amish macaroni salad with fresh herbs on top
Yield: 8

Instant Pot Amish Macaroni Salad

Cook Time 5 minutes
Additional Time 15 minutes
Total Time 20 minutes

Instant Pot Amish Macaroni Salad is a creamy pasta side dish recipe with crunchy veggies and a vinegar and mayo dressing. 


  • 1 1⁄2 cups uncooked small shell macaroni
  • 3 large eggs
  • 2 1/2 cups water
  • 1 teaspoon salt
  • 3⁄4 cup mayonnaise
  • 1⁄3 cup sugar
  • 1⁄4 cup white vinegar
  • 2 tablespoons yellow mustard
  • 1⁄2 cup chopped celery
  • 1⁄4 cup chopped onion
  • salt and freshly ground black pepper


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

When the cook time ends, turn off the pressure cooker and let the pressure release naturally for 5 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.

Remove the eggs with a slotted spoon and place them in ice cold water. Drain macaroni in a colander. When eggs are cool, peel and dice them.

In a large bowl, mix together the mayonnaise, mustard, vinegar, and sugar. Stir in the macaroni, celery, onion, and diced eggs. Add salt and pepper to taste.

Chill several hours or overnight before serving.