Instant Pot Broccoli
The quickest, easiest way to cook broccoli, this Instant Pot broccoli is buttery and tender, drizzled with a lemon butter sauce, and on the table in 15 minutes!
Servings 4 servings
Calories 153kcal
Equipment
- Pressure cooker
- Steamer basket
Ingredients
- 1 large head of broccoli about 4 cups of florets
- ½ cup water
Lemon Butter Sauce:
- 4 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon sea salt
Instructions
- Cut the heads of broccoli into individual florets.
- Place them in a steamer basket (made to work with Instant Pot) and put them in the Instant Pot.
- Add the water and set the pressure to cook for zero minutes.
- Use the quick release to release the steam when done.
- Drizzle with lemon butter and serve immediately.
Lemon Butter Sauce:
- Combine the butter, lemon juice, salt and pepper in a microwave safe bowl. Microwave for 20-60 seconds, or until butter is fully melted.
- Stir well to ensure it is combined and the salt has dissolved.
Notes
- If your broccoli comes out mushy (I've never had this happen, but some people have), try cooking it on low pressure instead.
- Use fresh lemon juice for the best results. Bottled juice will not provide the same fresh flavor.
- You can also crumble some cheese like feta or goat cheese on top for an extra delicious tangy flavor.
- Double the recipe for the same cook time.
- I use a 6 quart Instant Pot to make this recipe. An 8 quart would work also, but I would add ¾ cup of water.
- Replace the lemon butter with this Chili Butter if you want some spice or this Chimichurri Sauce for a delicious tangy, herby flavor.
Nutrition
Serving: 1cup | Calories: 153kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 126mg | Potassium: 480mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1297IU | Vitamin C: 137mg | Calcium: 75mg | Iron: 1mg