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!
Course:Side Dish
Cuisine:American
Keywords:brussels sprouts recipes, instant pot brussels sprouts
Clean, trim, and cut the sprouts: Remove the stem by cutting it off with a paring knife. Remove the damaged and/or loose outer leaves by hand. Then, rinse the remaining layers with cold water to make them fully clean. Pat dry! Next, cut a cross (about ¼-inch deep).
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. Remove with a slotted spoon and reserve.
Add garlic and sauté for about 1 minute, stirring often to avoid browning. Add sprouts and cook for about 1 minute, stirring once and a while. Pour broth and add seasonings. Stir!
Lock lid, secure the valve and set manually for 3 minutes. Do a quick release!
Toss bacon and lemon juice. Serve with grated Parmesan cheese if you want. To add a bit of a holiday touch, you may add about 2-3 tablespoons of chopped dried cranberries.
Recipe Notes
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 in labeled freezer bags or containers for up to 2 months. This is one of those easy freezer meals that you want to make again and again.
Thaw in the fridge. To reheat, you may microwave for about 1-2 minutes or until hot.