Favorite Broccoli Salad in the Pressure Cooker
Quick and easy broccoli salad recipe, perfect for using a pressure cooker to achieve tender yet crisp broccoli, mixed with cranberries, nuts, and a flavorful dressing.
Equipment
- 1 Pressure Cooker For quick cooking
Ingredients
Main ingredients
- 1 pound broccoli florets from about 1 ½ pounds of broccoli stalks, sliced thin then chopped roughly
- ½ cup raw sunflower seeds or slivered almonds for crunch and nutty flavor
- ½ cup red onion finely chopped
- ½ cup grated sharp cheddar cheese optional, adds richness
- ⅓ cup dried cranberries or tart cherries chopped, for sweet-tart tang
- ⅓ cup extra-virgin olive oil for dressing
- 2 tablespoons apple cider vinegar for bright acidity
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 medium garlic clove pressed or minced
- ¼ teaspoon fine sea salt to taste
Instructions
Instructions
- Get your broccoli florets ready by slicing and chopping them roughly. Toss these florets in a big bowl.
- Sprinkle in sunflower seeds or almonds, chopped red onion, cheddar cheese, and dried cranberries or cherries.
- Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, and pressed garlic to make the dressing. Pour over the broccoli mixture and toss gently.
- Transfer salad mix into the pressure cooker. Set timer for 1 minute. Perform a quick release as soon as the timer goes off. Chill in fridge for 30 minutes before serving.
Notes
Enjoy the fresh and tangy flavors. Store in an airtight container for up to 4 days.