What to serve with Pressure peanut broccoli ginger?

Lemon garlic chicken sheet-pan, Chicken fajitas, or Thai green chicken curry. Those sit in the same style as Pressure peanut broccoli ginger and keep the grocery list from exploding.

Can you meal prep Pressure peanut broccoli ginger?

Yes. Pressure peanut broccoli ginger holds for 3–4 days in the fridge. Cook a double batch and lunch is already done. vegetables and the sides reheat without falling apart.

How long does Pressure peanut broccoli ginger last in the fridge?

3–4 days sealed. Freeze leftover portions for up to a month if you made a big batch.

Is Pressure peanut broccoli ginger vegan?

Yes. Pressure peanut broccoli ginger is vegan.

Is Pressure peanut broccoli ginger vegetarian?

Yes. Pressure peanut broccoli ginger is vegetarian.

Pressure peanut broccoli ginger — $0.40 a serving

Name: Pressure peanut broccoli ginger
Total time: 15 min
Yield: 1 serving
Ingredients: 8 oz Broccoli; 6 tsp Fresh ginger; 1 Limes; 1 oz Peanut butter; 1 Bouillon cubes; 1 tsp Salt & pepper

$0.40 a serving · 15 min

Under 30 min
Makes leftovers
Vegan
Gluten-free
Dairy-free
Low carb
Diabetic-friendly
PCOS-friendly
Heart-healthy
Anti-inflammatory
IBS / Low-FODMAP
Thyroid-friendly
Comfort food
Asian-inspired

Cost is the ingredients you actually use. About $1.62 if you cook for four.

Protein: 22g
Carbs: 16g
Time: 15 min

Ingredients

Per serving, grouped the way the store is laid out.

Produce

Broccoli8 oz
Fresh ginger6 tsp
Limes1

Pantry

Peanut butter1 oz
Bouillon cubes1

Spices

Salt & pepper1 tsp

How to cook it

1
Load broccoli, peanut butter, ginger, crumbled bouillon, salt, pepper and 150 ml water into the Instant Pot.
2
Lock the lid, pressure cook 3 minutes, then quick-release.
3
Stir so the peanut sauce coats the florets and finish with lime.