Learn how to make perfectly steamed Instant Pot broccoli using your pressure cooker. Seasoned with lemon, garlic, salt and a little olive oil
1 head broccoli, cut into florets (cut the larger ones into half florets)
3–4 lemon slices
2 cloves garlic, diced
Salt and pepper to season
2 tablespoon olive oil (to finish, butter could be used)
Add a cup of water to the Instant Pot and place the trivet inside the pot.
Place the broccoli florets into a round springform tin or a heatproof dish that can fit inside the Instant Pot. Scatter the lemon slices and garlic around (some under the broccoli). Lower the tin into the Instant Pot on top of the trivet.
Close and lock the lid, making sure the top valve is pointing to Sealing. Set to Manual and change the pressure from HIGH to LOW (this is important). Set the time to 0 minutes for lightly cooked broccoli, 1 minute for medium, and 2 minutes for a softer texture. After 3 beeps, the Instant Pot will begin to pressurize and cooking will commence even during this page. Once the timer goes off, use the quick release to let off the pressure (point the top valve to Venting and step away to avoid the hot steam).
Remove the tin carefully and transfer the broccoli with lemon and garlic to a bowl. Drizzle with a little olive oil while hot and season with salt and pepper to taste. You can also add butter instead of oil. Serve while hot.
Make-ahead tip: You can use this method to batch cook broccoli as part of your meal prep. Store in Tupperware container for 3-4 days in the fridge and reheat with a little oil or butter, or use in salads.
- Serving Size: 1/4 broccoli head with 1/2 tablespoon olive oil
- Calories: 95
- Sugar: 1.8 g
- Sodium: 174.8 mg
- Fat: 7.4 g
- Saturated Fat: 1 g
- Carbohydrates: 7.2 g
- Fiber: 2.4 g
- Protein: 2.6 g
- Cholesterol: 0 mg