This recipe comprises of just the right mixture of garlic and broccoli, and is very easy to make. You could probably use frozen broccoli too if in a pinch.
- 1/2 cup water
- 2 heads broccoli cut into small florets
- 5 garlic cloves minced
- 1 tbsp rice wine
- salt to taste
- 1 tbsp peanut oil
- Place a trivet in the bottom of Instant Pot and add 1 cup of water.
- Transfer thebroccoli florets on the trivet and secure the lid.
- Cook under “Manual” and “Low Pressure” for about 10 minutes.
- Select “Cancel” and release the pressure quickly.
- Set the instant pot to “Sauté” mode and add peanut oil and garlic.
- Sauté for about 1 minute and add broccoli and rice wine.
- Sauté for about 30 seconds and dish out.
Calories: 97kcal Carbohydrates: 14g Protein: 6g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 68mg Potassium: 651mg Fiber: 5g Sugar: 3g Vitamin A: 1263IU Vitamin C: 182mg Calcium: 100mg Iron: 2mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.