Instant Pot Steamed Broccoli
Steaming a head of broccoli in the Instant Pot will soon become your favorite way to cook it! Going from fresh to tender in minutes and without a messy hassle is just another reason to love this simple recipe.
Servings: 4 servings
Calories: 85kcal
Cost: Recipe $1.55 / Serving $0.39
Ingredients
- 1 bunch fresh broccoli, about 1 pound, cut into florets ($1.31)
- 1 cup water ($0.00)
- 1 tablespoon olive oil ($0.14)
- ½ teaspoon onion powder ($0.04)
- ½ teaspoon garlic powder ($0.04)
- ¼ teaspoon salt ($0.01)
- ⅛ teaspoon ground black pepper ($0.01)
Instructions
- Prepare the broccoli. Wash the broccoli and trim into bite-sized florets.
- Add water and load. Pour the water into the Instant Pot liner. Place the broccoli in a steamer basket or on the trivet inside the pot.
- Pressure cook. Close the lid, set the valve to sealing, and cook on High Pressure for 0 minutes.
- Quick release. Perform a quick pressure release as soon as the cook time ends.
- Season. Carefully drain any remaining water and transfer the broccoli to a large mixing bowl. Add the olive oil, onion powder, garlic powder, salt, and black pepper. Toss gently to coat.
- Serve. Serve warm.
Notes
- Texture control. Cooking for 0 minutes yields tender-crisp broccoli. For softer broccoli, increase cook time to 1 to 2 minutes.
- Water amount. Keep the water amount the same even if adjusting the quantity of broccoli, as the Instant Pot requires liquid to pressurize.
- Equipment. Use a steamer basket or trivet to keep broccoli out of the water for best texture.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 5 days, though best quality is enjoyed sooner.
Nutrition
Serving: 1serving | Calories: 85kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 199mg | Potassium: 488mg | Fiber: 4g | Sugar: 3g | Vitamin A: 947IU | Vitamin C: 136mg | Calcium: 75mg | Iron: 1mg
