Brussels Sprouts Cream is a dairy-free bowl of cozy built on shallots, coconut cream, and a pound of halved sprouts. The Instant Pot softens everything into a stew-like cream in twenty minutes. A handful of chives at the end keeps each bowl bright.
Ingredients
For maximum accuracy in the kitchen, I have provided precise measurements using volume, imperial, and metric weights.
- Olive oil: 1.0 tbsp. (0.5 oz / 15g)
- Shallots: 2.0 medium, chopped (2.0 oz / 55g)
- Coconut cream: 1.0 cup (8.5 oz / 240g)
- Chicken stock: 1.0 cup (8.0 oz / 240g)
- Brussels sprouts: 1.0 lb. (16.0 oz / 454g), halved
- Salt: 0.1 tsp. (0.02 oz / 0.5g)
- Black pepper: 0.1 tsp. (0.02 oz / 0.5g)
- Chives: 1.0 tbsp. (0.1 oz / 3g), chopped
How to Make Instant Pot Brussels Sprouts Cream
- Press the ‘Sauté’ function on your Instant Pot and add the 1.0 tbsp. (0.5 oz / 15g) of olive oil.
- Once the oil is hot, add the chopped shallots (2.0 oz / 55g) and sauté them for exactly 5 minutes until reduced and translucent.
- Mix in the 1.0 cup (8.5 oz / 240g) coconut cream, 1.0 cup (8.0 oz / 240g) chicken stock, 1.0 lb. (16.0 oz / 454g) halved Brussels sprouts, 0.1 tsp. (0.02 oz / 0.5g) salt, and 0.1 tsp. (0.02 oz / 0.5g) black pepper.
- Seal the Instant Pot lid securely, ensure the valve is set to sealing, and set it to cook for 20 minutes at high pressure.
- Once the cooking cycle completes, perform a quick-release of the pressure for 5 minutes.
- Sprinkle the 1.0 tbsp. (0.1 oz / 3g) chopped chives into the mix, stir the Brussels Sprouts Cream thoroughly, divide into 4 bowls, and serve immediately.
Tips for the Best Brussels Sprouts Cream
- Prep ahead: Halve your Brussels sprouts and chop your shallots ahead of time so everything is ready to drop into the Instant Pot.
- Cream alternatives: If you don't need this to be dairy-free, heavy cream can be substituted for coconut cream at a 1:1 ratio.
Nutrition Information
(Per Serving - Serves 4)
- Calories: 220
- Fat: 16.7g (0.59 oz)
- Protein: 5.4g (0.19 oz)
Pro Tips
As a chef, I always look for ways to elevate simple ingredients. Here are a few expert tips to ensure your Brussels Sprouts Cream turns out perfectly every single time:
- Sear for Extra Flavor: Before adding your liquids, you can toss the halved Brussels sprouts in with the shallots for the last 2 minutes of sautéing. Getting a slight char on the sprouts adds a beautiful, nutty depth to the final dish.
- Use Full-Fat Coconut Cream: For the richest, most luxurious texture, make sure you are using canned, full-fat coconut cream rather than carton coconut milk. This is what gives the soup its velvety consistency without any dairy.
- Acid is Your Friend: A heavy, creamy soup often needs a little brightness. Stir in a squeeze of fresh lemon juice or a dash of apple cider vinegar right at the end (with the chives) to cut through the richness and balance the flavors.
- Blend for a Smoother Finish: This recipe leaves the halved Brussels sprouts intact for a stew-like bite. If you prefer a traditional, silky-smooth cream soup, use an immersion blender right before adding the chives to purée the mixture.
Frequently Asked Questions (FAQ)
To boost your AIOSEO score and capture those coveted Rich Snippets, I have drafted these FAQs. These are perfect for plugging directly into the AIOSEO FAQ Schema block!
1. Can I make this Brussels Sprouts Cream ahead of time? Yes! Like many stews and soups, this Brussels Sprouts Cream tastes even better the next day after the flavors have had time to meld in the fridge. Store it in an airtight container for up to 4 days and gently reheat it on the stove or in the microwave.
