Another things I’ve noticed about broccoli is that people are asking about quick way to prepare the vegetable as a side. The usual method use 1 cup of water, a trivet and steam basket (though some recipes skip the steam basket), and requires you to set the pot to Steam at high pressure for 1 minute and then quick released (QR).
The 1 minute portion is interesting because I would think that steam would take a little longer to cook the florets to the point where they’re tender. Going any more longer than that, it seems to me, is when you get the grey mushy broccoli that people often prepare for the vegetable. The quick release is criticaly for preserving the texture of the broccoli.
Other than using a steam basket and trivet (though I’ve only ever used the trivet), have you experimented with the Steam setting on your pressure cooker vs. Manually setting the cooker to high pressure for 1 minute? I find that the Steam button doesn’t appear to have much difference vs. Setting the cooker to high pressure manually for 1 minute. Have you played with the time setting on your pressure cooker for head of broccoli that are bigger in diameter then the others that you’ve prepared?
The 1 minute portion is interesting because I would think that steam would take a little longer to cook the florets to the point where they’re tender. Going any more longer than that, it seems to me, is when you get the grey mushy broccoli that people often prepare for the vegetable. The quick release is criticaly for preserving the texture of the broccoli.
Other than using a steam basket and trivet (though I’ve only ever used the trivet), have you experimented with the Steam setting on your pressure cooker vs. Manually setting the cooker to high pressure for 1 minute? I find that the Steam button doesn’t appear to have much difference vs. Setting the cooker to high pressure manually for 1 minute. Have you played with the time setting on your pressure cooker for head of broccoli that are bigger in diameter then the others that you’ve prepared?