Broccoli Salad in a Pressure Cooker
A simple broccoli salad recipe made with bacon, cranberries, and other simple add-ins.
Ingredients
Main Ingredients
- 5-6 cups broccoli florets chopped into bite-size pieces
- 1 cup sharp cheddar cheese thicker, not finely shredded
- ⅔ cup dried cranberries
- ½ cup crumbled bacon
- ½ cup salted sunflower seeds
- ⅓ cup red onion diced small
Dressing
- ¾ cup mayo I use olive oil mayo
- ¼ cup sour cream
- 1 ½ Tablespoon white wine vinegar
- 3 Tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Instructions
- Wash and chop your broccoli into nice bite-sized florets.
- Toss broccoli with cheddar, cranberries, bacon, sunflower seeds, and onion in a large bowl.
- Whisk mayo, sour cream, white wine vinegar, and sugar in another bowl until smooth and creamy.
- Pour the dressing on your broccoli mixture. Toss until coated evenly.
- Chill in the refrigerator for at least 30 minutes.
- Serve cold straight up or with a quick release in your cooker if you prefer it a tad warm.
Notes
Keep refrigerated. Add more vinegar or lemon juice to revive leftovers.