Instant Pot Broccoli and Pearl Couscous

Instant Pot Broccoli and Pearl Couscous – Instant Pot Broccoli Recipe | Healthy Eats by Jennie

This Instant Pot Broccoli Recipe is healthy, delicious and comforting! With the Instant Pot, this recipe comes together quickly for an easy weeknight meal. I think pearl couscous is fun to eat, and this Instant Pot Broccoli Recipe is loaded with nutrient packed broccoli, making it a healthy and fun eat! read more

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Instant Pot Cauliflower Broccoli Soup

Instant Pot Cauliflower Broccoli Soup –  Instant Pot Veggie Soup Recipes | Healthy Eats by Jennie

I LOVE to make Instant Pot Veggie Soup Recipes! And I LOVE coming up with different versions of Instant Pot Veggie Packed Soup Recipes! This Instant Pot Veggie Packed Soup Recipe incorporates lots of cauliflower and broccoli and will leave your tummy warm and happy! read more

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Steamed Broccoli and Carrots Siracha Teriyaki Bowl

Steamed Broccoli and Carrots Siracha Teriyaki Bowl

Steamed Veggies are amazing and perfect to make for a quick healthy meal! Over the weekend, Jimmy made Steak Teriyaki with Wasabi Mashed Potatoes (which was awesome!) and made the Siracha Teriyaki Recipe from my Broccoli Pepper Bowls with Siracha Teriyaki recipe.  We had sauce leftover, so I decided to use that sauce with some Steamed Veggies!  This is a quick, delicious and healthy meal! I love Steamed Veggies!
Course Main Course
Cuisine Japanese
Keyword vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Bowl Ingredients:

  • 1 cup of rice uncooked
  • 3 cups broccoli florets
  • 1 ½ cups of baby carrots
  • 3 stalks of green onions/scallions chopped

Siracha Teriyaki Ingredients:

  • 2 cloves garlic chopped
  • ½ cup reduced sodium soy sauce
  • ½ cup water
  • 1 T ginger grated
  • 1 T rice wine vinegar
  • 1 T brown sugar
  • 1 ½ T corn starch
  • 1 teas siracha sauce or more if you like it spicier

Instructions

Begin with rice:

  1. Cook rice according to package directions (the brand I used took 20 minutes)

Prepare teriyaki sauce:

  1. In a mixing bowl, whisk together soy sauce, water, ginger, vinegar, brown sugar, corn starch and siracha
  2. With about 1 teas. olive oil, over medium heat, sauté garlic in a small sauce pan for 2 minutes
  3. Add contents of mixing bowl to pan and bring to boil
  4. Reduce heat (be sure to stir while it is reducing) and let simmer on low (stir occasionally) until ready to use.

Prepare steamed veggies:

  1. In a medium sauce pan/pot – fill up to an inch of water and bring to boil
  2. Place broccoli and carrots in a steamer basket and place on top of the pan and cover, steam for 7 minutes. Note – steamer basket should be above the water, not submerged in water.

Assemble / Serve:

  1. When everything finishes – assemble / portion into bowls, rice and steamed veggies
  2. Drizzle teriyaki sauce over top or serve on the side and garnish with green onions

Recipe Notes

This makes 2 big servings or 3 mid-sized servings. A little of the sauce goes a long way, so you will have extra sauce; you can save it for the weekend for chicken or steak teriyaki or use it as a dip for dumplings or other veggies. Or you can make the sauce ahead of time and reheat when you are ready to make this. If you like thinner sauce, you can add more water. If you do not like spicy, you can reduce or leave out siracha or add more if you love it!

broccoli carrot bowl

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Instant Pot Broccoli Cheese Risotto

Instant Pot Broccoli Cheese Risotto

I will continue to say that the Instant Pot makes perfect Risotto! Here is another Vegetarian Risotto Recipe! The flavors of Broccoli Cheese soup are so comforting and delicious – I thought it would be great to blend those in with a Vegetarian Risotto Recipe! And with the Instant Pot – you can enjoy Risotto without the arm workout with all the stirring! Before posting this, my sister Becky made this for her and her husband, and they said it was one of their favorites! Photo credit also goes to Becky. Hope you enjoy this as much as we did!
Course Main Course
Cuisine American
Keyword vegetarian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 head of broccoli cut into florets 2 cups
  • ½ cup of water
  • 7 cloves of garlic chopped
  • 1 T olive oil
  • ½ cups dry white wine
  • 2 cups Arborio rice
  • 4 cups of vegetable or chicken broth + ¼ cup
  • 1 cup extra sharp white cheddar shredded I used Cracker Barrel (plus 1-2 T finely shredded for topping)
  • ½ cup parmesan cheese grated
  • ¼ teas crushed red pepper
  • ½ teas black pepper
  • ½ teas salt

