad Recipe

Make A Fancy Pants Amish Macaroni Salad

Feel free to make a fancy pants Instant Pot Amish Macaroni Salad. Try adding grated carrots, chopped pepper, and even crunchy cucumber to create a colorful version of the old-fashioned traditional macaroni salad.

Garnish with fresh chopped flat leaf parsley or thinly sliced green onion. Instant Pot macaroni is so versatile, this leaves so many possibilities!

Serve this dish as a stand-alone or with any protein. We love it with BBQ chicken and baked beans.  It would be super tasty with these Sticky Sriracha Chicken Legs! Find the recipe here.


Instant Pot Amish Macaroni Salad Recipe

Kitchen Tools Needed:


Instant Pot Amish Macaroni Salad

Instant Pot Amish Macaroni Salad is a creamy delicious traditional recipe that is the perfect side dish for any occasion. Super yummy!  Omit onions and celery and add shredded carrots to make it kid friendly!

  • Author: Pam List
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 8 1x


  • 1 1/2 cups uncooked macaroni elbows
  • 3 large eggs
  • 2 1/2 cups water
  • 1 teaspoon salt
  • 1⁄2 cup mayonnaise
  • 1⁄4 cup sugar
  • 2 tablespoons yellow mustard
  • 1⁄2 cup chopped celery
  • 1⁄4 cup chopped green scallions
  • salt and freshly ground white pepper


Add the macaroni elbows, eggs, water, and salt to the pressure cooking pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start.

When timer beeps, turn off pressure cooker and let pressure release naturally for 5 minutes, then release any remaining pressure moving pressure lever. Be careful of steam!

When the pressure is released, carefully remove the lid.

Remove the eggs with a pair of tongs and place them in ice cold water.

Drain macaroni in a colander and rinse with cold water. When eggs are cool peel and dice.
In a large bowl, mix together, mayonnaise, mustard, and sugar. Stir in macaroni, celery, green scallions, and diced eggs. Add salt and pepper to taste.

Chill several hours or overnight before serving


Garnish with chopped parsley or chopped green scallions.

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  1. Can this recipe be doubled in an 8 qt instant pot

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