Ingredients

• ½ , 8 ounce
• 1.5 cups water
• 1 large egg
• 0.33 cups diced red bell pepper
• 0.33 cups cubed pepper Jack cheese
• 0.25 cups diced jalapeno pepper , or to taste
• 0.25 cups sliced celery
• 2 tablespoons diced onion
• 0.5 cups mayonnaise
• 0.5 tablespoons apple cider vinegar
• 2 teaspoons chile-garlic sauce , such as Sriracha®
• 0.5 teaspoons salt
• 0.25 teaspoons garlic powder
• 0.13 teaspoons cayenne pepper
• freshly ground black pepper to taste

Instructions

1. 1 Place macaroni into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and pour in water. Add a trivet on top of that, so that it sits above the the water, and place the egg on it. Close and lock the lid; turn the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove the egg and place into a bowl of ice water for 5 minutes; remove the trivet.
3. 3 Leave the macaroni in the liner, but remove it from the Instant Pot® to avoid additional residual cooking. Add several ice cubes and cold water to the liner, stirring macaroni, which will stop the cooking process.
4. 4 Pour macaroni into a colander; drain very well to avoid a watery macaroni salad. Dry out the inside of the liner and return the macaroni to the liner.
5. 5 Peel the egg and dice. Add egg, red bell pepper, pepper Jack cheese, jalapeno, celery, and onion to the pot and stir.
6. 6 Whisk mayonnaise, vinegar, Sriracha, salt, garlic powder, cayenne, and black pepper together in a small bowl. Add dressing to the macaroni mixture, stir until well incorporated. Transfer the salad to a bowl and refrigerate for at least 1 hour, allowing time for the flavors to meld.

Nutrition per serving