Broccoli Salad Pressure Cooker Recipe You Gonna Love
A fresh and vibrant broccoli salad made with crisp veggies, sharp cheddar, bacon, and a creamy, tangy dressing. Perfect for quick prep and chilling to meld flavors beautifully.
Ingredients
Ingredients
- 5-6 cups broccoli florets fresh, about 1 lb or 2 ½ heads
- 1 cup sharp cheddar cheese thicker cut, not finely shredded
- 2/3 cup dried cranberries
- 1/2 cup crumbled bacon
- 1/2 cup salted sunflower seeds
- 1/3 cup red onion diced into small pieces
- 3/4 cup mayonnaise olive oil mayo preferred
- 1/4 cup sour cream
- 1.5 tablespoons white wine vinegar
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Instructions
- Combine broccoli florets, sharp cheddar, dried cranberries, crumbled bacon, salted sunflower seeds, and diced red onion in a large bowl.
- In a smaller bowl, whisk together mayo, sour cream, white wine vinegar, sugar, salt, and pepper until smooth and creamy.
- Pour dressing over the broccoli mixture and toss until evenly coated.
- Cover the bowl tightly and refrigerate for at least one hour. Toss again before serving.
Notes
For best flavor refrigerate for at least one hour before serving. Store broccoli salad in an airtight container in the fridge for up to 3 days. Keep dressing separate if storing for several days. Let natural release if pressure cooking broccoli. Bacon can be substituted or omitted for vegetarian variations.