Split Pea Soup
Leeky Lemon Broccoli
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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.
Ingredients
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Instructions
- 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.
Recipe Notes
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).
Per serving
Calories: 146
Fat: 7g
Carbs: 20g
Sodium: 48mg
Protein: 4.1g
Fiber: 4.4g
Sugars: 5.4g
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