One of the things I was excited about with the Instant Pot was the steamer and I haven’t used it nearly as much as I thought I would. On this particular day we were having Mongolian Beef from my freezer meal stash and I thought some steamed broccoli for me instead of rice would be perfect. The kids each took their obligatory bite – but they weren’t super excited for it. I was shocked! 😀
This is so darn easy that it’s barely even a recipe. Sometimes I put things on my blog for a reference for me to look back at for things that I tried and really liked.
What makes this a keeper to me is that the broccoli stayed tender-crisp. It wasn’t mushy and had a vibrant beautiful color after being steamed.
Let’s Get Crafty!
Cut the fresh broccoli crowns off leaving some of the stem. I ended up with around 1 1/2 cups
In the instant pot – put in your steamer base (mine came with the IP) and add at least a cup of water.
Put your steaming basket on top of the steamer base. There are special steaming baskets you can buy but I use the cheesecake tin Mark got me and the size works perfectly. I also put just a touch of water in that tin.
Put the broccoli in the cheesecake tin. Done and done. Nothing else.
For the Instant Pot – set the knob at the top to sealing and close the lid.
Select the steam button and hit the minus sign to reduce the time to -0-. This is telling your IP to build the pressure and then be done without actually cooking it once the pressure builds.
So good! Have a great day. Thanks for stopping by.
My Crafty Corner 