Instant Pot Brussels Sprouts

By
Ivy Manning
Ivy Manning portrait
Ivy Manning
Ivy Manning is a cookbook author, food writer, and cooking class teacher. She has written 10 cookbooks including the best seller Instant Pot Miracle: 6 Ingredients or Less. She is a passionate educator with over 10 years of experience teaching cooking classes that focus on healthy cooking that tastes amazing.
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Updated on 10/31/22
Tested by
Diana Andrews
Diana Andrews
Tested by Diana Andrews
Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 
Learn about The Spruce Eats' Editorial Process
instant pot brussel sprouts in bowl

The Spruce Eats / Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
97 Calories
5g Fat
12g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 97
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 284mg 12%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 3g
Vitamin C 71mg 356%
Calcium 49mg 4%
Iron 1mg 8%
Potassium 392mg 8%
*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.)

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

Instant Pot Brussels Sprouts/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 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

  1. Gather the ingredients.

    instant pot brussel sprouts ingredients gathered

    The Spruce Eats / Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

  2. 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.

    prepping and peeling brussels sprouts

    The Spruce Eats / Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

  3. 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.

    onions sauteeing in instant pot

    The Spruce Eats / Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

  4. Add the garlic and thyme, if using, and cook, stirring constantly, until fragrant, 30 seconds. 

    garlic and onions sauteeing in instant pot

    The Spruce Eats / Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

  5. Add the broth, scraping up any brown bits on the bottom of the pot.

    broth added to instant pot

    The Spruce Eats / Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

  6. Add the Brussels sprouts and sprinkle evenly with the salt and pepper.

    brussels sprouts in instant pot

    The Spruce Eats / Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

  7. 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.

    lid locked on top of instant pot

    The Spruce Eats / Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

  8. 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.

    finished brussels sprouts sauteeing in instant pot

    The Spruce Eats / Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

Tips

  • 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.

Make Ahead

You can prep the raw Brussels sprouts and keep them in an airtight container for up to 3 days in the refrigerator.

Recipe Variations

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

Storage

Brussels sprouts are best served immediately after cooking, since they do not reheat well.