Pressure Cooker Broccoli Salad
This broccoli salad is vibrant and crunchy, featuring fresh broccoli florets, cherry tomatoes, red onion, sunflower seeds, and a tangy maple dressing.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 4 cups fresh broccoli florets for crunch and color
- 1 cup cherry tomatoes halved to pop flavor everywhere
- ½ cup thinly sliced red onion for that sharp bite
- ¼ cup sunflower seeds adding nutty texture and a little crunch
- ¼ cup raisins to sweeten things up naturally
- ¼ cup olive oil smooth and rich for dressing
- 2 tablespoons apple cider vinegar to give a tangy punch
- 1 tablespoon maple syrup to balance the tang and add some stickiness
- Salt and pepper to taste
Instructions
Instructions
- Start by tossing together your broccoli florets, cherry tomatoes, thinly sliced red onion, sunflower seeds, and raisins in a big bowl.
- Next, grab a small jar or bowl and whisk your olive oil, apple cider vinegar, maple syrup, salt, and pepper all up until it’s blended smooth.
- Pour the dressing over your veggie mix and toss it thoroughly.
- Let the salad rest at room temp for about 10 minutes.
- While it’s resting, you can prep your pressure cooker for a quick steam of broccoli if you prefer it a bit softer.
- Cook on high pressure for just 1 minute then do a quick release.
- Remove from pressure cooker and combine steamed broccoli with your tomato mix and dressing if you steamed separately.
- Give it a final gentle toss and taste for seasoning.
Notes
If you prefer your broccoli softer, steam it in the pressure cooker for 1 minute.