This isn’t a recipe, per se. It is more of a technique for cooking broccoli in the Instant Pot®. I was so excited to make all sorts of steamed veggies using the steam setting in the pressure cooker. However, I was less than impressed with my first few attempts. Asparagus? Soggy. Broccoli? Reduced to a grayish hue. This is no way to treat a vegetable, and certainly no way to convince your family to eat more green things.
The steam function is not the best method for cooking vegetables in the Instant Pot®. Sure, many people use and like it, however I found the results to always be overdone. My method greatly reduces the water from the recommended 1-2 cups down to 1/4 cup for 2 or 3 cups broccoli florets. I also reduced the cooking time from 1-3 minutes to 0 (zero) minutes on manual – high pressure. You have to watch the pot carefully, because it is done relatively fast and you have to release the pressure immediately, by switching the valve from sealing to venting. A quick dunk in an ice bath, stops the cooking and helps to ensure bright green color. I can’t wait to try this with asparagus.