Kfc Macaroni Salad Made Easy in Your Pressure Cooker
A tangy, creamy homemade version of the KFC classic macaroni salad made conveniently in a pressure cooker.
Equipment
- 1 Pressure Cooker For cooking elbow macaroni
Ingredients
Main ingredients
- 7 ounces elbow macaroni cooked just right with tender pull but not mushy
- 2 ribs celery minced super fine
- 1 tablespoon instant minced onion adds a little zing
- ⅓ cup sweet pickle diced small
- 1 ½ cups Miracle Whip to make it creamy and smooth
- ½ cup Kraft mayonnaise or Best Food’s
- ¼ teaspoon black pepper for mild heat
- ¼ teaspoon dry mustard for subtle tang
- 1 teaspoon sugar to balance sweet and savory
- 1 teaspoon salt
Instructions
Instructions
- Start by cooking your elbow macaroni in the pressure cooker with water and a pinch of salt. Close the lid and set to manual for 4 minutes.
- Hit the quick release to stop cooking fast. Pour out macaroni and rinse under cold water to cool down.
- In a big bowl, toss together the cooled macaroni, minced celery, and instant minced onion.
- Dump in the diced sweet pickles, Miracle Whip, and Kraft mayonnaise. Stir until creamy.
- Sprinkle in black pepper, dry mustard, sugar, and salt. Stir again and taste to tweak.
- Wrap the bowl with plastic and refrigerate for at least 1 hour to meld flavors.
- Get ready for that first bite when you pull it out. The creamy textures, crunchy bits, and tang all hit at once.
Notes
Store in an airtight container and chill. Best consumed within 3 days.