You catch the smell through the steam vent and suddenly you are starving. That salty, smoky bacon aroma kinda sneaks in and makes your stomach rumble real quick. The creamy sour cream and mayo dressing sits ready, waiting to hug those fresh peas and cheddar cheese all together.
You notice the float valve up, the pressure build rising and then the slow release when youre done cooking something hearty. Its that feeling when the kitchen fills up with all the good smells and you just wanna dig in, no matter what. You gotta trust the process to get that perfect tender pull in your veggies or meat every time.
When you mix the chilled salad, you see how the flavors blend smooth and rich, the crisp bacon crumbles popping against the cool peas and sharp red onion. Its comfort food that feels fancy but takes hardly any effort in your pressure cooker. You really cant beat that balance of creamy, tangy, and smoky flavors all in one bowl.
Why This Recipe Works Every Single Time
- The dressing's creamy combo of sour cream and mayo keeps everything juicy and well coated.
- Using defrosted frozen peas means you get that fresh snap without the hassle of fresh peas.
- Bacon crumbles add that salty crunch that brings the salad to life.
- Mixing and chilling lets flavors mellow and marry for a better taste experience.
- Simple seasoning with salt, pepper, and apple cider vinegar makes sure nothing overwhelms the salad.
The Complete Shopping Rundown
Here's what you wanna grab for this creamy pea and bacon salad. First up, ½ cup sour cream, that adds the smooth tangy base for the dressing. Then youre gonna need about a third cup of mayonnaise too, it helps keep everything rich and creamy.
Dont forget a tablespoon of sugar to balance the tang, plus 2 teaspoons of apple cider vinegar to add a little zing. You wanna have about half a teaspoon of salt and the same for pepper to bring out all the flavors.
Now for the stars, get about 4 cups frozen peasmake sure to defrost them before mixing. For real texture and flavor, 8 to 10 strips of bacon, cooked and crumbled, are non-negotiable here. Add half a cup of shredded cheddar cheese for that melty sharp bite. Lastly, grab a half cup of diced red onion, it adds a little kick and crunch to balance the creaminess.
The Exact Process From Start to Finish
Step one, throw your sour cream, mayo, sugar, apple cider vinegar, salt, and pepper in a large bowl. Stir that together until it looks smooth and creamy with no lumps in sight.
Next, toss in those defrosted peas. Make sure theyre thawed so they soak up the dressing properly. Then add the crumbled bacon, shredded cheddar cheese, and diced red onion right on top.
Step four is gentle mixing. You wanna coat everything evenly but dont go crazy or youll mash the peas. A soft toss works best here.
Once its mixed real good, cover the bowl with plastic wrap or a lid. Then chill it in your fridge for at least 30 minutes. Thats when all the flavors start blending and mellowing into something super yummy.
If youre using a pressure cooker for other parts of your meal, you might notice that soft tender pull you get with your peas is just right when you slow release the pressure. It helps keep the peas from getting too mushy.
If youre impatient, a quick release will do but try to give it the full slow release treatment for best results. Also keep an eye on the float valve to know when its safe to open without losing the tasty steam inside.
The salad is ready when chilled, well mixed, and the bacon bits have soaked up some of that creamy dressing goodness. Its quick to assemble but tastes like you worked hard all day.
Finally, whip it out for your next dinner or party appetizer and watch everyone dig in happy.
Time Savers That Actually Work
- If youre in a rush, buy pre-cooked bacon and just crumble it instead of cooking yourself. Saves a good 10 minutes.
- Defrost peas in the microwave on low power for quick thawing so you dont wait forever.
- Make the dressing ahead and keep it in a jar or container so you can just mix everything real quick right before serving.
- Dice the red onion a day before and store in a small container to save prep time.
- Use your pressure cooker or slow cooker for other meal parts while the salad chills, multitasking like a boss.
The Flavor Experience Waiting for You
When you first dig in, youll notice that rich creamy hit from the sour cream and mayo dressing. Its smooth and cool, wrapping the peas and bacon in a soft buttery hug.
The bacon crumbles pop with salty crunch that cuts through the creaminess nicely. Its like that perfect salty-sweet combo you didnt know you were craving.
The cheddar cheese adds a subtle sharpness that brings the whole salad together. Plus the red onion gives you a tiny spicy bite and fresh snap that keeps everything lively and fun in your mouth.
How to Store This for Later
If you got leftovers, pop the salad in an airtight container in your fridge. It should stay fresh and tasty for about 3 to 4 days. Just give it a gentle stir before serving again.
For longer storage, you can freeze the salad but keep in mind the texture of peas might change when thawed. Its still good for about a month in your freezer.
When youre ready to eat frozen salad, thaw it in the fridge overnight and then give it a mix. Dont microwave the salad wholeit messes with the creaminess.
What People Always Ask Me
- Can I use fresh peas instead of frozen? You sure can, but frozen peas are easier and give you the same texture when defrosted.
- Is this salad good for meal prep? Absolutely, it holds up well refrigerated and the flavors get even better.
- Can I leave out the bacon for vegetarians? Yep, but you might wanna add some toasted nuts or smoked paprika for that smoky flavor.
- How long do I pressure cook the peas if I wanna do that? Peas need just about 1-2 minutes under pressure with a quick release to keep them tender and not mushy.
- What kinda cheese works best? Sharp cheddar rocks here, but mild cheddar or even mozzarella can work if thats all you got.
- Can I make this salad more tangy? Sure thing, just add a bit more apple cider vinegar or a squeeze of lemon juice to kick it up a notch.
Creamy Pea and Bacon Salad
Ingredients
Ingredients
- ½ cup sour cream
- ⅓ cup mayonnaise
- 1 Tablespoon sugar
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cups frozen peas defrosted
- 8-10 strips bacon crumbled, cooked
- ½ cup cheddar cheese shredded
- ½ red onion diced
Instructions
Instructions
- In a small mixing bowl, mix together the sour cream, mayonnaise, sugar, vinegar, salt, and pepper until smooth and creamy. Cover and refrigerate while you make the salad.
- In a large mixing bowl, place the peas, crumbled bacon, shredded cheese, and onion. Toss to combine.
- Pour the salad dressing over the salad ingredients and toss to coat evenly.
- Cover and refrigerate for 2-3 hours. Serve cold.
