Broccoli Salad Pressure Cooker Recipe
A simple broccoli salad recipe made with bacon, cranberries, and other simple add-ins! Be sure to check out the recipe tutorial video!
Equipment
- 1 Pressure cooker
- 1 Mixing bowl Large
- 1 Whisk
Ingredients
Main ingredients
- 5-6 cups broccoli florets fresh and green, from about 2 ½ heads
- 1 cup sharp cheddar cheese chunkier pieces
- ⅔ cup dried cranberries
- ½ cup crumbled bacon cooked till crisp
- ½ cup salted sunflower seeds
- ⅓ cup red onion diced small
- ¾ cup olive oil mayo
- ¼ cup sour cream
- 1 ½ Tablespoons white wine vinegar
- 3 Tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Instructions
- Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
- In a small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
- Pour dressing over broccoli combination and toss or stir well.
- Refrigerate for at least one hour before serving. Toss thoroughly again before serving.
Notes
I never blanch my broccoli when making broccoli salad. For longer storage, keep the salad and dressing separate.