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+ servings
Instant Pot broccoli in a white bowl

Instant Pot Broccoli with an Easy Lemon Butter Sauce

Making broccoli in the Instant Pot is the absolute easiest way to cook this veggie to perfection. It's quick to make and totally hands off, and this recipe includes a super speedy lemon butter sauce that makes this healthy side dish a new family favorite. You'll never steam or blanch broccoli again!
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Yield:4

Equipment

  • Instant Pot
  • Silicone steamer basket or other Instant Pot steamer insert (optional)

Ingredients

For the Broccoli

  • 1 pound raw broccoli cut into florets
  • 1 cup water

For the Lemon Butter Sauce (Optional)

  • ¼ cup butter
  • 1 tablespoon lemon juice
  • 1 large pinch salt

Instructions

  • Place steamer basket in bottom of Instant Pot. Add broccoli florets and water.
    Instant Pot with steamer basket and broccoli florets
  • Cover Instant Pot with lid and place vent in Sealing position. Set to Manual Low Pressure for 0 (zero) minutes. Note: if your broccoli is larger or very, very firm, you can cook on Manual High Pressure for 0 (zero) minutes. For us, though, Low Pressure works perfectly, and anything longer than 0 (zero) minutes overcooks the broccoli.
  • While Instant Pot comes to pressure, make lemon butter sauce. Melt butter, then stir in lemon juice and salt. Stir to combine thoroughly. Set aside until serving.
    Lemon garlic butter sauce in a small white bowl
  • When cook time is up, immediately Quick Release steam. Very carefully open steam valve and remove lid.
  • If you cooked at High Pressure instead of Low, you may want to remove steam basket from Instant Pot and run cold water over broccoli to stop cooking. Either way, shake broccoli dry and serve warm with lemon butter sauce.

Notes

  • The 0 (zero) minute setting is not a typo! All of the cooking actually happens while the Instant Pot comes to pressure. We've found that setting the cook time to anything longer than 0 (zero) minutes overcooks the broccoli.
  • Make it Dairy Free/Vegan: Use dairy free butter, or skip the lemon butter sauce.
  • Make it Whole30/Paleo: Use ghee instead of butter, or skip the lemon butter sauce.
  • This recipe was tested and perfect using a 6-quart Instant Pot. For an 8-quart Instant Pot, you may need to add ¼-½ cup water more.
 
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving out of 4 using the ingredients listed, including 1 serving of lemon butter sauce out of 4. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving Size: 1serving | Calories: 141kcal | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 151mg | Potassium: 366mg | Total Carbs: 8g | Fiber: 3g | Sugar: 2g | Net Carbs: 5g | Vitamin A: 1061IU | Vitamin C: 103mg | Calcium: 59mg | Iron: 1mg
Recipe By:Cheryl Malik