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Hawaiian Mac Salad | Instant Pot Macaroni Salad Recipe
Prep Time:
15
minutes
minutes
Cook Time:
4
minutes
minutes
Total Time:
19
minutes
minutes
Servings:
12
servings
Calories:
451
kcal
Author:
AshleyThompson
Calories:
451
kcal
|
Carbohydrates:
33
g
|
Protein:
7
g
|
Fat:
32
g
|
Fiber:
2
g
|
Sugar:
5
g
Ingredients
16
ounces
macaroni noodles
2
cups
Mayonnaise
1/4
cup
Apple Cider Vinegar
1/4
cup
finely chopped yellow onion
1/4
cup
Green Onions
1/4
cup
Carrots
1/2
cup
pineapple
1/2
cup
Diced Ham
1
tbsp
Brown Sugar
1
tsp
Kosher Salt
1
tsp
Pepper
1 1/2
cup
Half and Half
Instructions
Cook the Macaroni
Pour water into the Instant Pot.
Add the macaroni to the Instant Pot liner and stir.
Close the Instant Pot lid.
Cook on high pressure for 4 minutes, followed by a quick pressure release.
Carefully drain the water from the cooked macaroni.
Prepare the Dressing
In a large bowl, combine mayonnaise, half and half, white vinegar, and brown sugar. Whisk until well blended.
Season the dressing with salt and pepper to taste.
Combine with grated carrots, chopped onion, green onions, diced ham, and pineapple. Mix well until coated.
Combine and Chill
Add the cooked and drained macaroni to the dressing and vegetable mixture.
Gently stir the macaroni until it is well coated with the dressing and the vegetables are evenly distributed.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld together.