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Instant Pot Broccoli
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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.
Prep Time2 mins
Cook Time1 min
Total Time3 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 83kcal
Author: NicoleDurham
Cost: Recipe $1.55 / Serving $0.38


  • 1 bunch fresh broccoli (about 1 pound) ($1.29)
  • 1 cup water ($0.00)
  • 1 tablespoon olive oil ($0.13)
  • ½ teaspoon onion powder ($0.05)
  • ½ teaspoon garlic powder ($0.05)
  • ¼ teaspoon salt ($0.02)
  • teaspoon black pepper ($0.01)


  • Wash and chop broccoli into nice sized floret pieces.
  • Place 1 cup of water into Instant Pot and place broccoli in a steamer basket or on a trivet. Lower into Instant Pot.
  • Close the lid and seal it shut. Set it to High Pressure for 0-2 minutes. (0 for crispy and 2 for very tender or 1 for somewhere in between.)
  • Do a Quick Pressure Release to release steam and remove broccoli from Instant Pot. Drain water and place broccoli in a large mixing bowl.
  • Mix with olive oil and seasonings until well coated.
  • Serve warm.


Recipe Tips

You can cook your broccoli in Instant Pot steamer baskets like I used, or you can simply lay them on your Instant Pot trivet. Both methods work, but I really love the steamer basket because it's convenient. Cooking your broccoli for 0 minutes is an option because the pressure cooker will still cook as it comes up to temperature/pressure.
Once it's reached, (it should have been a few short minutes) and it should be perfect for crisp cooked broccoli.
You can adjust the seasoning mixture to taste, and even halve the broccoli (or double it) for the recipe, but do not change the amount of water requested as your Instant Pot will need a minimum amount of liquid in the pot to work ad come up to pressure.


You can keep leftover steamed broccoli in an airtight container in the fridge for up to 5 days before it needs to be eaten or tossed. For best results, I recommend eating it sooner rather than later. 


Serving: 1scoop | Calories: 83kcal | Carbohydrates: 10.3g | Protein: 4.3g | Fat: 4.1g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Sodium: 52.7mg | Potassium: 483.3mg | Fiber: 4g | Sugar: 2.6g | Vitamin A: 47.1IU | Vitamin C: 135.7mg | Calcium: 74.4mg | Iron: 1.1mg