A quick sauté and just one minute on HIGH pressure is all these garlicky Instant Pot Brussels Sprouts need. The ultimate quick and easy side dish.
Eat more vegetables.
No matter what style of eating you prefer, eating more veggies is never a bad idea. Whether you are vegan, paleo, gluten free, keto, etc… getting lots and lots of plant foods is going to ensure that your body is getting what it needs to feel good.
Raise your hand if you love Brussels sprouts.
I am def on team Brussels sprouts and eat them often. They are high in fiber, vitamin and minerals, and antioxidants. They have been shown to fight cancer (because of sulforaphanes), are good for bone health (because of vitamin K), boost the immune system (because of vitamin C), fight inflammation and heart disease (because of phytonutrients and antioxidants), and are awesome for your digestive tract (because of glucosinolates.)
And they are so damn delicious!
My favorite way to eat Brussels sprouts is roasted until crispy in the oven. But I don’t always have the 30-40 minutes it takes to get them just like I like ’em. That’s where the trusty Instant Pot comes in.
So I had some serious doubts when I first attempted Brussels sprouts in the Instant Pot. I was imagining soggy, mushy veggies. But after several attempt and a few different approaches, I think I got it just right.
There’s a few different methods to cooking Brussels sprouts in the Instant Pot. My preferred way that gets the best texture and flavor (in my humble opinion) is to sauté them in a bit of fat with a healthy dose of chopped garlic and them quickly cook them in a bit of broth on HIGH pressure for one minute. Yes, just one minute.
It’s quick. It’s easy. And you end up with a bit of that roasted flavor that we all love, a savory kick from the broth, and nice and tender Brussels sprouts that the whole family will love.
Dang… don’t those just look perfect!
I’m not going to tell you that they are super crispy like oven roasted Brussels sprouts. Crispy just doesn’t happen in the Instant Pot. But I will tell you that these Instant Pot Brussels Sprouts are full of flavor and will melt in your mouth. And take less than 10 minutes from start to finish.
And that’s important because I know we are all just trying our best to get healthy food on the table. And recipes like this make life easier.
Happy cooking!
xo,
Katja
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PinIngredients
- 2 tbsps butter, ghee, or avocado oil
- 1 pound Brussels sprouts, trimmed and halved
- 3–4 cloves garlic, minced
- 1/2 cup good quality broth (veggie, homemade, or Kettle and Fire)
- salt and pepper to taste
- fresh lemon juice
Instructions
- Turn Instant Pot to SAUTE and heat up fat of choice. Add Brussels sprout halves and sauté cut side down until starting to get golden, about 3-4 minutes. Add minced garlic and cook another 30 seconds. Turn off Instant Pot.
- Pour in half cup of broth and close lid. Turn valve to SEAL and pressure cook on HIGH for one minute. After time is up, quick release and remove cooked Brussels sprouts from Instant Pot.
- Salt and pepper to taste and squeeze on a bit of fresh lemon juice. Enjoy!
Keywords: instant pot Brussels sprouts
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