Instant Pot Brussels Sprouts Recipe

Instant Pot Brussels Sprouts Recipe

The Spruce Eats / Morgan Baker

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
116 Calories
8g Fat
11g Carbs
4g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 116
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 575mg 25%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 4g
Vitamin C 81mg 403%
Calcium 47mg 4%
Iron 2mg 9%
Potassium 420mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Brussels sprouts have gotten a bad reputation for quite a while. Who could blame those naysayers, though? Often these little cabbages were prepared by boiling them to an unrecognizable mush and seasoning them with nothing but salt and pepper. Now, Brussels sprouts are back and ready to prove they are not only a delicious dinner side, but sometimes they can even stand on their own! This recipe comes together easily and leads to crispy, flavorful, delicious sprouts. We've also added a sweeter variation below the recipe for you to try.

This is a great recipe for your meal prep because you can easily hand off the cleaning and halving of the sprouts to any kitchen helpers with nothing to do, and you don't need to make any coveted oven space for their cooking. 


  • 1 pound Brussels sprouts

  • 2 tablespoons olive oil, divided

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 1/2 teaspoons garlic powder

  • 1/4 cup chicken stock

  • 1/2 lemon, juiced

Steps to Make It

  1. Gather the ingredients. Heat Instant Pot to the sauté function and add 1 tablespoon of olive oil.

  2. In a medium bowl toss the halved Brussels sprouts with the remaining tablespoon olive oil, salt, pepper, and garlic powder.

  3. Place Brussels sprouts cut-side down in the Instant Pot, without moving, for about 4 minutes, or until the cut side of the Brussels sprouts are slightly charred.

  4. Add chicken stock to the Instant Pot and pressure cook on high for 4 minutes, then manually release the steam.

  5. Add the lemon juice and toss the sprouts to evenly coat. Serve hot.


  • Cooking times may vary based on the size of your sprouts, so if you’re working with smaller ones, pressure cook them for about 4 minutes, and for larger ones, up the time to about 7 minutes.

Recipe Variation

  • For a slightly sweet take, remove two tablespoons of the chicken stock, and substitute one tablespoon bourbon and one tablespoon maple syrup.