15-30 min6 servingsAmerican

Lemon Ginger Broccoli and Carrots

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

6 servings

15-30 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 10 min

Cook Time: 5 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Diet: Vegan, Vegetarian

Yield: 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

Fresh ginger gives a zesty bite to two familiar vegetables. Not only is fresh ginger a great flavor enhancer for many dishes, it also adds its strong anti-inflammatory powers. It’s been used medicinally for centuries and is helpful to incorporate into your diet as often as possible. It’s a perfect match with fresh garlic to flavor the carrots and broccoli in this recipe.

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.