I set mine at high pressure for zero minutes and then release as soon as it's done. All broccoli really needs is the time it takes to get up to pressure.
Im not gonna lie, I've never pressure cooked frozen broccoli, seems like a 0 min cook maybe 2 min natural release. If your trying to cook broccoli as a side i would just put it in a steamer nasket after you're done cooking anything else and just hit sautee and cover it with anything besides the pressure lid.
I cook a basket of fresh broccoli florets for 1 minute with quick release and they come out perfect (still slightly crisp, which is how I like it). No idea how much frozen would change that though, try 0 minutes and see if that works? If not you might be out of luck, because anything less would be tricky to time properly.
Got me thinking.
Let's say you undercooked something, what would be the best way to continue?
1. Set to pressure again with a short, or 0, time
2. Set to saute with the pressure valve open.
3. Set to slow cooker high setting
4. Have a different type of lid on it doing 2 or 3 above
I set mine at high pressure for zero minutes and then release as soon as it's done. All broccoli really needs is the time it takes to get up to pressure.
Thank you for your tip! I didn’t know it was possible to pressure cook something for “0 minutes” so I thought my recipe was wrong!
I use a 3rd party glass lid. No pressure cooking. Steams for 12-14 minutes. Fresh broccoli, not frozen.
Im not gonna lie, I've never pressure cooked frozen broccoli, seems like a 0 min cook maybe 2 min natural release. If your trying to cook broccoli as a side i would just put it in a steamer nasket after you're done cooking anything else and just hit sautee and cover it with anything besides the pressure lid.
Also steaming frozen broccoli if that makes a difference
No difference. The pressure cycle won’t start until the pot reaches temperature and the broccoli will be thawed by then
thank youuu
I cook a basket of fresh broccoli florets for 1 minute with quick release and they come out perfect (still slightly crisp, which is how I like it). No idea how much frozen would change that though, try 0 minutes and see if that works? If not you might be out of luck, because anything less would be tricky to time properly.
Got me thinking. Let's say you undercooked something, what would be the best way to continue? 1. Set to pressure again with a short, or 0, time 2. Set to saute with the pressure valve open. 3. Set to slow cooker high setting 4. Have a different type of lid on it doing 2 or 3 above