1 pound large elbow macaroni
1/2 cup rice vinegar
2-1/2 cups water (approximately)
1 tablespoon oil
salt
1-1/4 cups real mayonnaise
1 cup whole milk
1 tablespoon Worchestershire Sauce
2 teaspoons prepared mustard
1 tablespoon brown sugar
1 teaspoon onion powder
1/4 cup grated carrot
2 stalks celery, finely chopped
3 scallions, finely chopped (or green onions)
Directions
Dump macaroni into the Instant Pot.
Add rice vinegar and water (liquid should just barely cover the macaroni, adjust as needed).
Add oil to help reduce foaming and salt the water liberally.
Place the top on the pressure cooker and set for LOW pressure.
Set the timer for 5 minutes. It should be soft and not al dente.
While the macaroni is cooking, prepare dressing.
In a bowl whisk together mayonnaise, milk, Worcestershire Sauce, prepared mustard, brown sugar and onion powder. This mixture will
look thin, but once it is blended into the macaroni and some of it is absorbed it will be just right.
When time is up, do a quick release. Remove the top and let it sit for about a minute.
Transfer the macaroni to a colander and rinse with cold water. Drain for a few minutes, then transfer macaroni to a large bowl.
Add carrots, celery and scallions and mix together with the macaroni. I used the medium side of a box grater for the carrot.
Pour the mayo/milk mixture over macaroni and stir it all together.
Taste and add salt, if needed.
Refrigerate for at least 30 minutes to let the flavors meld.
Top with freshly ground black pepper and/or paprika, if desired.
Notes
Recipe from https://www.hawaiianairlines.com/hawaii-stories/food-and-entertainment/hawaiian-style-instant-pot-recipes
