|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 3g||11%|
|Total Sugars 5g|
|Vitamin C 71mg||356%|
|*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.|
Making Brussels sprouts in an electric pressure cooker is a fast way to cook the dense little cabbage-shaped vegetables. Just one minute under high pressure will yield a tender texture and delicious sweet, earthy flavor. Added bonus: Using a pressure cooker to make these tasty sprouts means you free up space on your already-busy stove and oven.
Use Big Brussels in the Instant Pot
Be picky about the size of the sprouts when cooking them under pressure. Because Brussels sprouts release a bitter, sulfurous compound when overcooked, it’s best to cook them under high pressure in an electric pressure cooker for just 1 minute and then finish the cooking using the sauté function.
To ensure perfect timing, choose large Brussels sprouts, about 2-inches across at their widest point. Smaller Brussels sprouts tend to overcook when pressure cooked, so it's best to go with an alternate cooking method for this size.
How to Make Instant Pot Brussels Sprouts
In this recipe, you’ll caramelize onions in the pressure cooker first, which adds a savory sweetness to this dish. Be sure to scrape up any browned bits on the bottom of the pot when you deglaze with the broth. This will ensure the pressure cooker will work properly when coming up to pressure. Once the sprouts are done cooking, quick-release the pressure immediately to prevent overcooking.
What to Serve with Instant Pot Brussels Sprouts
Adding a sweet component and an acidic ingredient at the end of cooking will glaze the sprouts and add to the overall flavor of the dish. Maple and apple cider vinegar will give the sprouts an autumnal feel and make them a perfect side dish for a pork roast, roast turkey, or this delicious Hasselback Squash recipe. Once you try this quick, easy method for cooking Brussels sprouts, you’ll want to try all the delicious flavor variations below!
"I love Brussels sprouts cooked just about any way, but cooking them in my multi-cooker made it incredibly fast and efficient. I added a bit more maple syrup and salt after the Brussels were cooked to enhance the flavors even more." —Diana Andrews
1 1/2 pounds large (2-inch wide) Brussels sprouts
2 tablespoons olive oil
1/2 medium yellow onion, thinly sliced lengthwise
2 cloves garlic, thinly sliced lengthwise
1/4 teaspoon dried thyme, or 1/2 teaspoon fresh thyme leaves, optional
3/4 cup vegetable broth or chicken broth
1/2 teaspoon salt, more to taste
1/4 teaspoon freshly ground black pepper, more to taste
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
Steps to Make It
Gather the ingredients.
Trim the base of the Brussels sprouts and discard the outer layer of leaves that fall off as you trim them. Cut the Brussels sprouts in half lengthwise, discarding any sprouts that have bugs within the leaves. Set aside.
Choose the sauté function on your electric pressure cooker and adjust heat to high. Add the oil and when it is hot, add the onions. Cook, stirring frequently, until the onions are golden brown, about 6 minutes. Press Cancel.
Add the garlic and thyme, if using, and cook, stirring constantly, until fragrant, 30 seconds.
Add the broth, scraping up any brown bits on the bottom of the pot.
Add the Brussels sprouts and sprinkle evenly with the salt and pepper.
Lock on the lid and turn the steam valve to “sealing.” Select the pressure cook function and adjust to high heat for 1 minute. When the cooking cycle is done, quick-release the pressure immediately.
Remove the lid. Select sauté, adjust to high, and add the maple syrup and vinegar to the pot. Cook, stirring gently once or twice, until the liquid in the bottom of the pot has nearly evaporated and the sprouts begin to brown, about 3 minutes. (Don’t jostle the sprouts too much when stirring or they might apart.) Taste and season with additional salt and pepper, if desired. Serve immediately.
- Be sure to choose large Brussels sprouts, about 2-inches across, in this recipe. Smaller sprouts tend to overcook and become mushy with high pressure cooking.
- Be vigilant when trimming the Brussels sprouts, they can harbor powdery-looking aphids and other stowaway bugs. Discard any sprouts that look to be infested.
You can prep the raw Brussels sprouts and keep them in an airtight container for up to 3 days in the refrigerator.
Substitute the following combinations for the maple and cider vinegar:
- 1 tablespoon honey + 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar + 1 tablespoon soy sauce + 1 teaspoon dark sesame oil
- 1 tablespoon white sugar + 1 tablespoon balsamic vinegar + 1 teaspoon chopped fresh rosemary
- 1 tablespoon white sugar + 1 tablespoon Sriracha chile sauce
Brussels sprouts are best served immediately after cooking, since they do not reheat well.