Instant Pot Broccoli
This Instant Pot Broccoli is ready to eat in less than 10 minutes! You’ll end up with perfect results every time with this quick and easy pressure cooker method.
- 2 heads broccoli chopped into florets
- ½ cup water
- salt and pepper to taste
- lemon juice optional
- parmesan cheese shredded, optional
Chop the broccoli into florets, then place it into your Instant Pot/pressure cooker. Pour the water over top.
Close the lid and make sure the knob on top is in the "seal" position. Pressure cook the broccoli for 1 minute for a soft but still slightly crunchy texture, or 2 minutes for soft broccoli (similar to steamed broccoli).
As soon as it's done, immediately switch the knob to "vent". The broccoli should be perfectly tender!
Add salt and pepper to taste, then top with 1 tablespoon lemon juice (optional) and a sprinkle of parmesan cheese (optional). Enjoy!
*Calories are per serving and are an estimation; serving size is 2-4
*Storage: store leftover broccoli in a sealed container in the refrigerator for up to 3 days
Calories: 103kcal | Carbohydrates: 20g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 102mg | Potassium: 961mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1894IU | Vitamin C: 271mg | Calcium: 144mg | Iron: 2mg