📝 About This Recipe
Elevate your weeknight side dish with this vibrant, tender-crisp broccoli that's infused with aromatic garlic and a bright citrus finish. By using the Instant Pot, we lock in the brilliant green color and vital nutrients while creating a luxurious garlic-butter emulsion that coats every floret. This recipe proves that healthy vegetables can be the most crave-worthy part of your plate with just a few minutes of pressure cooking.
🥗 Ingredients
The Vegetables
- 2 large heads Fresh Broccoli (cut into bite-sized florets)
- 1 cup Cold Water (for the steaming process)
Garlic Butter Glaze
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from browning too quickly)
- 4 cloves Fresh Garlic (finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle hint of heat)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
Garnish & Finishing
- 2 tablespoons Grated Parmesan Cheese (freshly grated)
- 1 tablespoon Toasted Pine Nuts (for added crunch)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
👨🍳 Instructions
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1
Prepare the broccoli by washing the heads thoroughly and cutting them into uniform 1.5-inch florets. Peel the stems and slice them into thin coins to ensure they cook at the same rate as the tops.
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2
Pour 1 cup of cold water into the inner stainless steel pot of your Instant Pot.
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3
Place a steamer basket inside the pot. If you don't have a basket, the trivet that came with the unit can work, though a basket is better for containing smaller florets.
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4
Arrange the broccoli florets and stem pieces evenly inside the steamer basket. Do not pack them too tightly to allow steam to circulate.
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5
Secure the lid on the Instant Pot and ensure the steam release valve is set to the 'Sealing' position.
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6
Select the 'Pressure Cook' or 'Manual' setting and set the time to 0 (zero) minutes on High Pressure. This sounds strange, but the time it takes for the pot to come to pressure is enough to perfectly steam the broccoli.
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7
While the Instant Pot is coming to pressure, melt the butter and olive oil in a small skillet over medium-low heat.
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8
Add the minced garlic and red pepper flakes to the skillet. Sauté gently for 1-2 minutes until the garlic is fragrant and soft but not browned.
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9
Stir in the lemon juice, lemon zest, salt, and pepper into the butter mixture, then remove from heat.
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10
As soon as the Instant Pot beeps to signal the end of the 0-minute cycle, perform a 'Quick Release' by carefully moving the valve to the 'Venting' position. Do not let it sit on 'Keep Warm' or the broccoli will turn mushy.
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11
Open the lid carefully and use tongs to transfer the steamed broccoli to a large mixing bowl.
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12
Pour the warm garlic butter sauce over the broccoli and toss gently with a silicone spatula to coat every piece without breaking the florets.
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13
Transfer to a serving platter and immediately sprinkle with the grated Parmesan, toasted pine nuts, and fresh parsley.
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14
Serve immediately while steaming hot for the best texture and flavor profile.
💡 Chef's Tips
For the best texture, always use the '0 minute' cook time trick; the residual heat during pressurization is plenty for tender-crisp broccoli. Always perform a Quick Release immediately—even 2 minutes of natural release will turn your broccoli olive-drab and soft. If you prefer your broccoli very soft, set the timer to 1 minute instead of 0. Ensure your garlic is freshly minced; pre-jarred garlic has a metallic aftertaste that will ruin the delicate flavor of the butter sauce. If you don't have a steamer basket, you can use a heat-safe colander that fits inside the pot as long as it doesn't touch the water.
🍽️ Serving Suggestions
Pair this as a side with pan-seared Atlantic salmon or a lemon-herb roasted chicken. Serve alongside a creamy mushroom risotto for a vegetarian feast. Add a scoop of this broccoli to a bowl of fluffy quinoa or farro for a healthy lunch. This dish works beautifully as a companion to a heavy steak, as the lemon acidity cuts through the richness of the meat. Enjoy with a glass of crisp Sauvignon Blanc or a light Pinot Grigio.