Steamed Broccoli
Fresh broccoli florets steamed under pressure until tender-crisp. Ready in under 15 minutes with minimal prep.
Ingredients
Method
Completed steps 0
Wash and cut broccoli into large, even-sized florets.
Pour water into the pressure cooker insert and place the steamer basket inside. Arrange broccoli florets on the basket in a single layer.
Lock the lid and set the pressure cooker to manual or pressure cook mode at high pressure for 0 minutes with the vent sealed. (For crunchier broccoli, use low pressure for 0 minutes.)
When the cycle finishes and the cooker beeps, manually quick-release the pressure immediately. Carefully lift out the steamer basket—it will be hot.
Optionally run the basket under cold water for about 1 minute to stop cooking, or serve right away.
Season with salt and pepper to taste.
Notes
Quick release immediately after the beep to prevent overcooking; timing is critical for the right texture.
For softer broccoli, increase cooking time to 2 minutes; for very tender, use 3–4 minutes.
Works with 1 to 2 broccoli heads; adjust water to 1 cup per head if cooking more.
Calories: 103 kcal · Carbs: 20 g · Protein: 8 g · Fat: 1 g · Sodium: 106 mg · Fiber: 7 g · Sugar: 5 g
Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.