Prep the broccoli: Rinse and cut into medium florets, about 1.5 to 2 inches each. Remove thick, woody parts of the stem or peel and slice them thin. Aim for even pieces so everything cooks at the same rate.

Add water to the pot: Pour 1 cup of water into the Instant Pot. Place a metal steamer basket or trivet inside. This keeps the broccoli above the water and prevents sogginess.

Load the broccoli: Add the florets to the steamer basket. Don’t pack it too tightly. Lightly season with a pinch of salt if you like.

Seal and set: Close the lid and set the valve to Sealing. Choose Pressure Cook (High). For fresh broccoli, set the time to 0 minutes (yes, zero—the pot will pressurize and then finish). For frozen broccoli, set it to 1 minute.

Quick release: As soon as the cook time ends, carefully set the valve to Venting for a quick release. This stops the cooking immediately and keeps the broccoli crisp-tender.

Drain and season: Lift out the basket right away to prevent carryover cooking. Toss the florets with olive oil or butter, salt, and pepper. Add any extras like lemon juice, garlic, or cheese.

For garlic butter broccoli (optional): While the pot is still warm, switch to Sauté (Low). Melt 1 tablespoon butter with minced garlic for 30–45 seconds, then toss in the broccoli. Finish with a squeeze of lemon.

Serve immediately: Taste and adjust seasoning. Top with Parmesan, red pepper flakes, or a drizzle of soy sauce, depending on your mood.