Instant Pot Brussels Sprouts Recipe

Instant Pot Brussels Sprouts sautéed with garlic, cooked for just 3 minutes, and tossed with bacon and lemon juice. This quick and easy side dish is simple, yet tender and full of flavor. It’s also gluten-free, dairy-free, and keto!

Looking for a simple-to-prepare yet delish side for your holidays (or even for an everyday meal)? This Instant Pot Brussels sprouts recipe fits the bill. It is affordable, wholesome, and tastes out-of-this-world!

Plus, this sauteed Brussel sprouts recipe will free your oven or stovetop to prepare other dishes.

To add a bit of a holiday touch, you may add dried cranberries if you want to.   

What is Brussels Sprouts?

Brussels sprouts are leaf vegetables that look like mini cabbages but taste somewhat like broccoli. They are a member of the cabbage family and have long been popular in Brussels, Belgium, where they may have gained their name.

But they are native to the Mediterranean region, along with other cabbage species. They usually measure between 1.5–4.0 cm (0.6–1.6 in) in diameter and can be prepared in different ways: in the slow cooker, pressure cooker, microwave, roasted, steamed, boiled, sautéed, braised, and grilled.

Raw Brussels sprouts are healthy, containing about 86% water, 9% carbs, 3% protein, and almost no fat. This makes them perfect for a low-carb diet!

Ingredients, Substitutions, and Tools

I used the ingredients listed below to cook our Instant Pot brussels sprouts but you may substitute them as follows:

• Olive Oil – For this Instant Pot brussels sprouts recipe you will need just 1 tablespoon of olive oil. Just enough for sautéing the bacon and preventing sticking in the Instant Pot.
• Bacon — I used thick smoked bacon but you can use any type of your choice to make this Instant Pot brussels sprouts with bacon: turkey bacon, spicy, etc. For a vegetarian version, skip the bacon and add diced onion instead.
• Garlic – This will infuse flavor into the dish along with bacon, but you may replace it with diced onion or shallots if you prefer.
• Brussels sprouts – The star of this dish, of course! Make sure to buy it fresh, cut off the stem, remove damage leaves, and cut a cross pattern (about ¼-inch deep) into the end that had the stem removed.
• Broth – I used chicken broth, but you can use a vegetable one, another flavor, or even stock.
• Seasonings – Salt and pepper will do the job well, but you can add any other such as red pepper flakes or Italian seasoning.
• Lemon juice – The acidity will bring all the flavors together but you can use lime juice or even red wine vinegar.

As for cooking them, you will need only an Instant Pot or pressure cooker. This is one of those great one-pot meals that are mess-free.

How to Buy Brussels Sprouts

• They must be hard when squeezed and with no dark/damaged leaves.
• Try to buy them in as uniform a size as possible so that they can cook more evenly. But if pre-packed, they may come in different sizes: smaller sprouts tend to be sweeter, while larger ones taste more like cabbage.
• You may buy them either untrimmed or trimmed — both keep well for at least one week in the fridge.
• Try to prepare them within 3-4 days of the purchase.

How to Clean, Trim, and Cut

1. Remove the stem by cutting it off with a paring knife. See the picture above!
2. Remove the damaged and/or lose outer leaves by hand.
3. Rinse the remaining layers with cold water to make them fully clean. Soaking in cold water for about 20 minutes only as needed, if they are quite dirty. Once clean, make sure to pat dry the sprouts, especially if roasting or sautéing them! Skip if boiling.
4. Depending on how you will prepare your brussels sprouts, you can leave them whole for boiling, cut the larger ones in half and leave the smaller ones whole for roasting, or even shave them if sautéing or making salads/slaw. You can also cut across (about ¼-inch deep) into the end where the stem was cut off for roasting. See the picture below!

 

How to Make Instant Pot Brussels Sprouts

1. Clean, trim, and cut the sprouts: Remove the stem by cutting it off with a paring knife. Remove the damaged and/or lose outer leaves by hand. Then, rinse the remaining layers with cold water to make them fully clean. Pat dry! Next, cut into the shape of a cross (about ¼-inch deep).
2. Cook: Press the sauté button and let the pot heat for about 4-5 minutes. Pour in oil and cook the bacon until brown, about 4-5 minutes, stirring every once in a while to keep it from sticking. SEE PIC. 1 Remove with a slotted spoon and reserve.
3. Add garlic and sauté for about 1 minute, stirring often to prevent browning. Add sprouts and cook for about 1 minute, stirring once and a while. SEE PIC. 2 Pour in broth and add seasonings. Stir! 
4. Lock the lid, secure the valve, and set manually for 3 minutes. Do a quick release!
5. Toss bacon and lemon juice. Serve with grated Parmesan cheese if you want. To add a holiday-ish touch, you may add about 2-3 tablespoons of chopped dried cranberries. 

NOTE: To make this Instant Pot Brussels sprouts recipe vegan or vegetarian, just skip the bacon and sauté diced onion instead to boost flavor. In addition, find out how does a pressure cooker work and get our cooking time charts! 

Can You Cook Brussels Sprouts from Frozen?

Yes! You don’t need to thaw them first in order to cook. Follow the directions for cooking the brussels sprouts in the Instant Pot — just skip the step where you sauté step for 1 minute. Instead, after adding them to the Instant Pot, pour the broth in right away, add seasonings, and then follow the other steps to cook them. 

What to Serve With These Pressure Cooker Brussels Sprouts

They make a fine side dish for an everyday meal as well as for the holidays.

For a weeknight meal, serve them along with roast chicken adobo, roasted pork, ranch chicken thighs, garlic butter shrimp, and more.

As for the holidays, they will brighten your Thanksgiving or Christmas table, pairing well with this roast turkey or honey baked ham.  

For more holiday sides, check out these easy Thanksgiving side dishes!

Storage

• If raw, store Brussels sprouts in a plastic bag in your refrigerator’s crisper. That way,  they’ll keep for at least one week or longer. 
• If cooked, place them in an airtight container in the fridge for up to 4 days. Freeze them on labeled freezer bags or containers for up to 2 months. It is one of those easy freezer meals that you will want to make again and again.

Thaw in the fridge. To reheat, you may microwave for about 1-2 minutes or until hot.

More Instant Pot or Pressure Cooker Side Dish Recipes:

• Instant Pot Black Beans
• Instant Pot Stuffed Acorn Squash
• Boiled Brussels Sprouts
• Instant Pot Beets

 

PIN & ENJOY!