Broccoli Salad In Your Pressure Cooker: Quick And Tasty
A simple broccoli salad recipe made with bacon, cranberries, and other simple add-ins!
Equipment
- 1 Pressure cooker For steaming broccoli
- 1 Mixing bowl Large
Ingredients
Ingredients
- 5-6 cups Broccoli florets about 1 pound, fresh is best
- 1 cup Sharp cheddar cheese shredded thick, not too fine
- ⅔ cup Dried cranberries
- ½ cup Crumbled bacon can be pre-cooked
- ½ cup Salted sunflower seeds
- ⅓ cup Red onion diced into small pieces
- ¾ cup Mayo olive oil mayo is best
- ¼ cup Sour cream may be substituted with plain Greek yogurt
- 1 ½ Tablespoons White wine vinegar
- 3 Tablespoons Sugar
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
Instructions
- Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
- In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
- Pour dressing over broccoli combination and toss or stir well.
- Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.
Notes
Serve chilled for best flavor, refrigerate for at least an hour for flavors to meld. If prepped ahead, store salad and dressing separately and combine before serving.