Hawaii Macaroni Salad in an Instapot
Traditional and simple. It is creamy, a bit sweet and a little tangy; a must have for any Hawaiian plate lunch.
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Instant Pot Hawaiian Macaroni Salad
A traditional Hawaiian plate lunch has three components; rice, meat and macaroni salad. Hawaiian macaroni salad is not your regular macaroni salad with a lot of additions. A true and authentic Hawaiian macaroni salad is very simple with only a few ingredients. It is very creamy, a bit sweet and a bit tangy from the vinegar.
I will show you how I make my Instant Pot Hawaiian Macaroni Salad, which is the most common in Hawaii and then you are on your own.
It is best to prepare Instant Pot Macaroni Salad the day before you plan to serve it. Or if you need the salad for dinner, then prepare the salad first thing in the morning. You just need to make sure there is time to chill the hot macaroni with the dressing.
Instant Pot Hawaiian Macaroni Salad makes a wonderful side dish. Great for picnics and pot lucks. With only a few ingredients, you can whip up a delicious side dish in minutes.
When cooking macaroni and pasta using an InstaPot, there is no need to watch the pot to make sure water does not boil over. You also don’t have to strain out the water.
But, the best part is that the vinegar can be added to the cooking water and absorb right into the macaroni, rather than adding it in with the Hawaiian macaroni dressing.
Apple cider vinegar is best to use, but in a pinch, use rice vinegar.
Traditionally, the elbow macaroni are slightly over cooked so that they absorb the vinegar and flavors better. Using the pressure cooker to cook the macaroni in vinegar water, adds a lovely layer of flavor. By adding the full amount of water to cook the pasta and the vinegar, the pot will take a few seconds longer to come to pressure, which means the macaroni will cook a bit more.
Rich, creamy and delicious. Enjoy your “plate lunch.”
Instant Pot Hawaiian Macaroni Salad
Pro tip: If the dressing is too thick, add a splash of milk to thin out the dressing.
1 pound Elbow Macaroni
4 cups Fresh Water
1/4 cup Apple Cider Vinegar
1 teaspoon Hawaiian Sea Salt
1/4 cup Carrots grated
2 cups Mayonnaise
1.5 cups Whole Milk
1 Tablespoon Light Brown Sugar
1/4 teaspoon Freshly Ground Black Pepper
Add macaroni, vinegar, water and salt to pressure cooker cooking pot.
Lock on lid and close pressure valve. Cook at high pressure (most pressure cookers default to high pressure) for 2 minutes.
When beep sounds, wait 5 minutes and then quickly release the rest of the pressure by toggling the pressure valve back and forth, so that you don’t spew liquid everywhere.
Remove the lid, turn off the pressure cooker and give the macaroni a good mix. There should be a little liquid left in the pot, which will absorb into the macaroni.
Stir in carrots and mix until combined evenly throughout the macaroni.
Whisk together mayonnaise, milk, sugar and pepper, until smooth.
Pour dressing over macaroni and mix through.
Pour macaroni to a container and place in the refrigerator until it is chilled.
Adding the dressing to the hot macaroni makes it easier to mix through and allows the dressing to nicely adhere and absorb into to the pasta.
Best Foods Mayonnaise give the richest and smoothest taste and as the dressing is key to this recipe, I suggest using Best Foods. My Local Favorite.
Brown or white sugar can be used.
Whole milk works best, but low fat and no fat can be used to save fat calories.
If the dressing is too thick, add a splash of milk or water to thin out the dressing. If you like a more tangy taste, add a splash of red wine vinegar.