Instant Pot Brussels Sprouts
These Instant Pot Brussels Sprouts turn out perfectly every time. They’re ready in just 1 minute, with lemon, garlic and parmesan seasoning.
Servings: 4 servings
Calories: 156kcal
Ingredients
- 3/4 cup water
- 8 cups brussels sprouts sliced in half lengthwise
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1/2 tsp salt & pepper
- 1 pinch chili flakes
- 1/2 cup parmesan cheese grated
Instructions
- Add the 3/4 cup of water to the bottom of Instant Pot and then place trivet inside the inner pot.
- Add brussels sprouts, then drizzle with olive oil & lemon juice, sprinkling garlic, salt & pepper and chili flakes overtop of brussels sprouts as well. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to low, then cook for 1 minute. The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping.
- Press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Carefully remove brussels sprouts from Instant Pot and serve on a large platter, gently tossing with freshly grated parmesan cheese. Serve and enjoy!
Video
Notes
Try out more seasoning options like balsamic vinegar, mustard bacon, spicy, sriracha-lime and cheese sauce.
Soak the brussels sprouts in a bit of salt water before cooking to wash them and soften the leaves.
Store the leftovers in the fridge for up to 5 days. Reheat in the oven for 5-10 minutes at 350° F or under the broiler for a couple minutes.
Nutrition
Calories: 156kcal | Carbohydrates: 16g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 247mg | Potassium: 696mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1425IU | Vitamin C: 151mg | Calcium: 222mg | Iron: 3mg