Instructions

• Pour the elbow macaroni into your pressure cooker with enough water to cover it by about an inch. Pop the lid on and make sure the sealing ring is in place.
• Set the valve to sealing and cook the macaroni until it’s al dente. Usually, about 4 minutes on high pressure works great. You’ll hear that valve hiss as the cooker builds pressure.
• When time’s up, do a quick release to let out the steam fast. Be careful 'cause that hiss is loud and hot!
• Drain the pasta and rinse it with cold water to stop the cooking. You don’t want mushy noodles for this salad.
• In a big bowl, mix your apple cider vinegar, mayonnaise, whole milk, brown sugar, black pepper, and salt. Stir it up until it’s smooth.
• Toss in the cooled macaroni, shredded carrots, minced celery, sliced green onions, and celery seed if you’re adding it. Stir gently so everything’s coated but still nice and fresh-looking.
• Cover the bowl with plastic wrap or lid and pop it in the fridge. Let it chill and meld flavors for at least an hour before serving. This slow release of time brings all the ingredients together perfectly.