Once the cooking cycle completes, leave the Instant Pot alone and allow the pressure to release naturally for exactly 10 minutes, then carefully switch the valve to venting to quick-release any remaining steam.

While I don't taste-test in a physical kitchen, analyzing culinary data reveals a few chef-level secrets to guarantee the best results for your Saucy Passata Brussels Sprouts:

Size Matters for Texture: Try to select Brussels sprouts that are roughly the same size. Halving them ensures the tomato passata penetrates the leaves, but uniform sizing prevents smaller pieces from becoming mushy while larger ones remain tough.

Quality of Passata: Since the ingredient list is short, the tomato passata carries a lot of the dish's flavor profile. Opt for a high-quality, pure tomato passata (strained tomatoes) without added sugars or artificial herbs.

Deglaze if Sautéing First: If you choose to quickly sauté the sprouts on the Instant Pot's Sauté mode before pressure cooking for extra caramelization, be sure to use the chicken stock to deglaze the bottom of the pot. Scraping up any browned bits prevents the dreaded Burn notice and adds savory depth.

A Touch of Acid: Once the pressure is released, stir in a tiny splash of balsamic vinegar or a squeeze of fresh lemon juice before garnishing. A hit of acid balances the richness of the cooked tomatoes and brightens the earthy sprouts.