First clean the broccoli thoroughly by soaking it completely in a pot full of water and 2 tablespoon vinegar. Keep the broccoli head submerged for 20 minutes to soak the bugs out if any.

Next cut the broccoli head into medium sized florets.

Pour some water into the inner pot. 

Add some salt, it keeps your broccoli from being bland and helps retain the green color. Spread the florets on the steamer basket. 

0 minutes high pressure

Quick release

Pressure cook on high pressure for 00:00 minutes, sealing the vent. What happens is the time taken to build the pressure inside is enough for the broccoli to cook.

1 minutes high pressure

Quick release

Toss the florets into a microwave safe bowl. Add a table spoon of water and salt to the bowl. Cover the bowl with a microwave safe lid and microwave on high power for 1 minute. Check for doneness, microwave for another minute if you like the broccoli to be really tender and soft.

If you are opting for the classic way to steam broccoli and want to steam your broccoli on a stove top pot. Add upto 1 inch of water to the pot in which your steamer basket fits and turn on the heat. 

Spread the florets onto the steamer basket and once the water starts bubbling, insert the steamer basket into the pot, cover the pot with a lid and allow it to steam for about 3-4 minutes for tender crisp broccoli and 7-8 minutes for soft tender broccoli. 

This is similar the the last one above except that you are not using a steamer basket. Add about ¼ inch of water to the pan and bring it to boil. Add the florets and salt, cover the lid ans steam for upto 3-4 minutes for tender crisp broccoli and 7-8 minutes for soft tender broccoli.

Dress to taste with butter, salt, pepper and lemon juice.