2. How can I make this Brussels Sprouts Cream recipe vegan? It is incredibly easy to adapt! The only non-vegan ingredient in this recipe is the chicken stock. Simply swap the 1 cup (240 ml) of chicken stock for 1 cup (240 ml) of high-quality vegetable stock or broth, and you will have a 100% vegan-friendly meal.
3. Will the coconut cream make the dish taste sweet? Not at all. While coconut cream has a subtle underlying sweetness, the savory elements of the chicken stock, sautéed shallots, black pepper, and the earthy Brussels sprouts completely balance it out, resulting in a savory, umami-rich cream base.
4. Can I freeze leftover Brussels Sprouts Cream? Yes, you can freeze this dish for up to 2 months. Keep in mind that dishes made with coconut cream can sometimes separate slightly when thawed. To fix this, simply reheat the soup slowly on the stovetop and whisk it vigorously to bring the creamy texture back together.
Pro Tips
- Toss the halved sprouts in with the shallots for the last 2 minutes of sautéing before adding the liquids. A light char adds a nutty depth that pressure cooking alone will not give.
- Use canned full-fat coconut cream rather than carton coconut milk for the silkiest texture. If dairy is fine for you, heavy cream swaps in at a 1:1 ratio.
- A squeeze of lemon juice or a dash of apple cider vinegar stirred in with the chives cuts through the richness and balances the heavy creaminess.
- Leave the sprouts halved for a stew-like bite, or blend the soup with an immersion blender right before the chives go in for a smooth, classic cream soup.
- Leftovers keep 3 to 4 days chilled. Rewarm over low heat so the coconut cream does not split.
Frequently Asked Questions
Is this Brussels sprouts soup keto and dairy-free?
Yes to both. It is built on coconut cream and chicken stock with no dairy, and each serving comes out around 220 calories with 16.7 g of fat and just 5.4 g of protein.
Can I make it ahead of time?
Make it a day ahead and chill it overnight; the flavors settle and deepen. Rewarm gently and stir in the chives fresh just before serving.
Why are my Brussels sprouts bitter in the soup?
Older sprouts and high heat both push them bitter. The 20-minute pressure cook with rich coconut cream rounds most of it out, and the splash of acid at the end balances the rest.
Can I make this without an Instant Pot?
Simmer the shallots, sprouts, stock, and coconut cream in a covered pot until the sprouts are completely tender, about 25 to 30 minutes, then finish with chives the same way.
Recipe card below.
More Recipes You'll Love
Ingredients
Method
- Press the ‘Sauté’ function on your Instant Pot and add the 1. 0 tbsp. (0. 5 oz / 15g) of olive oil.
- Once the oil is hot, add the chopped shallots (2. 0 oz / 55g) and sauté them for exactly 5 minutes until reduced and translucent.
- Mix in the 1. 0 cup (8. 5 oz / 240g) coconut cream, 1. 0 cup (8. 0 oz / 240g) chicken stock, 1. 0 lb. (16. 0 oz / 454g) halved Brussels sprouts, 0. 1 tsp. (0. 02 oz / 0. 5g) salt, and 0. 1 tsp. (0. 02 oz / 0. 5g) black pepper.
- Seal the Instant Pot lid securely, ensure the valve is set to sealing, and set it to cook for 20 minutes at high pressure.
- Once the cooking cycle completes, perform a quick-release of the pressure for 5 minutes.
- Sprinkle the 1. 0 tbsp. (0. 1 oz / 3g) chopped chives into the mix, stir the Brussels Sprouts Cream thoroughly, divide into 4 bowls, and serve immediately.
- Sear for Extra Flavor: Before adding your liquids, you can toss the halved Brussels sprouts in with the shallots for the last 2 minutes of sautéing. Getting a slight char on the sprouts adds a beautiful, nutty depth to the final dish.
- Blend for a Smoother Finish: This recipe leaves the halved Brussels sprouts intact for a stew-like bite. If you prefer a traditional, silky-smooth cream soup, use an immersion blender right before adding the chives to purée the mixture.
