Instructions

• First, combine shredded cabbage, shredded carrots, sliced bell peppers, and sweet pickle slices in a big bowl. You want everything mixed well but still crunchy so don’t overhandle it.
• Next, in a smaller bowl, whisk together your apple cider vinegar, honey, red pepper flakes, and salt. This dressing’s what makes your slaw sing so take your time balancing flavors.
• Pour the dressing right over the slaw mix and toss everything until it’s evenly coated. Don’t be shy, really get in there to make sure every shred’s coated.
• Grab your pressure cooker and put the slaw mixture inside. Lock on the lid with its sealing ring perfectly in place. Set the cooker to pressure build mode and cook for just a couple minutes — slaw's kinda delicate and this step just helps the flavors soak in better.
• After the timer’s done, let the pressure release naturally. Watch the float valve drop and hear that gentle hiss? That’s your cue that it’s ready to open. Let it cool down slightly before serving to keep that perfect crunch.