Easy Pressure Cooker Broccoli Salad
A simple broccoli salad recipe made with bacon, cranberries, and other simple add-ins! Be sure to check out the recipe tutorial video!
Ingredients
Main ingredients
- 5-6 cups broccoli florets I used about 2 ½ heads or roughly 1 pound
- 1 cup sharp cheddar cheese thicker slices work better
- ⅔ cup dried cranberries pop with sweet chewy goodness
- ½ cup crumbled bacon crispy and salty
- ½ cup salted sunflower seeds bring in nuttiness
- ⅓ cup red onion diced small
- ¾ cup mayo olive oil mayo
- ¼ cup sour cream gives creamy tang
- 1 ½ tablespoons white wine vinegar
- 3 tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Instructions
- Set your pressure cooker to steam mode and steam broccoli florets for about 1-2 minutes. Quick release pressure.
- Chop red onion into small pieces, shred cheddar thick, and crumble bacon.
- In a large bowl, toss steamed broccoli, cheddar cheese, dried cranberries, crumbled bacon, sunflower seeds, and diced red onion.
- In a small bowl, whisk mayo, sour cream, vinegar, sugar, salt, and pepper. Pour dressing over broccoli mixture and toss.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Serve chilled after refrigerating for flavors to mingle.