Instructions

• Pour your 2 cups of elbow macaroni into the pressure cooker. Add enough water just to cover. Don't forget to check your sealing ring to make sure it's snug so that pressure can build up right.
• Set the valve to sealing and lock the lid in place. Cook on high pressure for 4 minutes. You'll hear that satisfying valve hiss when the cooker hits pressure.
• Once it's done, don't rush. Let the pot go through a natural release for about 5 minutes, meaning just let the pressure come down by itself. Then switch the valve to venting for slow release to let the rest out safely.
• Drain the macaroni and rinse under cold water to stop the cooking early and keep the pasta from getting mushy. This step's super important so you end up with that perfect al dente bite.
• In a big bowl, mix your mayonnaise, apple cider vinegar, salt, pepper, and sugar until it's all smooth and creamy. This broth depth in flavor is what brings the salad together.
• Toss in the cooled macaroni, diced celery, red bell pepper, grated carrots, and sliced green onions. Give it a good stir till everything's coated evenly.
• Last step, put that bowl in the fridge for at least 15 minutes. Let the flavors hang tight and soak in a bit before you dig in again.