Instant Pot Brussels Sprout Recipe Easy & Yummy (2024)

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Instant Pot Brussels Sprout Recipe is a keeper. It is a perfect side for Thanksgiving meal. Since it is such an easy & simple recipe to make, you can put it together in no time. INSTRUCTIONAL VIDEO INCLUDED.

Instant Pot Brussels Sprout Recipe Easy & Yummy (1)

Instant Pot Brussels Sprout Recipe – Easy, Yummy & Delicious

This vegetable is nutrient dense and super food. And when perfectly cooked, these make a super yummy & healthy Instant Pot side dish.

Both my girls love eating Buttered Brussels Sprout. Hence I keep it stocked in my refrigerator. It is so easy to make this recipe, that my 16 years old often makes it for herself and the younger sister.

This dish can be a delicious accompaniment with any Pasta Meal or Garlic Mashed Potatoes. I love to serve this HOLIDAY SALAD with CRANBERRY VINAIGERATTE along side.

Have you checked our HOLIDAY/THANKSGIVING VEGETARIAN SIDE DISHES collection yet?

What is Brussels Sprout?

For the longest time, I called this leafy tiny sturdy vegetable as Brussel Sprouts. Very fine margin between the 2, right?

It belongs to the family of Cabbage, grown for its edible buds. The vegetable has been popular in Brussels, Belgium and may have gained the name from there.

Refer here for more information.

Health Benefits of this Mini Cabbage

  • Brussels Sprout is rich is Fiber, Vitamins and Minerals like Vitamin A, C, & K, Folate and Manganese. Rich in Protein and low in carbs.
  • The vegetable is rich in Antioxidants.
  • Helps maintain the blood sugar levels.
  • May reduce inflammation.
  • So easy to add to your diet.
Instant Pot Brussels Sprout Recipe Easy & Yummy (2)

The Recipe Ingredients

Isn’t it wonderful that only handful of ingredients can make such a delicious recipe and that too in no time?

So all we need is

Brussels Sprout

Butter

Garlic

Salt & Black Pepper

Water

Garnish (optional) – Toasted Almond & Cranberries Salad Topper

Kitchen Gadgets for the Recipe

Instant Pot 3 quart or larger

Inner Pot

Rubber Ring

Kitchen Colander

Kitchen Spatula

Chopping Board and Knife

Measuring Spoon

Instant Pot Brussels Sprout Recipe Easy & Yummy (3)

How to Cook Brussel Sprouts in Instant Pot?

It is a pretty simple and straight forward recipe.

Few people like to steam the vegetable. I like to cook it on Pressure Cook Mode. And follow QPR (quick pressure mode) immediately.

Can I Steam these?

Yes you can. Refer to this recipe here for more instructions.

What to do with the leftover broth in the inner pot?

There will be leftover broth in the inner pot. That is rich in flavors and nutrients. Please do not throw it. Use it in your soups and stews. The garlic base broth will enhance any recipe’s flavors.

How long will Cooked Brussel Sprouts last in refrigerator?

Although they can last for up to a week, but I would suggest to consume the cooked vegetable within 2 days for the best taste.

Can I use frozen vegetable for this recipe?

Yes you can. Although fresh is the best.

Can I make this recipe VEGAN Brussels Sprout in IP?

Just swap Butter with Olive Oil and you have VEGAN VERSION of it.

Instant Pot Brussels Sprout Recipe Easy & Yummy (4)

Variations of the Recipe

Although I have used Garlic to flavor it, there are tonnes of other options –

  • Pair these with shallots
  • Use Balsamic Vinegar to flavor
  • Sprinkle with Parmesan Cheese on top
  • Use orange zest or lemon zest for more flavor
  • Cook with Carrots
  • Add more herbs like rosemary, etc.
  • Top with toasted walnuts

There are many possibilities.

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Instant Pot Brussels Sprout Recipe Easy & Yummy (5)

Check this Instructional Video for Better Understanding.

Instant Pot Brussel Sprouts Recipe

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Instant Pot Brussel Sprouts Recipe - Easy & Delicious

Learn how to make delicious Brussel Sprouts in Instant Pot. It is a super simple and easy recipe. Perfect to be served as a thanksgiving side or on other occasions too. Nutritionally dense & power packed.

Course Side Dish

Cuisine American

Keyword Instant Pot Brussel Sprouts Recipe

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 4 Servings

Calories 77kcal

Author simplyvegetarian777

Equipment

  • Instant Pot 6 quart or Mealthy Multipot

  • Kitchen Colander

  • Measuring Spoons, Measuring Cups, Stirring Spoon,

  • Chopping board and knife

  • Inner Pot

Ingredients

  • 1 pound Brussel Sprouts cleaned, washed & the stock removed. If large in size, then cut into halves.
  • 1 tbsp Butter
  • 2 large Garlic Cloves peeled & minced
  • 1 tsp Salt
  • 1/4 to 1/2 tsp Black Pepper freshly ground
  • 1/2 cup Water
  • 2 to 3 tbsp Toasted Almonds & Cranberries Salad Topper, optional

Instructions

  • Take a kitchen colander and wash brussel sprouts thoroughly. Using kitchen board and knife, clean and cut the vegetable into halves.

  • Add inner pot inside the instant pot. Plug it in. Press the Saute mode and set on high.

  • Once the screen displays HOT, add Butter to the inner pot. As the butter melts, add minced garlic to the pot. Saute for 45 seconds to a minute till the garlic smells buttery.

  • Now add washed and halved Brussel Sprouts to the pot. Give it a good stir with kitchen spatula. And add salt and black pepper along with 1/2 cup water. Stir again. Cancel Saute Mode.

