Steaming Broccoli: Quick, Easy, And Healthy Pot Method

Steaming broccoli is a fast, healthy, and tasty way to cook this nutritious vegetable. It preserves the vegetable's vibrant green colour and fresh flavour without the addition of oil. While boiled broccoli is often soggy, steamed broccoli is characteristically crisp-tender. Plus, when you boil broccoli, some of the nutrients leach into the water. Steaming broccoli is also incredibly easy to do and only takes a few minutes.

Preparing the broccoli

Firstly, ensure your broccoli is thoroughly washed. Submerge the head in a large bowl of water to remove any dirt or residue. Weigh it down if necessary, and let it soak for a few minutes before rinsing under cold water. This step is important, as broccoli heads can have dirt and grit in their florets.

Next, trim the broccoli by cutting off the end of the stem if it appears dry. Use a vegetable peeler to remove the tough outer skin of the stem. Slice the peeled stem into rounds until you reach the point where the florets branch off. Using a chef's knife, cut through the head of broccoli to separate the florets, turning the head as you go. Try to keep the florets a similar size so they cook evenly.

Alternatively, you can cut the crowns away from the large stems and break them into bite-sized florets. Rinse the florets thoroughly and peel and discard the thick outer skin of the stems. You can then slice or quarter the stems lengthwise.

Choosing a steaming method

There are several ways to steam broccoli, depending on the equipment you have available. Here are some of the most common methods:

Steamer Basket Method

Fill a large pot with about an inch of water and bring it to a boil. Place the broccoli florets in a steamer basket (or a metal colander if you don't have a steamer basket) inside the pot. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 5 to 10 minutes, or until the broccoli is bright green and tender-crisp.

Large Skillet Method

Fill a large skillet with just enough water to cover the bottom and bring it to a simmer over medium heat. Place the broccoli florets directly in the skillet and cover with a lid. Steam the broccoli for 3 to 5 minutes on low heat, or until it's bright green and tender-crisp.

Microwave Method

Place the broccoli florets in a microwave-safe bowl with just enough water to cover the bottom (or 2-3 tablespoons). Cover the bowl with a microwave-safe plate or lid and microwave for 2 to 5 minutes, checking frequently, until the broccoli is tender-crisp.

Electric Pressure Cooker Method

Place 1 cup of water in an electric pressure cooker, such as an Instant Pot. Add the broccoli to a steamer basket and place it inside the cooker. Close the lid and select the steam setting for 0 minutes, which means the broccoli will be done once the cooker comes to pressure. This should take around 10 minutes, including the time to pressurize and naturally release.

No matter which method you choose, be careful not to overcook the broccoli, as it can quickly turn from a vibrant green colour to a drab olive green. Aim for tender-crisp broccoli that can be easily pierced with a fork.

Cooking the broccoli

First, prepare the broccoli. Wash the broccoli thoroughly and trim off the stalk. Cut the broccoli into bite-sized florets. If you like, you can also peel, dice, and steam the stalk. Otherwise, you can save it for another use, such as making broccoli rice.

Next, fill a large pot with about half an inch to one inch of water and bring it to a boil. If you don't have a steamer basket, you can use a metal colander that fits inside your pot or simply place the broccoli directly in the pot.

Add the broccoli florets to the steamer basket or colander and place it inside the pot. If you don't have either of those, you can add the broccoli florets directly to the pot of boiling water.

Cover the pot with a lid. Reduce the heat to low or medium and let the broccoli steam for 3 to 10 minutes, depending on your desired level of tenderness. Keep an eye on the time, as broccoli cooks quickly and can easily become overcooked.

Check the broccoli with a fork to see if it's done to your liking. The broccoli should be fork-tender but not limp, and it should still be a vibrant green colour.

Once the broccoli is cooked to your desired level of doneness, remove it from the heat and drain any excess water. Season the broccoli with salt and pepper, or other seasonings of your choice, and serve immediately.

Note: If you're using a large skillet or frying pan instead of a pot, follow the same steps, but make sure the water level is low enough so that the broccoli steams without boiling.

Seasoning the broccoli

• Olive oil and lemon juice
• Salt, pepper, and olive oil
• Salt, pepper, and a squeeze of lemon juice
• Salt, pepper, olive oil, and lemon juice
• Salted butter
• Black pepper and seasoned rice vinegar
• Mayonnaise
• Olive oil and lemon zest
• Olive oil and balsamic vinegar
• Toasted slivered almonds
• Toasted sesame seeds

Serving the broccoli

The great thing about steamed broccoli is that it's a blank canvas. You can eat it as it is, or add a variety of toppings and seasonings to enhance its flavour.

A simple sprinkling of salt might be all you need, especially if the broccoli is accompanying a dish with a bold sauce. If you want to add more flavour, try a pat of butter, a squeeze of lemon, or hollandaise sauce.

• Olive oil and lemon juice
• Parmesan cheese and red pepper flakes
• Sautéed garlic in olive oil
• Olive oil, lemon zest, and balsamic vinegar
• Toasted slivered almonds or sesame seeds
• Mayonnaise
• Salt and pepper

If you're serving steamed broccoli as a side dish, it pairs well with a frittata, a baked potato or sweet potato, vegan meatballs, or a hot bowl of soup. It's also great with pasta.

You can also add steamed broccoli to grain bowls or toss it with noodles.

Frequently asked questions