Broccoli Apple Salad In The Pressure Cooker
A crisp, refreshing salad with broccoli, apples, and cranberries tossed in a creamy dressing, slightly warmed in the pressure cooker for enhanced flavors.
Equipment
- 1 Pressure cooker pot for holding the salad
Ingredients
Main ingredients
- 1 large head Broccoli cut into bite-sized florets (about 4 cups)
- 2 Honey crisp apples chopped
- ½ cup Shredded carrots for a colorful crunch
- ¼ cup Diced red onion
- ½ cup Dried cranberries
- ⅓ cup Toasted chopped pecans
- 2 Scallions diced
- ½ cup Mayonnaise mixed with sour cream
- ½ cup Sour cream
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Granulated sugar
- pinch Coarse salt
- Fresh cracked pepper to taste
Instructions
Instructions
- Toss broccoli, apples, carrots, red onion, cranberries, pecans, and scallions in a large bowl gently.
- In a separate small bowl, whisk mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until well combined.
- Pour the dressing over the salad mix and fold gently with a spatula until everything is well coated.
- Use the pressure cooker pot to hold the salad, let it sit sealed for about 10-15 minutes to meld flavors, then chill in fridge for 15 minutes before serving.
Notes
Chill the salad for best flavor settlement, and toss gently before serving.