5 from 24 votes
Instant Pot Brussels Sprouts
Instant Pot Brussels Sprouts are quickly cooked with a splash of olive oil, tamari soy sauce, apple cider vinegar, and chopped sun-dried tomatoes. The method uses sautéing and high-pressure cooking for tender sprouts with tangy and savory notes. Adjustments accommodate fresh or frozen sprouts, with flavor balanced by the umami soy and acidity from vinegar.
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
Servings:
5
Calories:
62 kcal
Course:
Side Dish
Cuisine:
American, Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 62
% 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.