instant pot - brussels sprouts

• 1 lb fresh Brussels Sprouts
• 1 tbsp butter
• 2 cloves garlic
• 1/2 cup onion, diced
• 6 slices of bacon, cut into lardons
• 1/4 cup freshly grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup water

Add water to Inner Pot. Place a low trivet in the bottom, topped with a steamer basket.

Wash Brussels Sprouts, trim ends off and cut in half. Place Brussels Sprouts into the steamer basket.

Close the IP lid, set valve to sealing and Manual or Pressure Cook for 3 minutes. Once complete, quick release the pressure, by switching the valve to venting. Turn off the IP.

Remove the steamer basket, trivet and water from the Inner Pot.

With the IP on saute, add butter once the IP has heated up. Add onions and garlic and cook until onions are translucent. Add bacon and cook until crispy.

Add Brussels Sprouts to reheat. Add parmesan cheese, salt and pepper and mix well.

Place on a serving dish and enjoy.

Recipe Hints

• Leave Brussels Sprouts whole or cook them for 2 minutes if you prefer them a little less cooked
• Using pre-cooked bacon will speed up the sauting process considerably and will also reduce the fat content
• This recipe doubles well

Back to the Instant Pot page
Back to the Veggies & Salads page