Instant Pot Brussels Sprouts
User Reviews
5
Instant Pot Brussels Sprouts
Description
This recipe begins by heating olive oil in the Instant Pot using the sauté function, then adds halved Brussels sprouts to warm briefly in the residual heat. Vinegar and tamari soy sauce provide a savory and tart seasoning before sealing the pot to pressure cook for three minutes. The brief pressure cooking softens the sprouts while retaining some bite. Sun-dried tomatoes chopped in at the end add subtle sweetness and chewy texture to the dish.
The simmer time can be adjusted depending on sprout size and preference, while frozen Brussels sprouts require zero minutes of pressure cooking and a quick release to avoid over-softening. The result is a tender vegetable side with balanced salty and sour flavors enhanced by the tomato and soy sauce.
This dish is suited for serving as a side with various main courses. It can be complemented with bacon or pancetta if not following a vegan diet, and dried cranberries and pecans can be swapped for sun-dried tomatoes for variation.
Cooked Brussels sprouts store well in an airtight container for up to five days in the refrigerator. The recipe notes tips for trimming sprouts and emphasizes that the total cook time excludes pressure build-up and release phases.
Ingredients
- 1 teaspoon olive oil
- 1 pound Brussels sprouts trimmed and cut in half
- 3 tablespoons tamari soy sauce or regular soy sauce if not gluten-free
- 3 tablespoons apple cider vinegar
- 3 tablespoons sun-dried tomato drained, chopped
Instructions
- Add the oil to the Instant Pot insert and select sauté, and leave until the Instant Pot reads hot.
- Then switch off the sauté mode and add the Brussels sprouts, stir, and let cook in the residual heat for a couple of minutes.
- Add the vinegar and tamari sauce, stir and cover the Instant Pot, turn valve to sealing, select manual, high pressure and set cook time for 3 minutes.
- Then perform a quick release, stir in the chopped sun dried tomato and serve.
- If 3 minutes is not enough the first time, cook for 4 minutes the next time you cook Brussels Sprouts - as it depends on the size of the sprouts.
To make frozen Brussels sprouts:
- Frozen Brussels sprouts are already soft, so set the cook time for 0 minutes (yes, 0!) and then perform a quick release. I first tried setting the cook time for 1 minute and a QPR, but they were too soft.
Notes
- Trim Brussels sprouts by cutting the stem end flat and removing discolored leaves; coring is not necessary.
- For non-vegan versions, adding bacon or pancetta enhances flavor.
- Substitute sun-dried tomatoes with dried cranberries and chopped pecans for a different taste.
- If using frozen Brussels sprouts, thaw them in the fridge before cooking and set pressure cook time to zero minutes.
- Cooked Brussels sprouts keep in an airtight container in the refrigerator for up to 5 days.
- The listed cook time excludes the time needed to reach pressure and natural pressure release.
- Adjust cooking time to 4 minutes if sprouts are large or firmer after initial attempts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Sodium | 633mg | 26% |
| Potassium | 475mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 77.7mg | 86% |
| Calcium | 43mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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