There’s just something about broccoli covered in freshly squeezed lemon juice and then roasted until a bit charred that makes me want to eat it every day. Add some crispy leeks to the mix and suddenly I want to eat it at every meal. To make this a speedy side, the recipe utilizes only the pot’s sauté function as well as the air fryer lid.
2tbspghee (store-bought or homemade) or extra-virgin olive oil
4slicesleekscut into 1⁄4-inch-thick, tender light green inner stalks only
1large head broccoli floretscut into bite-size pieces
Juice of 1 lemon
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Add the ghee or olive oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting.
Once it’s melted and bubbling (about 3 minutes), add the leeks and sauté for 10 minutes. They will unravel while being stirred. (NOTE: Don’t worry if some of the leeks look burnt—they taste even better with a bit of a char!)
Meanwhile, put the broccoli florets in a microwave-safe bowl, add about 1/4 inch of water, cover with plastic wrap, and microwave for 3–4 minutes, until tender (if frozen, microwave for 9–10 minutes). Drain.
Add the broccoli to the pot and stir. Squeeze the lemon juice all over everything. Hit Keep Warm/Cancel to turn the pot off.
Add the air fryer lid, hit Broil (400°F) for 10 minutes, and hit Start to begin. Allow it to roast, stirring midway through. If you want it roasted longer, air fry for longer.
Transfer the veggies to a serving dish and enjoy.
JEFF’S TIP: If you don’t have the air fryer lid, turn the oven to broil, place the veggies on a foil-lined baking sheet, and broil for 5–10 minutes (keep an eye on them so they don’t burn, as ovens vary).