"Roasted" Garlic Lemon Paleo Instant Pot Broccoli
Make perfectly steamed Paleo Instant Pot Broccoli, along with the most delicious "roasted" garlic lemon dressing, all without turning on the oven!
Prep Time2 mins
Cook Time20 mins
Total Time22 mins
Servings: 6 servings
- 1 small head of garlic
- 1 cup water
- 2 tbsp + 1 tsp extra virgin olive oil
- 2 heads of broccoli separated into florets (about 6 cups of florets)
- 2 tbsp lemon juice
- 1/2 tsp sea salt plus more to taste
- 1/2 tsp ground black pepper Omit for AIP
- Sprinkle of crushed red pepper, for garnish Optional: omit for AIP
Slice off the top of the garlic head.
Pour water into the Instant Pot and fit a steamer basket over the water.
Place the garlic head on the steamer and drizzle 1 tsp of olive oil over it.
Close the the lid and make sure the pressure valve is set to SEALING. Set it to HIGH on MANUAL for 8 minutes.
Once it beeps to a finish, wait 10 minutes for the pressure to release naturally.
Open the lid and carefully remove the garlic and set aside to cool. Leave the water and the steamer basket in the Instant Pot.
Add broccoli florets to the Instant Pot on the steamer basket, while the water is still hot.
Close the the lid and make sure the pressure valve is set to SEALING. Set it to MANUAL for 0 minutes.
Immediate release the pressure valve once it beeps to a finish and open the lid.
Transfer the broccoli florets to a mixing bowl.
Once the garlic is cool enough to handle, gently squeeze out the cloves and place in a blender.
Add 2 tbsp of olive oil, lemon juice, salt, and pepper to the blender with the garlic cloves and blend until smooth and creamy.
Pour the lemon garlic sauce over the broccoli. Gently toss together. Taste and add more sea salt, if needed.
Garnish with crushed red peppers, if using, and serve.
Serving: 1serving | Calories: 122kcal | Carbohydrates: 15g | Protein: 6g | Fat: 5g | Sodium: 457mg | Potassium: 664mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1265IU | Vitamin C: 184.2mg | Calcium: 95mg | Iron: 1.5mg