Instant Pot Broccoli
Instant Pot broccoli is so easy and quick to make, with a pressure cook time of zero minutes! No more mushy and overcooked stovetop broccoli. Enjoy as a side dish or toss into your favorite pasta, rice, and meat dishes.
Prep Time1 minute min
Cook Time10 minutes mins
Total Time11 minutes mins
Course: Side Dish
Cuisine: American
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Keyword: instant pot broccoli, instant pot steamed broccoli, pressure cooker broccoli
Servings: 8
Calories: 19kcal
Author: Kristina Tipps
- 1 lb fresh broccoli *see notes for bagged or frozen broccoli
- 1 - 1½ cups cold water
Pour the recommended amount of cold water for your Instant Pot size into the inner pot. This is 1 ½ cups for an 8 quart pot. Put a steamer basket or trivet inside the pot.
Wash the broccoli, cut it into florets, and put into the steamer basket or trivet. Close and seal the Instant Pot lid. Set to pressure cook on high for 0 minutes for tender-crisp broccoli or 1 minute for soft broccoli.
Complete a quick release of the pressure when done. Carefully remove the steamed broccoli using tongs or transfer the basket or trivet to the counter using oven mitts.
Let cool for a few minutes and serve warm as a side dish or toss into pasta, rice, or meat dishes.
This recipe will work in a 6, 8 or 10 quart Instant Pot. You'll likely need to reduce the amount of broccoli for a 3 quart pot.
Using frozen broccoli: the recipe remains the same if using frozen broccoli.
Using bagged broccoli: for pre-cut bags of broccoli, cook for 2 minutes for tender-crisp broccoli and 3 minutes for softer broccoli.
Storing: keep cooked broccoli stored in the fridge for up to 5 days or in the freezer for up to 6 months.
Serving: 3oz | Calories: 19kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 51mg | Calcium: 28mg | Iron: 1mg