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Crunchy Trisha Yearwood's Broccoli Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Crunchy Trisha Yearwood's Broccoli Salad Pressure Cooker Style

Quick and easy broccoli salad made in a pressure cooker, delivering a crunchy, tangy, and delicious experience.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 350 kcal

Equipment

  • 1 Pressure cooker for cooking

Ingredients
  

Main ingredients

  • 4 cups fresh broccoli florets
  • 1 cup shredded cheddar cheese
  • ½ cup red onion chopped
  • ½ cup sunflower seeds
  • ½ cup raisins
  • 1 cup mayonnaise
  • 2 tablespoons white sugar
  • 2 tablespoons apple cider vinegar

Instructions
 

Instructions

  • Toss together the fresh broccoli florets, shredded cheddar cheese, chopped red onion, sunflower seeds, and raisins in a large bowl.
  • Whisk mayo, sugar, and apple cider vinegar in a small bowl until smooth.
  • Pour the dressing over the broccoli mix and stir until evenly coated.
  • Transfer into pressure cooker pot, seal lid, cook on low pressure for 3 minutes, then natural release for 5 minutes. Open lid, stir, and chill in fridge for at least an hour.

Notes

Serve chilled for the best refreshing taste. Store leftovers in an airtight container.