  • Place the IP lid and set the valve to SEALING. Press the PRESSURE COOK MODE and set on HIGH for 2 minutes. This will give soft buttery melt in the mouth texture. If you want firmer texture, go for 0 minutes.

    If you are using Whole Brussel Sprouts, then do 2 minutes for firm texture and 3 minutes for softer texture.

  • As the timer goes off, follow QPR (quick pressure release). Open the lid and take the Cooked Brussel Sprouts out in a serving bowl. There will be some broth left behind. Do not add to this dish. But save it and use it as a vegetable broth for your soup and stews. It is packed with the flavors of garlic, butter and black pepper. Very very flavorful.

  • I loved topping these with toasted almonds & cranberries. It added so much more flavor and crunchiness to the dish. This is optional. More suggestions are given in the notes below.

Video

Notes

Texture of this Instant Pot Brussel Sprouts Recipe

The texture is soft melt in the mouth. It’s not mushy.

If you want firm texture for halved Brussel Sprouts, cook for 0 minutes.
If you plan to cook whole Brussel Sprouts, then cook for 2 minutes for firmer texture. And for softer texture of whole Brussel Sprouts, cook for 3 minutes.

Follow QPR for either choice.

Variations of the Recipe

Although I have used Garlic to flavor it, there are tonnes of other options -

  • Pair these with shallots
  • Use Balsamic Vinegar to flavor
  • Sprinkle with Parmesan Cheese on top
  • Use orange zest or lemon zest for more flavor
  • Cook with Carrots
  • Add more herbs like rosemary, etc.
  • Top with toasted walnuts

There are many possibilities.

Can I Steam these?

Yes you can. Refer to this recipe here for more instructions.

What to do with the leftover broth in the inner pot?

There will be leftover broth in the inner pot. That is rich in flavors and nutrients. Please do not throw it. Use it in your soups and stews. The garlic base broth will enhance any recipe's flavors.

How long will Cooked Brussel Sprouts last in refrigerator?

Although they can last for up to a week, but I would suggest to consume the cooked vegetable within 2 days for the best taste.

Can I use frozen vegetable for this recipe?

Yes you can. Although fresh is the best.

Can I make this recipe VEGAN Brussels Sprout in IP?

Just swap Butter with Olive Oil and you have VEGAN VERSION of it.

Nutrition

Serving: 4g | Calories: 77kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 637mg | Potassium: 441mg | Fiber: 4g | Sugar: 3g | Vitamin A: 944IU | Vitamin C: 97mg | Calcium: 50mg | Iron: 2mg

I am sure you will try it. Please leave the feedback in the comments section.

Thanks,

Sonal

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Instant Pot Brussels Sprout Recipe Easy & Yummy (2024)

FAQs

Can I cook brussel sprouts in an Instant Pot? ›

Use Big Brussels in the Instant Pot

Because Brussels sprouts release a bitter, sulfurous compound when overcooked, it's best to cook them under high pressure in an electric pressure cooker for just 1 minute and then finish the cooking using the sauté function.

How can I improve the taste of Brussels sprouts? ›

but we do know that salt takes down the bitterness of Brussels sprouts. It's not entirely clear how or why salt counters bitterness, but it does. Make sure you salt Brussels sprouts at the beginning of the cooking process. And then go in with a good pinch of sea salt or kosher salt before serving.

Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

When should you not use brussel sprouts? ›

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

Why won't my brussel sprouts get crispy? ›

If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.

Why do I feel so good after eating brussel sprouts? ›

The fiber in Brussels sprouts—over 3 grams per cup, according to the USDA—helps regulate blood sugar levels, support digestive health, and feed the beneficial gut bacteria. Gut bacteria are tied to positive mood, immunity, and anti-inflammation, according to Harvard University's School of Public Health.

What flavors go well with brussel sprouts? ›

Roasted Brussels Sprouts Serving Suggestions

Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.

Should you cut brussel sprouts in half before cooking? ›

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

Do I need to Parboil brussel sprouts before roasting? ›

Why Parboil the Brussels Sprouts First? The first step is to parboil the Brussels sprouts in lightly salted water until they are just tender. Parboiling helps soften the Brussels sprouts enough to smash them. It's important to not overcook them during this step because they will continue to roast in the oven.

Is it better to steam or boil brussel sprouts? ›

Connie, yes Brussels sprouts can be boiled. But keep in mind that once they become tender in boiling water, they will also lose their bright green color. I also think they tend to get a bit mushy in texture. If you don't have a microwave, you can try steaming them on the stovetop instead.

How long to pressure can brussel sprouts? ›

The altitude adjustments for canning pickled brussels sprouts are as follows:
  1. Under 1,000 Feet - Process jars for 10 minutes.
  2. 1,001 to 6,000 Feet - Process jars for 15 minutes.
  3. Above 6,00 Feet - Process jars for 20 minutes.
Dec 11, 2022

Can you overcook sprouts? ›

They should yield when you pierce them with a sharp knife, but still retain some 'bite'. They should also remain vibrantly green: if they've lost their colour, they're probably overcooked.

How long do sprouts need cooking for? ›

Using a sharp knife, cut a deep cross into the base of each sprout: this will enable the centre to cook without overdoing the outside. Add the sprouts to the pan of boiling water, cover and boil for 4-5 minutes until just tender.

How long does it take to steam large brussel sprouts? ›

Fit a large pot with a steamer insert; fill with water to bottom of insert. Cover, and bring to a boil. Add Brussels sprouts, and season with salt; steam, tossing halfway through, until bright green and just tender, 6 to 8 minutes.

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