Directions

1. Add pasta, eggs, water, and 1t sea salt to pressure cooker.
2. Close and lock lid and set pressure cooker to "multi grain", adjust time to 7 minutes, and press "start/stop".

3. When done, natural release for 5 minutes, then do a quick release to make sure all pressure is released before opening lid. Carefully open lid and remove boiled eggs and place in a bowl with ice water. Strain the pasta; discard pasta liquid.

4. When eggs are cool enough to handle, crack top of each shell and roll each egg on paper towel. Peel off shells. Dice eggs into small pieces; set aside.

5. In a bowl, mix together, mayonnaise, cider vinegar, white sugar, yellow mustard, celery, red onion, roasted red pepper, sea salt, and fresh ground black pepper. Add pasta and eggs to bowl. Mix.Refrigerate overnight, if possible.