The Best Broccoli Salad Pressure Cooker Recipe
This pressure cooker broccoli salad combines a perfect balance of crunchy broccoli, bacon bits, cranberries, and a sweet tangy dressing for a fresh and exciting flavor.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 8 cups broccoli florets cut into bite-sized pieces
- ⅓ cup diced red onion
- ½ cup dried cranberries
- ¼ cup sunflower seeds
- ½ cup bacon bits
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- Salt and black pepper to taste
Instructions
Instructions
- In your pressure cooker bowl, toss in broccoli florets ready to steam.
- Seal the lid, set to high pressure and wait till the pressure build finishes. Cook for 1 minute then hit that quick release to catch that perfect tender pull you want.
- Carefully open the lid once the valve hisses fully and steam is gone.
- Combine broccoli, diced red onion, cranberries, sunflower seeds, and bacon bits in a big bowl. In a smaller bowl, whisk mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the broccoli mix and toss gently.
- Cover the salad and refrigerate for at least 30 minutes to let flavors meld sweetly and the salad chill just right.
Notes
Leftovers will last about 3 days in the fridge. Avoid freezing as it changes texture.