1 pound Elbow Macaroni
4 cups Fresh Water
1/4 cup Apple Cider Vinegar
1 teaspoon Kosher Salt
1/4 cup Carrots grated
2 cups Mayonnaise
1.5 cups Whole Milk
1 Tablespoon Light Brown Sugar
1/4 teaspoon Freshly Ground Black Pepper
1 medium Potato peeled and diced
1 Hard Boiled Egg smashed
Add macaroni (and potatoes if using), vinegar, water and salt to pressure cooker cooking pot.
Lock on lid and close pressure valve. Cook at high pressure (most pressure cookers default to high pressure) for 2 minutes.
When beep sounds, wait 5 minutes and then quickly release the rest of the pressure by toggling the pressure valve back and forth, so that you don’t spew liquid everywhere.
Remove the lid, turn off the pressure cooker and give the macaroni a good mix. There should be a little liquid left in the pot, which will absorb into the macaroni.
Stir in carrots and mix until combined evenly throughout the macaroni.
Whisk together mayonnaise, milk, sugar and pepper, until smooth.
Mix in smashed egg (if using) and combine well.
Pour dressing over macaroni and mix through.
Pour macaroni to a container and place in the refrigerator until it is chilled.