Instructions

• Get your pressure cooker ready and pour in a bit of water for your broth depth. You want just enough so your broccoli doesn’t sit in water but gets the steam.
• Place a steaming basket or trivet in the cooker so broccoli florets don’t get soggy from sitting in liquid.
• Add the broccoli florets into the basket carefully. Close the lid and seal it tight; make sure the float valve is down.
• Turn the pressure cooker on and set it to high pressure. Wait for the pressure build — that hiss starts to rise up.
• Let it cook for just 1 minute. Yes, only one! The broccoli stays crisp and fresh this way.
• Once done, don’t use quick release. Instead, go for natural release and wait until the float valve drops on its own. This keeps the broccoli juicy but not soggy.
• Open the lid carefully, and transfer broccoli into a large mixing bowl along with cheddar, cranberries, bacon, sunflower seeds, and diced onion.
• In a separate bowl, whisk mayo, sour cream, white wine vinegar, sugar, salt, and pepper together until smooth. Pour dressing over salad and toss everything gently. Chill it at least 1 hour to get flavors to meld real nice.