The Best Broccoli Salad

The pot lid rattles and you know dinner is almost ready. That sound gets you every time, right? Like a little hint that the tastiest part of your day is just minutes away. Broccoli salad might not be the first thing you think to cook in a pressure cooker, but trust me, it works real good.

Once you hear that valve hiss, you feel kinda like a kitchen ninja. The steam’s doing its job and you’re just chilling, knowing dinner's almost a done deal. You peek through the sealing ring and watch the pressure build up just like you remember from all those YouTube vids.

This salad’s all about that perfect mix of crunch and creamy. The mayo-based dressing hugs every bit of broccoli and bacon. You notice how the sweet dried cranberries and the salty bacon play off each other. Gotta admit, it’s a crowd pleaser every single time.

Why Your Cooker Beats Every Other Pot

• Pressure cookers lock in flavors better with that tight sealing ring, no flavors escaping, just yum. Plus, using a pressure cooker is perfect when balancing timing for pulled broccoli and crispy bacon (see our Easy Chicken Caesar Pasta Salad recipe for more pressure cooker tips).
• It shortens cooking time so you get tender pull broccoli without mushy mess.
• Quick release lets you cool things off fast to keep veggies crisp.
• The broth depth inside helps ingredients soak up some extra taste while cooking, even for cold salads.
• Valve hiss is kinda your best timer, no guesswork needed.
• You can multitask cause the cooker does its thing while you prep other stuff.
• Cleanup is simple, one pot means less dishes - always a win.

Everything You Need Lined Up

• 1 cup mayonnaise
• 1½ tablespoons granulated sugar
• 3 tablespoons apple cider vinegar
• ¼ teaspoon fresh ground black pepper
• 1⅓ lbs broccoli florets chopped bite-size
• 8 slices crispy cooked bacon chopped
• ⅓ cup chopped red onion
• ½ cup sweetened dried cranberries
• ⅓ cup sliced almonds

Get your broccoli florets chopped real fine so every bite is loaded. You gotta have that crispy bacon 'cause it adds so much flavor and texture. The red onion gives the salad a little bite, but you can tone it down if you like. The sweet dried cranberries bring a pop that’s kinda unexpected but oh so good.

Mayonnaise is the heart of your dressing, smooth and creamy. The granulated sugar sweetens it just right without being overpowering. Apple cider vinegar adds a tang that kicks everything up. Fresh ground black pepper finishes the dressing with a little peppery zing.

How It All Comes Together Step by Step

Step one, grab a large bowl and stir together the mayo, sugar, vinegar, and pepper. You want the dressing smooth, no lumps, so mix it good. For more great salad dressings, check out our Zesty Avocado Egg Salad Recipe.

Next, toss your chopped broccoli, bacon, red onion, cranberries, and almonds into the bowl. It’s kinda like a flavor party in there.

Gently fold everything until the dressing coats all the ingredients. Don’t overmix or the broccoli might get mushy, you just want even coverage.

Cover the bowl with a lid or plastic wrap and stick it in the fridge. The cold chill helps all those flavors mingle and get cozy with each other.

After chilling at least 30 minutes, take it out and give it a quick stir. You notice the broccoli’s still got that good crunch.

Serve it up chilled for best taste, though some folks like it room temp, that works too.

This salad is perfect for potlucks or just a side for your dinner. The pressure cooker helps speed up the prep for all your bacon and chopping with no fuss.

Don’t forget to clean out your cooker right after, the sealing ring can smell if you let dressing hang out too long.

Quick Tricks That Save Your Time

• Use pre-chopped broccoli if you find it at the store, saves lots of time. Or try steaming broccoli in your pressure cooker for quick prep (like in our Classic Broccoli Salad).
• Bake your bacon in the oven on a sheet pan to cook extra evenly while doing other tasks.
• Keep your dried cranberries and sliced almonds ready in the cupboard so you grab and go.
• Make the dressing in advance and refrigerate it for a day, it thickens nicely.
• Use the quick release on your pressure cooker to cool down fast before adding crunchy stuff.

These small hacks kinda take the stress outta salad making, especially on busy days. You gotta admit, who doesn't want dinner ready with little fuss? This salad fits right in with your city life pace.

What It Tastes Like Fresh From the Pot

Broccoli salad fresh from the pot? It’s crunchy and fresh in all the right ways. You feel the crispy bits of bacon crackling with each bite, making your mouth happy.

The sweetness from the dried cranberries sneaks in between the slight tartness of the vinegar-based dressing. It’s kinda like a little surprise every forkful.

The almonds add a nutty crunch that finishes off the salad texture perfectly. You notice how the black pepper just lifts everything without taking over.

All together the flavors balance nicely, and you remember why you love broccoli salad so much, especially when it’s easy and fast like this.

How to Store This for Later

Once you got leftovers, store broccoli salad in an airtight container in the fridge. It keeps the crunch pretty well for up to 2 days, though it’s best fresh.

For longer storage, freeze the bacon bits separately (they don’t do well frozen with the salad). Add frozen bacon after thawing when you serve.

If you wanna meal prep, keep chopped ingredients minus the dressing in the fridge. Toss with dressing right before eating so it stays crisp.

Everything Else You Wondered About

• Q: Can I swap mayo for Greek yogurt?
  A: Yep, it works but changes the creaminess and tang a bit, still tasty though. For different salad ideas with yogurt, see our Quick High Protein Greek Pasta Salad.
• Q: Should I blanch broccoli first?
  A: You can if you want it softer, but the pressure cooker step is usually enough for a tender pull.
• Q: Can this salad be made vegan?
  A: Totally, just skip bacon and use vegan mayo.
• Q: What's the best way to crisp up bacon quickly?
  A: Oven baking on a sheet is fast and even, much better than frying in a pan.
• Q: Does salad need to chill overnight?
  A: Nope, 30 mins in fridge is enough for flavors to come together nicely.
• Q: Can I use dried cranberries that aren’t sweetened?
  A: Sure, but it’ll be less sweet so you might wanna add a touch more sugar in the dressing.