Instructions

• First, grab your pressure cooker and line up all your ingredients. Getting set up makes things smoother once you start.
• Place 8 cups broccoli florets inside the cooker pot. You don’t need extra liquid for this recipe, it’s all about steam and tender pull inside.
• Lock the lid and set the valve to sealing. Turn the pressure cooker on high and wait for the pressure build to reach full. Once it hits that point, time your cook for about 1 minute.
• When time’s up, do a slow release on the valve to avoid overcooking the broccoli. You’ll notice the valve hiss softening as the steam escapes—patience here brings the best texture.
• Meanwhile, in a big mixing bowl, toss together that diced red onion, dried cranberries, sunflower seeds, and bacon bits. It’s a good idea to get this ready while the cooker’s doing its thing.
• Drain the broccoli well and add it to your salad mix. Then whisk 1 cup mayo, 3 tablespoons apple cider vinegar, 2 tablespoons sugar, salt, and pepper in a small bowl. Pour dressing over everything and toss till clean coated. Chill at least 30 minutes for flavors to mingle.