Instructions

  1. Start with the Broccoli by putting the broccoli florets and ½ cup of water in the Instant Pot.
  2. Place lid on and set vent to seal.
  3. Set Instant Pot to manual for 1 minute.
  4. When complete, quick release, remove / drain broccoli and set aside.
  5. Next, set Instant Pot to sauté, and sauté garlic with olive oil for 1-2 minutes.
  6. Add white wine, and sauté for 1 minute more.
  7. Add rice and stir to combine.
  8. Turn off Instant Pot.
  9. Add broth, stir to combine.
  10. Place lid on and set vent to seal.
  11. Set Instant Pot to manual for 6 minutes (will take about 10 minutes to come to pressure).
  12. Meanwhile, chop your broccoli.
  13. When Instant Pot timer is complete, quick release.
  14. Remove lid and add broccoli, cheese, salt, crushed red pepper, and black pepper, ¼ cup of broth.

Recipe Notes

If you are in the mood for another Vegetarian Risotto Recipe, try my Instant Pot Zucchini Risotto recipe or my Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema recipe.

instant pot broccoli cheese risotto

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Broccoli Pepper Bowls with Spicy Korean Gochujang Sauce

Broccoli Pepper Bowls with Spicy Korean Gochujang Sauce

Broccoli bowls make for healthy and fun meals! My Broccoli Pepper Bowls with Siracha Teriyaki are always a big hit! There is this Japanese / Korean restaurant (Osaka) close by my work, and they make these rice bowls with this amazing spicy sauce. I thought it would be delicious to try making a sauce like this with a healthy broccoli bowl. The great thing about broccoli bowls is that you can prepare all the ingredients while your rice is cooking. Within a half hour, you have a bowl of spicy deliciousness (and healthiness)! What really makes this meal is the sauce! But watch out – this sauce is spicy!
Course Main Course
Cuisine Korean
Keyword vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Bowl Ingredients:

  • 1 cup of brown rice uncooked
  • 3 cups broccoli florets
  • 1 red pepper cut in medium-sized strips
  • 1 Vidalia onion or yellow onion cut in medium-sized strips
  • Olive oil
  • 3 green onions chopped

Gochujang Sauce Ingredients:

  • 4 T Gochujang paste
  • 1 T reduced sodium soy sauce
  • ½ cup rice wine vinegar
  • 1 T honey
  • 2 T chopped green onions
  • 1 clove garlic chopped

Instructions

Begin with rice:

  1. Cook brown rice according to package directions (the brand I used took ½ hour).

Prepare Gochujang Sauce:

  1. In a mixing bowl, whisk together paste, soy sauce, vinegar, and honey.
  2. Then add garlic and green onions.
  3. Prepare peppers and onions:
  4. With about 1 T olive oil, in sauté pan over medium high heat, sauté peppers and onions for 5 minutes, then reduce to low to keep warm until ready to use

Prepare broccoli:

  1. In a medium sauce pan/pot – fill up to an inch of water and bring to boil.
  2. Place broccoli in a steamer basket and place on top of the pan and cover, steam for 7 minutes. Note – steamer basket should be above the water, not submerged in water.

Assemble / Serve:

  1. When everything finishes – assemble / portion into bowls, placing rice on the bottom, and broccoli and pepper/onion mix on top.
  2. Drizzle sauce over top and / or serve sauce on the side.

Recipe Notes

This makes 2 big servings or 4 mid-sized servings. A little of the sauce goes a long way, so you will have extra sauce; you can save it for the weekend for a marinade or use it as a dip for dumplings or other veggies (or meat). The sauce is very spicy, but tasty!

spicy broccoli bowls

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Roasted Broccoli with Spicy Thai Peanut Dipping Sauce

Roasted Broccoli with Spicy Thai Peanut Dipping Sauce
Prep time: 10 minutes
Cook time: 15 minutes

Roasted Broccoli with Spicy Thai Peanut Dipping Sauce – Broccoli Recipes Roasted broccoli is a great base to many of my broccoli recipes! One bonus of where we live is that there are so many outstanding restaurants in walking distance. This makes it difficult to keep focus in staying in to cook healthy with so many tempting places to eat. The Continental, one of my favorites, has world fusion flavored menu. They have this dish, Chicken Satay, which has a delicious peanut dipping sauce. I was craving this, and really wanted to go there, but I used this craving to inspire this dish. Instead of chicken, I went for roasted broccoli and I made a peanut dipping sauce similar to the Continental’s. The sauce makes this dish amazing! read more

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