Instructions

• Start in a large bowl where you mix the Greek yogurt, apple cider vinegar, raw honey, lemon zest, and sea salt. Stir it up until it’s smooth and tastes just right.
• Grab your broccoli florets, chopped red cabbage, diced red onion, golden raisins, and sliced almonds. Add ’em all to that creamy dressing and toss everything together so every bit gets coated nicely.
• Set your pressure cooker ready. Cut those broccoli heads small but don’t overdo it cause we want a good tender pull, not mush.
• Place the coated veggie mix in the pressure cooker pot with a little bit of water just to create steam but not drown the salad.
• Seal the lid, check that sealing ring is snug and turn the heat up. Wait for that pressure build then listen for the valve hiss — that’s your cue the cooker’s doing its thing.
• Cook under pressure for just a couple minutes to let everything soften nicely without losing texture.
• Carefully release pressure quick or natural, your choice, then open the lid. Give the salad a gentle stir, sprinkle on the green onions and crumbled bacon, and you’re good to serve.