(Total Time: 21 MINS| Serves: 4)
2 tbsp. coconut oil
½ cup chopped yellow onion
2 tsp minced garlic
1 pound outer leaves removed Brussels sprout
½ cup water
Salt and freshly ground black pepper, to taste
Place 2 tsp of the coconut oil in the Instant Pot and select “Sauté”. Then add the onion and garlic and cook for about 2-3 minutes.
Select the “Cancel” and stir in the broth.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “Low Pressure” for about 3 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and drain excess liquid.
Per Serving (Calories 115|Total Fat 7.2g| Net Carbs 3.02g| Protein 4.1g| Fiber 4.6g)