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Instant Pot Brussels Sprouts

Make this as a Thanksgiving side or just for dinner any night. These Honey Dijon flavored Brussels Sprouts are bursting with flavor and begging to be eaten!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 188 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 lb Brussels sprouts
  • 1 cup water
  • ¼ cup honey
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • ½ tsp salt
  • 6 pieces Bacon cut into pieces
  • ¼ cup Parmesan Cheese

Instructions

    Cup of Yum
  1. Cut the stems off of 1 lb brussels sprouts, then cut each sprout in halves or quarters depending on size. Make them into bite-sized pieces.
  2. Place the cleaned Brussels sprouts on a trivet in the Instant Pot and fill the pot with 1 cup of water. Put the lid on the pot, and set the timer to HIGH for 2 minutes. When the timer goes off, perform a quick release. (If you like your Brussels sprouts super firm, you can cook them for 1 minute instead).
  3. In the meantime, add ¼ cup honey, 2 tbsp apple cider vinegar, 2 tbsp dijon mustard and ½ tsp salt to a small bowl. Mix to combine.
  4. When the brussels sprouts are done, remove them from the Instant Pot. Pour the water from the liner. If you like crispy Brussels sprouts (don't we all) at this point you can add your sprouts to a baking sheet and broil them for 1-2 minutes until they are crispy on the outside. This is optional but encouraged ;)
  5. Return the liner to the pot, and turn the pot to saute. Add 6 pieces of bacon (cut into pieces) to the pot, and saute until the bacon turns crispy.
  6. Add the brussels sprouts to the bacon (and bacon grease) in the pot. Pour the sauce over the brussels sprouts and mix to combine.
  7. Sprinkle ¼ cup parmesan cheese on the brussels sprouts. Enjoy!

Notes

  • Recipe copyright The Foreign Fork. For educational or personal use only. 
  • I always buy the bagged kind, but you can buy them on the stalk if you prefer. I try to aim for a medium size, maybe a little larger than a golf ball. Clean them well before eating!
  • Thick cut is best.
  • I will always recommend high quality, freshly grated parmesan cheese if you have access to it. It takes the dish to a whole new level.
  • If you just want plain steamed brussels sprouts, you can achieve this by stopping after Step 1. 
  • To save even more time, you
  • can
  • cook the bacon on the stovetop while the brussels sprouts are cooking in the pot. This would lead to more dishes, but the recipe would be done sooner. 
  • Omit the bacon for a vegetarian option. 
  • I prefer to cut the bacon into pieces and then saute to crisp them up. If you’d prefer, you can cook the bacon as whole (or half) pieces, and then use a knife to cut them into bacon bits after they are crispy. 
  • You can adjust the Honey Dijon seasoning to taste. If you like a sweeter sauce, add more honey. If you want a tangier taste, add more vinegar.
  • Brussels Sprouts: I always buy the bagged kind, but you can buy them on the stalk if you prefer. I try to aim for a medium size, maybe a little larger than a golf ball. Clean them well before eating!
  • Bacon: Thick cut is best.
  • Parmesan Cheese: I will always recommend high quality, freshly grated parmesan cheese if you have access to it. It takes the dish to a whole new level.
  • If you just want plain steamed brussels sprouts, you can achieve this by stopping after Step 1. 
  • To save even more time, you can cook the bacon on the stovetop while the brussels sprouts are cooking in the pot. This would lead to more dishes, but the recipe would be done sooner. 
  • Omit the bacon for a vegetarian option. 
  • I prefer to cut the bacon into pieces and then saute to crisp them up. If you’d prefer, you can cook the bacon as whole (or half) pieces, and then use a knife to cut them into bacon bits after they are crispy. 
  • You can adjust the Honey Dijon seasoning to taste. If you like a sweeter sauce, add more honey. If you want a tangier taste, add more vinegar.

Nutrition Information

Serving 1serving Calories 188kcal (9%) Carbohydrates 19g (6%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 17mg (6%) Sodium 485mg (20%) Potassium 359mg (10%) Fiber 3g (12%) Sugar 13g (26%) Vitamin A 614IU (12%) Vitamin C 64mg (71%) Calcium 88mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 188

% Daily Value*

Serving 1serving
Calories 188kcal 9%
Carbohydrates 19g 6%
Protein 7g 14%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 17mg 6%
Sodium 485mg 20%
Potassium 359mg 8%
Fiber 3g 12%
Sugar 13g 26%
Vitamin A 614IU 12%
Vitamin C 64mg 71%
Calcium 88mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.