Lemon Ginger Broccoli and Carrots

By: The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

Lemon Ginger Broccoli and Carrots
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 6 servings, avocado oil, broccoli crowns, clove of garlic garlic, contributed, cook 5 min, easy, fresh ginger, instant pot recipe, instant pot vegan recipe, instant pot vegetables, instant pot vegetarian recipes, juice from 1/2 large lemon, kosher salt, large carrots, modern, prep 10 min, pressure cook, pressure cooker recipes, sauté, side dish, The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty, vegan, vegan recipes, vegetable fried rice, vegetarian, water

prep icon Prep Time
10 min
cook icon Cook Time
5 min

serving icon Servings
6 servings
Ingredients
  • 1 tbsp avocado oil
  • 1 inch fresh ginger
  • 1 clove of garlic garlic
  • 2 broccoli crowns
  • 2 large carrots
  • 1/2 tsp kosher salt
  • Juice from 1/2 large lemon
  • 1/4 cup Water
Instructions
  • Add the oil to the inner pot. Press the Sauté button and heat oil 2 minutes.
  • Add the ginger and garlic and sauté 1 minute. Add the broccoli, carrots, and salt and stir to combine. Press the Cancel button.
  • Add the lemon juice and water and use a wooden spoon to scrape up any brown bits. Secure the lid.
  • Press the Manual or Pressure Cook button and adjust the time to 2 minutes.
  • When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
  • Serve immediately.
Notes
  • CALORIES: 67 | FAT: 2g | PROTEIN: 3g | SODIUM: 245mg | FIBER: 3g | CARBOHYDRATES: 10g | SUGAR: 3g
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