Instructions

• Start by pouring the elbow macaroni in your pressure cooker with enough water to cover about 1 inch above the pasta. Lock down that lid with the sealing ring in place.
• Turn the pressure cooker on and wait for the pressure build. You’ll hear the valve hiss like a little steam whistle saying it’s working.
• Set the timer for about 4 minutes on high pressure. Macaroni cooks fast so keep it tight so no mushy mess.
• When time’s up, quick-release the pressure by carefully opening the valve. Steam cues here mean watch your hands, it’s hot!
• Drain the macaroni and rinse it under cold water to stop the cooking and cool it down so it won’t soak up too much dressing.
• In a big bowl, toss together the macaroni, celery, shredded carrots, green bell pepper, and red onion. Mix it up so the colors and crunch blend.
• Grab a separate bowl and whisk together mayonnaise, apple cider vinegar, sugar, sweet relish, and yellow mustard. This dressing is creamy with a little zing, trust me it works real good.
• Pour the dressing over the macaroni and veggie mix, stir gently but completely to coat everything. Cover and refrigerate for at least 30 minutes so the flavors get friendly and mingle well.