Tired of Brussels sprouts that are either rock-hard or sadly mushy? The Instant Pot is your secret weapon! This recipe transforms the humble sprout into a tender, flavorful side dish in a fraction of the time it takes to roast them. Say goodbye to guesswork and hello to perfectly cooked sprouts every single time. It’s the side dish that will convert even the most skeptical eaters!
Ingredients
• 2 tbsp (30 ml) coconut oil
• ½ cup (75g) chopped yellow onion
• 2 tsp (2 cloves) minced garlic
• 1 pound (450g) Brussels sprouts, trimmed and outer leaves removed
• ½ cup (120 ml) water or vegetable broth
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Add the coconut oil and let it heat. Sauté the chopped onion and garlic for 2-3 minutes until fragrant and softened.
3. Press “Cancel” to stop the sauté function. Pour in the water or broth to deglaze the pot, scraping up any browned bits from the bottom. Add the Brussels sprouts and stir.
4. Secure the lid and turn the pressure valve to the “Sealing” position.
5. Select “Manual” or “Pressure Cook” and cook on “Low Pressure” for 3 minutes.
6. When the timer finishes, carefully perform a “Quick Release” by moving the valve to the “Venting” position.
7. Once the pin drops, open the lid. Drain any excess liquid, season with salt and pepper, and serve immediately.
Nutritional Information
• Per Serving: Calories 115 | Total Fat 7.2g | Net Carbs 3.02g | Protein 4.1g | Fiber 4.6g
Pro Tips
• For a richer flavor, substitute the water with vegetable or chicken broth.
• After draining, toss the sprouts with a balsamic glaze, crispy bacon bits, or a sprinkle of grated Parmesan cheese before serving.
• Do not use High Pressure. Low pressure is the key to preventing the Brussels sprouts from becoming overly soft and mushy.
• For extra texture, you can briefly pan-sear the cooked sprouts in a hot skillet with a little butter or oil after pressure cooking.
FAQ
Q: Why are my Instant Pot Brussels sprouts mushy
A: The most common reason for mushy sprouts is using the wrong pressure setting. This recipe specifically calls for cooking on ‘Low Pressure’ for just 3 minutes to ensure they become tender, not soft. Using high pressure will overcook them.
Q: How long do you cook Brussels sprouts in an Instant Pot
A: For perfectly tender Brussels sprouts, you only need to cook them for 3 minutes on ‘Low Pressure’ in the Instant Pot, followed by a ‘Quick Release’ of the pressure.
Q: How can I add more flavor to these Brussels sprouts
A: For a richer taste, use vegetable or chicken broth instead of water. After cooking and draining, you can toss the sprouts with a balsamic glaze, crispy bacon bits, or grated Parmesan cheese for a delicious finish.
Q: Can I use frozen Brussels sprouts for this recipe
A: While fresh is recommended for best texture, you can use frozen Brussels sprouts. Do not thaw them first and keep the cooking time the same (3 minutes on low pressure) as the pot will take longer to come to pressure, which accounts for the cooking difference.
