Your New Favorite Way to Eat Veggies!
Tired of the same old steamed vegetables? Get ready to revolutionize your side dish game! This recipe transforms humble Brussels sprouts and mushrooms into a creamy, tangy, and slightly spicy delight, all thanks to the magic of the Instant Pot and a luscious Greek yogurt sauce. In just 25 minutes, you’ll have a restaurant-worthy dish that’s packed with flavor and nutrients. Say goodbye to boring and hello to delicious!
Ingredients
• 1 lb / 450g Brussels sprouts, trimmed and halved
• 1 lb / 450g button mushrooms, sliced
• 1 medium celery stalk, chopped
• 2 tbsp / 30ml olive oil
• 1 tsp / 6g sea salt
• ½ tsp / 1g black pepper, groundFor the Creamy Yogurt Sauce
• ¼ cup / 60g full-fat Greek yogurt
• 2 garlic cloves, crushed
• 1 tbsp / 15ml fresh parsley, finely chopped
• 1 tsp / 5g ginger, freshly grated
• ¼ tsp / 0.5g red chili flakes
Instructions
1. Directions1. Place the trimmed Brussels sprouts, sliced mushrooms, and chopped celery into the stainless steel insert of your Instant Pot. Sprinkle with salt and pour in just enough water to cover the vegetables.2. Secure the lid and turn the steam release valve to the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the timer for 10 minutes on High pressure.3. While the vegetables cook, prepare the sauce. In a medium bowl, whisk together the Greek yogurt, crushed garlic, fresh parsley, olive oil, grated ginger, black pepper, and red chili flakes until smooth. Set aside.4. When the cooking time is complete, perform a quick pressure release by carefully moving the valve to the “Venting” position. Wait for the pin to drop before opening the lid.5. Carefully drain any excess water from the pot. Stir the creamy yogurt mixture into the cooked vegetables.6. Press the “Sauté” button and cook for 5 more minutes, stirring gently to allow the sauce to thicken and meld with the vegetables.7. Turn off the pot, transfer to a serving bowl, and enjoy immediately!
Nutritional Information
• Per Serving (Serves 4):Calories 145 | Total Fats 13.7g | Net Carbs: 10.7g | Protein 8.5g | Fiber: 5.7g
Pro Tips
• for Perfect Results
• For a deeper, richer flavor, use the “Sauté” function to brown the mushrooms in olive oil for 5-7 minutes before adding the other vegetables and pressure cooking.
• To prevent the Greek yogurt from curdling, temper it by whisking a spoonful of the hot liquid from the pot into the yogurt mixture before adding the entire sauce back into the pot.
• If you prefer your Brussels sprouts with more of a firm bite, reduce the initial pressure cooking time to 8 minutes.
FAQ
Q: How do I prevent the Greek yogurt sauce from curdling
A: To prevent the yogurt from curdling, it’s important to temper it. Whisk a small amount of the hot liquid from the cooked vegetables into the yogurt sauce first before stirring the entire sauce into the pot.
Q: Can I make this recipe with frozen Brussels sprouts
A: Yes, you can use frozen Brussels sprouts. However, you may need to adjust the pressure cooking time. We recommend reducing the time to 8 minutes as frozen vegetables tend to cook faster.
Q: How can I get a richer flavor from the vegetables
A: For a deeper, richer flavor, use the ‘Sauté’ function to brown the mushrooms in olive oil for 5-7 minutes before adding the other vegetables and pressure cooking. This step adds a wonderful savory depth to the final dish.
Q: Is this Instant Pot Brussels sprouts recipe low carb
A: Yes, with 10.7g of net carbs per serving, this recipe can be a great side dish for a low-carb or keto-friendly diet.
