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Frozen broccoli in ziploc bag
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How to Freeze Broccoli (with 3 Cooking Methods)

Knowing how to freeze broccoli is the best way to save extra broccoli you have on hand and make sure you're eating deliciously fresh veggies all year round! Frozen broccoli is so easy to prepare, too, making it a super easy side dish, and freezing it is so easy. This guide to freezing broccoli includes directions for blanching, steaming, and the Instant Pot.
Course Basics
Cuisine Basics
Keyword freezer meal, meal prep, stockpile
Prep Time 15 minutes
Cook Time 15 minutes
Freeze Time 2 hours
Total Time 2 hours 30 minutes
Servings 4
Calories 39kcal

Equipment

  • Baking sheet
  • Parchment Paper
  • Equipment for Cooking Method of Choice
  • Freezer
  • Freezer-safe sealable plastic bags

Ingredients

  • 1 pound fresh broccoli chopped

Instructions

  • Line baking sheet with parchment paper and set aside. Cook broccoli according to preferred method below.

To Blanch the Broccoli

  • Fill large bowl with ice and water to create ice bath. Set aside.
  • Fill large pot with salted water and bring to boil over medium-high heat. Add chopped broccoli to water, cooking JUST until bright, vibrant green, approximately 3 minutes. You should be able to pierce stems with tines of fork.
  • Immediately transfer broccoli into ice bath using slotted spoon. Let broccoli cool in ice bath approximately 5 minutes, then drain water and dry broccoli thoroughly with paper towels. Continue with "To Freeze Broccoli" section below.
    Fresh broccoli after cooking and drying, laying on a paper towel

To Steam the Broccoli

  • Fill large bowl with ice and water to create ice bath. Set aside.
  • Place steamer basket in large pot. Add enough water to fill pot approximately 2 inches - water should not touch steamer basket.
  • Bring water to simmer over medium-high heat, then add broccoli to steamer basket, being careful not to overcrowd basket. Work in batches as needed.
  • Cover pot with lid. Cook approximately 5 minutes, until broccoli is just bright green. You should be able to pierce stems with tines of fork.
  • Immediately transfer broccoli into ice bath using slotted spoon. Let broccoli cool in ice bath approximately 5 minutes, then drain water and dry broccoli thoroughly with paper towels. Continue with "To Freeze Broccoli" section below.
    Fresh broccoli after cooking and drying, laying on a paper towel

To Cook Broccoli in the Instant Pot

  • Add 1 cup water to Instant Pot and place trivet in bottom of pot.
  • Add broccoli florets to trivet. Secure lid with vent in "Sealing" position and set to Manual High Pressure for 0 minutes. Note: for tender broccoli, use Manual High Pressure. For tender-crisp broccoli, use Manual Low Pressure for 0 minutes.
    Instant Pot with steamer basket and broccoli florets
  • If cooking on Manual High Pressure: Fill large bowl with ice and water to create ice bath. When cook time is up, immediately (carefully) Quick Release steam and remove lid. Transfer broccoli into ice bath using slotted spoon. Let broccoli cool in ice bath approximately 5 minutes, then drain water and dry broccoli thoroughly with paper towels. Continue with "To Freeze Broccoli" section below.
    If cooking on Manual Low Pressure: When cook time is up, immediately (carefully) Quick Release steam and remove lid. Transfer broccoli to flat surface and dry broccoli thoroughly with paper towels. Continue with "To Freeze Broccoli" section below.
    Fresh broccoli after cooking and drying, laying on a paper towel

To Freeze Broccoli

  • Spread dried broccoli out on baking sheet in one single, even layer. Place baking sheet in freezer for 1 to 2 hours, until broccoli is completely solid.
    Fresh, cooked, dried broccoli ready to be frozen
  • Once broccoli is frozen, transfer all pieces to freezer-safe sealable bag (or airtight freezer-safe container) and store in freezer until ready to use. Frozen broccoli will keep 6 to 8 months.
    Frozen broccoli in ziploc bag

Notes

  • This method works for any amount of broccoli, as long as you've got the freezer space, so feel free to get a little crazy!
 
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. 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: 1serving | Calories: 39kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 37mg | Potassium: 358mg | Fiber: 3g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 101mg | Calcium: 53mg | Iron: 1mg | Net Carbs: 5g