Broccoli is an often ignored vegetable that is an excellent source of “whole” nutrients. Belonging to the cabbage family, its flowering head (also referred to as the florets or crown) is typically the part consumed as a part of our diet. While the crown is certainly tasty, did you know there is still a lot of benefit to be acquired by eating the rest of the broccoli plant? It’s possible you may not have even known that broccoli grows leaves, comparable to collard greens in many respects. The vegetables you buy at a local supermarket are generally stripped down to what is most easily sellable. With so many leafy greens already available (Romaine lettuce, kale, collard greens, and spinach just to name a few obvious ones), one can assume that broccoli leaves are often left off the shelf because of what we expect from broccoli in the store: that being just a short stalk and the flowering head. Today, I would like to dispel the notion that the rest of the broccoli plant can’t be consumed, and highly advise that you look to include this in your diet, and growing broccoli in your garden if you have the chance too!
I wanted to provide some insight into cooking broccoli in an Instant Pot Pressure Cooker. I am using the affordable Instant Pot IP DUO60, 7-in-1 Programmable Pressure Cooker. Broccoli is one of my favorite vegetables because of it's unique taste and nutrient density. I enjoy growing it in my garden (as you can see at the start of the video) and like bringing it inside to my kitchen and table.