The Easiest, Most Flavorful Brussels Sprouts Ever!
Forget everything you thought you knew about boring, mushy Brussels sprouts. This Instant Pot recipe is a total game-changer, transforming humble sprouts into a spicy, savory, and utterly addictive side dish in just a few minutes. We’re talking tender-crisp perfection, coated in a zesty sriracha-soy glaze that packs a serious flavor punch. Whether you’re looking for a lightning-fast weeknight side or a holiday dish that will wow your guests, this is the recipe you need. Let the pressure cooker do the work and get ready to fall in love with Brussels sprouts all over again!
Ingredients
• 2 pounds (about 900g) brussels sprouts, trimmed and halved
• ¼ cup (60ml) soy sauce
• 2 tbsp (30ml) sriracha sauce
• 1 tbsp (15ml) fresh lime juice
• 2 tbsp (30ml) olive oil
• 1 tbsp chopped almonds, for garnish
• 1 tbsp smoked paprika
• 1 tsp red pepper flakes
• 1 tsp garlic powder
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions1. Combine : In the inner pot of your Instant Pot, add the halved brussels sprouts, soy sauce, sriracha, lime juice, olive oil, smoked paprika, red pepper flakes, and garlic powder. Stir everything together until the sprouts are evenly coated.2. Pressure Cook: Secure the lid on the Instant Pot and turn the pressure release valve to the “Sealing” position.3. Set the Timer: Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 3 minutes. The pot will take a few minutes to come to pressure before the cooking time begins.4. Quick Release: Once the cooking cycle is complete, carefully perform a “Quick Release” by turning the pressure valve to the “Venting” position. Be cautious of the hot steam.5. Serve: Once the pin has dropped, carefully remove the lid. Give the sprouts a final stir, season with salt and pepper to taste, and garnish with chopped almonds before serving hot.
Nutritional Information
• Per Serving (makes 8):Calories: 96 | Total Fat: 4.4g | Net Carbs: 1.58g | Protein: 4.8g | Fiber: 4.8g
Pro Tips
• For a deeper, caramelized flavor, use the “Sauté” function on your Instant Pot to brown the sprouts in olive oil for 4-5 minutes before adding the other and pressure cooking.
• Adjust the heat to your liking. For a milder version, reduce the sriracha to one tablespoon and omit the red pepper flakes. For extra fire, add a bit more of both!
• For a touch of sweetness to balance the spice and savory notes, drizzle a teaspoon of honey or maple syrup over the sprouts after cooking.
• Ensure your Brussels sprouts are uniform in size for even cooking. If you have very large sprouts, consider quartering them instead of halving.
FAQ
Q: How long do you cook Brussels sprouts in an Instant Pot
A: For this recipe, you cook the Brussels sprouts on High Pressure for just 3 minutes, followed by a quick release of the steam.
Q: Can I make these Brussels sprouts less spicy
A: Absolutely. To reduce the heat, use only one tablespoon of sriracha and omit the red pepper flakes for a milder, yet still flavorful, version.
Q: How do I get caramelized Brussels sprouts in a pressure cooker
A: For a deeper, caramelized flavor, use the ‘Sauté’ function on your Instant Pot to brown the sprouts in olive oil for 4-5 minutes before adding the other ingredients and pressure cooking.
Q: Are these Instant Pot Brussels sprouts keto-friendly
A: Yes, this recipe is very keto-friendly. Each serving has only 1.58g of net carbs, making it an excellent low-carb side dish.
