Add Elbow Macaroni, Kosher Salt and Fresh Water to Pressure Cooker cooking pot.
Lock on lid and close pressure value. Cook at high pressure (most machines default to high pressure) for 2 minutes.
When Beep is heard, wait 5 minutes, then release all pressure.
Add cool water to Instant Pot and pour macaroni through the strainer basket to drain.
Place macaroni into large mixing bowl, along with the cheese, carrots, celery, peas (if using) and scallions.
While macaroni is cooking, make the sauce.
In a small mixing bowl, whisk together mayonnaise, yogurt, minced pickles, apple cider vinegar, sugar, Dijon mustard, salt and pepper.
Pour dressing over macaroni and toss until well coated.
Cover bowl with plastic wrap or a lid and let chill in the refrigerator for at least one hour.
Any type of pasta or semolina noodle is fine to use in this recipe. If using a different shape of pasta or noodle, your cook time may be different.
This Old Gal's Pasta Rule of Thumb
Look at package of pasta and find the variable cook time. Choose the lesser time given and then subtract 2 minutes. For example, if your package of pasta says "cook for 8 - 11 minutes," take that 8 minute number and cut it in half, which is 4. Then subtract 2 minutes from the 4 minutes and you will end up with the proper cook time. In this example the cook time will be 2 minutes.
After the 2 minute pressure cook time is up, wait 5 minutes and then release the rest of the pressure.
If the variable cook time on your package of pasta is 11 - 16 minutes, err on the lesser side. In this instance, the cook time would be 3 minutes. It is better to end up with overly firm pasta rather than mushy because you can continue to cook the pasta, but if it is mushy, there is nothing you can do to correct.
If the pasta is too firm or al dente for your taste, simply put the lid back on the pot and let the pasta sit in the hot pot. The residual heat will continue to cook the pasta. Check after a few minutes to see if the pasta has reached the perfect firmness for your liking. If not give it a stir and let sit some more.
This recipe uses a bit of a natural release and the total time is figured into that, so only the cook time needs to be adjusted. The natural release time allows for a little pressure to release, so that the starchy water can settle and not spit out through the pressure valve when the pressure is released
This salad is best when made the day before to let the flavors develop. Store it in the fridge in an air tight container.
Salt the water well - it's your only chance to season the macaroni.
I highly recommend mixing in the peas. I know some people do not like peas and why I left it out of the photos.
If you like ham in your macaroni salad, cube up 8 ounces of ham steak. Make sure to squeeze all the excess water out really well before adding to the salad.
Kids love sliced hot dogs in their macaroni salad. Really, they do.