With only a handful of ingredients, this recipe for Instant Pot Brussels sprouts with crispy bacon and garlic is a must-have not just for Christmas or Thanksgiving, but for any day of the week. These mini cabbages have a nutty, sweet flavour and make for a great side dish to any mains. Gluten-free, keto and low-carb, paleo and Whole30-friendly recipe.
If you’ve always been a Brussels sprouts critic, we urge you to try this simple, delicious and healthy recipe. The saltiness of the bacon and the aroma of the garlic really spruce up those sprouts, giving them a great taste. Plus, steaming in the Instant Pot locks in all the flavours and nutrients. The key is to NOT overcook the Brussels sprouts, so they still have a little crunch to them.
What we love about this Brussels sprouts recipe is that you can make it in the Instant Pot from start to finish, which can be very useful when your stove and oven are occupied with other dishes OR if you don’t have a stove, to begin with.
How To Cook Instant Pot Brussels Sprouts (Video)
MORE INSTANT POT VEGETABLE DISHES
- Instant Pot Whole Cauliflower
- Green Bean Casserole With Mushrooms
- Instant Pot Creamed Beets
- Scalloped Potatoes
- Instant Pot Broccoli With Lemon & Pepper
- Instant Pot Baby Dill Potatoes
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Instant Pot Brussels Sprouts With Bacon & Garlic
Ingredients
- 1-1.2 lbs. Brussels sprouts 450-500 g, halved
- 1 tablespoon butter or olive oil
- 3 oz. streaky bacon 100 g, diced
- 2 garlic cloves sliced
- A pinch of salt and pepper
- Juice of ⅓ lemon
Instructions
- To prepare the Brussels sprouts, give them a good wash, cut off the hard ends and slice them in halves. If they’re very small, leave them whole. Set aside.
- Cut the bacon into small strips or cubes and slice the garlic.
- Tun the Instant Pot on and add a cup of water. Place the trivet on the bottom. Add Brussels sprouts to a steaming basket or a heat-proof round dish (like a cake tin). Place on top of the trivet and close the lid. Set the Instant Pot to Manual/Pressure cook, HIGH pressure and adjust the time to 1 minute. The whole cooking process will take about 7-8 minutes with pressurising.
- Once the time is up, use the quick release to let off the pressure. Open the lid and remove the Brussels sprouts and the trivet, discard the water and wipe the pot dry.
- Place the inner pot back and turn the Sauté function on. Once heated, add the butter and bacon and stir through. Cook for 5-6 minutes, stirring a few times until crispy and slightly browned. Add the garlic right at the end and stir through for 15-20 seconds.
- Return our steamed Brussels sprouts back to the pot, season with a pinch of salt and pepper and drizzle with the lemon juice. Stir through and serve.
Video
Nutrition
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