This Instant Pot Broccoli is a quick and easy way to achieve perfectly steamed broccoli! This healthy vegetable side dish is versatile and great next to any dinner.
It’s no secret that I struggle with side dishes! I’m all about coming up with great dinner ideas, but sides? Not so much. I absolutely love serving dinner with 1-2 sides, with at least 1 of those being a veggie, and this instant pot broccoli might be my new fave.
Why? It’s quick, easy, tasty, and super versatile!
Only 2 ingredients necessary for perfectly steamed broccoli! Seasoning suggestions are listed below, but ultimately, it’s up to you!
- Water – steams the broccoli in the instant pot as it comes to pressure.
- Broccoli – washed, dried, cut into florets.
- Olive Oil and Lemon Juice – veggies need fat and acid to make them flavorful; today we’re using extra virgin olive oil and lemon juice!
- Parmesan – adds a warm, nutty, slightly salty flavor.
- Garlic Powder, Salt, and Pepper – a simple trio of seasonings to take your instant pot broccoli to another level of flavor.
- Sunflower Seeds, Dried Cranberries, Feta, and Green Onions – optional for serving, if desired! I love the chewy texture of the dried cranberries next to the crispy texture of the sunflower seeds.
How to make
This instant pot recipe cooks for “zero” minutes. Yep, you read that right! Don’t worry…it will make sense in a second. 😉
- Place water into the bottom of your instant pot then top with broccoli florets.
- Close the lid and cook for 0 minutes (it will still take the instant pot about 5 minutes to come to pressure which steams the broccoli.)
- Flip the valve to quick release and drain the broccoli.
- Place broccoli in a large bowl along with olive oil, lemon juice, parmesan, and seasonings, toss to combine, then serve and enjoy!
How long to cook
Set your 6 quart Instant Pot to HIGH pressure for ZERO minutes. The pot requires time to come to pressure which steams the broccoli, so it’s not actually zero minutes — it’s about 5. Still super quick!
How to cut broccoli florets
The florets are the top “tree”-like portion of the broccoli head…and it’s super easy to cut them!
- Wash and dry the whole head of broccoli.
- Pull any leaves off.
- Slice through the large stem, just below where the florets start.
- Slice off the florets and cut them into smaller pieces.
What to serve with instant pot broccoli
I love this broccoli recipe as a side dish for pretty much any entree. Here are some yummy main dish ideas.
How to store
Leftover broccoli is best served immediately, but will keep in an airtight container in the fridge for up to 4 days. I don’t recommend freezing it because the texture will be affected.
To enjoy again, warm in the microwave or on the stove.
Instant Pot Broccoli
Equipment for this recipe
- 1 cup water
- 2 (1 pound) heads broccoli washed, dried, and cut into florets (don’t cut the florets too small or you’ll end up with mushy broccoli)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 tablespoons finely grated parmesan
- 1 teaspoon garlic powder
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon pepper
- Salted roasted sunflower seeds, dried cranberries, crumbled feta, green onions optional for serving
- Place water into the bottom of your 6 quart Instant Pot.
- Top with broccoli florets.
- Close and lock the lid. Be sure the pressure valve is pointed toward SEALING.
- Cook on HIGH pressure for 0 minutes (yes, 0 minutes, it still takes about 5 minutes for the Instant Pot to come to pressure).
- Flip the valve to quick release the pressure, then drain the broccoli.
- Place drained broccoli into a large bowl and toss with olive oil, lemon juice, parmesan, garlic powder, salt, and pepper.
- Taste and re-season and toss with optional sunflower seeds, cranberries, feta, and green onions, then serve and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.