Broccoli Salad in the Pressure Cooker That Will Rock Your Taste Buds
A simple broccoli salad recipe made with bacon, cranberries, and other simple add-ins!
Equipment
- 1 Pressure Cooker
Ingredients
Salad Ingredients
- 5-6 cups broccoli florets about 1 pound or roughly 2 ½ heads of broccoli
- 1 cup sharp cheddar cheese chopped not shredded
- ⅔ cup dried cranberries
- ½ cup crumbled bacon cooked till a little crispy
- ½ cup salted sunflower seeds
- ⅓ cup red onion diced finely
- ¾ cup mayo olive oil mayo recommended
- ¼ cup sour cream
- 1 ½ tablespoons white wine vinegar
- 3 tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Instructions
- Toss broccoli florets, cheddar chunks, dried cranberries, crumbled bacon, sunflower seeds, and diced red onion into a big bowl. Mix gently.
- In another bowl, whisk together mayo, sour cream, white wine vinegar, and sugar until super smooth.
- Pour dressing over broccoli mix and toss well so every piece is coated evenly.
- Add salt and pepper to taste. Use a pressure cooker if desired to speed up flavor melding. Chill salad in the fridge for at least an hour before serving.
Notes
Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Keep refrigerated if not consuming right away.