Instructions

• First, you wanna prep all your fresh veggies and fruits. Cut the broccoli into little florets and chop up the honey crisp apples so everything's bite-sized.
• Next, toss the broccoli, apples, shredded carrots, diced red onion, dried cranberries, chopped pecans, and scallions into a large bowl. This mix is already looking pretty awesome.
• Now, you gotta whip up the dressing. In a separate bowl, whisk together the mayonnaise, sour cream, and apple cider vinegar until it’s smooth. Add the sugar, coarse salt, and cracked pepper, then mix it all up good.
• Before you dress the salad, you use the pressure cooker to soften the broccoli just a bit. A quick pressure build with about 1 minute under high pressure does the trick. When you hear the valve hiss go off, start timing.
• After that minute, do a slow release so the broccoli stays crisp but tender. The natural release helps the veggies keep their texture and flavor, so don’t skip this step.
• Once your broccoli’s done, pour the dressing over the veggie and fruit mix. Toss everything together until all those bits get coated. Chill it in the fridge at least 30 minutes so flavors can kinda meld and settle in.