| | |

Instant Pot Brussel Sprouts

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made using these links. Amazon doesn’t support my blog. We appreciate your support!

Sharing is caring!

I’ve always loved finding quick and easy ways to cook my favorite veggies. That’s why I’m super excited to share this Instant Pot Brussel Sprouts recipe with you!

With just a handful of ingredients like extra virgin olive oil, fresh Brussels sprouts, and a touch of honey for sweetness, this dish is not only simple to make but also packed with flavor.

The best part? It all comes together in the Instant Pot, making it a perfect side dish for busy nights. Trust me, even if you’re not a big fan of Brussels sprouts, this recipe might just change your mind.

Instant Pot Brussel Sprouts Recipe.

Why You’ll Love This Recipe

  • Time-Saving: The Instant Pot drastically reduces cooking time for these nutrient-rich veggies.
  • Tender and Flavorful: Achieve perfectly cooked, delicious Brussels sprouts every time.
  • Easy Side Dish: These Instant Pot Brussel Sprouts are a hassle-free addition to any meal.

Recipe Ingredients

  • Extra Virgin Olive Oil: Is used for sautéing the onion, infusing the dish with a subtle fruity note and ensuring that the other flavors are well-released.
  • Yellow Onion (Chopped): Add a layer of savory sweetness that complements the earthy flavor of the Brussels sprouts.
  • Fresh Brussels Sprouts (Rinsed): Bring a unique, slightly bitter yet nutty flavor and a satisfying crunch.
  • Salt and Pepper: Enhance the natural flavors of the Brussels sprouts and onions, while also balancing the sweetness of the honey.
  • Vegetable Broth: Used as the cooking liquid in the Instant Pot, it not only adds moisture but also infuses the Brussels sprouts with a deep, savory flavor.
  • Almonds: Adding a delightful crunch and a hint of nuttiness, almonds pair beautifully with Brussels sprouts and help elevate the overall dish.
  • Honey: Brings a touch of natural sweetness that beautifully offsets the slight bitterness of the Instant Pot Brussels Sprouts, creating a balanced flavor profile.
Ingredients for Instant Pot Brussel Sprouts.

How To Make Instant Pot Brussel Sprouts?

Step One: Prepare Brussel Sprouts

Rinse and clean your Brussels sprouts under cold water, then set aside.

DSC 0159

Step Two: Chop The Onions

Pour extra virgin olive oil in the inner pot of the Instant Pot. Chop the yellow onion and set aside.

DSC 0166

Step Three: Sauté Onions

Set the Instant Pot to the sauté setting and add your chopped onion. Sauté the onions until they are translucent.

DSC 0168

Step Four: Add Brussels Sprouts

Add the Brussel sprouts and sauté/cook for 1-2 minutes. Sprinkle ½ tsp of salt and pepper over the Brussels sprouts.

DSC 0170

Step Five: Deglaze Instant Pot

Turn off the sauté function and pour in the vegetable broth, deglazing the bottom of the pan with a wooden spoon.

DSC 0171

Step Six: Pressure Cook

Cover the Instant Pot and set on manual high pressure for 3 minutes.

DSC 0173

Step Seven: Prepare Almonds

As the Brussel sprouts cook, chop the almonds. (If you don’t want to have to chop almonds, you can easily purchase chopped almonds from your local grocery store).

DSC 0175

Step Eight: Quick Pressure Release

Once the 3 minutes is up, allow for a Quick Pressure Release.

DSC 0194

Step Nine: Serve

Serve in a large bowl and sprinkle the chopped almonds over the Instant Pot Brussel sprouts. Drizzle with honey, serve, and enjoy!

DSC 0196

Cooking Tips

  • Size Is Key: Pick Brussels sprouts of similar size for even cooking in your Instant Pot. Cut large Brussels sprouts in half so they all cook at the same speed.
  • Honey Selection: Raw honey gives a natural sweetness that complements the Brussels sprouts.
  • Make Brussels Sprouts Without Instant Pot: You can roast Brussels sprouts in the oven. Just toss them with olive oil and seasonings, then bake at 400°F until they’re crispy and golden brown.

Optional

  • Balsamic Vinegar: Add 1-2 tablespoons of balsamic vinegar with the vegetable broth to enhance the dish’s flavor with its tangy sweetness, complementing the honey and balancing the richness of the olive oil.
  • Lime Juice: A splash of lime juice before serving brightens the flavors, adding a refreshing zing that pairs well with the honey’s sweetness.

Storage and Reheating Instructions

  • Fridge: Once you’ve cooked Brussels sprouts, let them cool to room temperature before placing them in an airtight container. Store in the refrigerator for up to 3 days to maintain freshness.
  • Freezer: For longer storage, freeze the sprouts in a freezer-safe container or bag for up to 2 months.
  • Reheat: To reheat, sauté refrigerated or frozen Brussels sprouts in the Instant Pot until heated through, adding extra time for frozen ones. Alternatively, you can reheat Brussels sprouts in the air fryer by placing them in the air fryer basket at 350°F for 3-4 minutes.

What to Serve With This Recipe?

  • Roast Chicken: Tender and flavorful, roast chicken is a classic choice that complements the earthy flavor of Instant Pot Brussels sprouts. The juicy meat pairs perfectly with the tender texture of the sprouts, creating a comforting and satisfying meal.
  • Grilled Steak: Juicy and hearty, grilled steak is a delicious option to serve alongside Brussels sprouts. The bold flavors of the steak contrast nicely with the slightly bitter taste of the sprouts, creating a balanced and flavorful combination.
  • Salmon Fillets: For a lighter option, consider serving Brussels sprouts with baked or grilled salmon fillets. The delicate flavor and flaky texture of the salmon complement the slightly sweet taste of the sprouts, creating a fresh and flavorful meal.
Instant Pot brussel sprouts

Instant Pot Brussel Sprouts

Yield: 2-3
Prep Time: 1 minute
Cook Time: 12 minutes
Total Time: 13 minutes

Make tasty Brussels sprouts quickly in an Instant Pot, mixing them with onions and a sweet touch of honey for flavor.

Ingredients

  • 2-3 Tbsp Extra Virgin Olive Oil
  • 1 Yellow Onion, chopped
  • 1 Pound Brussels Sprouts, rinsed
  • ½ Tsp Salt and Pepper as Seasoning
  • ½ Cup Vegetable Broth
  • ¼ Cup Almonds
  • 2 Tbsp Honey

Instructions

    Rinse and clean your Brussels sprouts under cold water, then set aside.

    Pour extra virgin olive oil in the inner pot of the Instant Pot. Chop the yellow onion and set aside.

    Set the Instant Pot to the sauté setting and add your chopped onion. Sauté the onions until they are translucent.

    Add the Brussels sprouts and sauté/cook for 1-2 minutes. Sprinkle ½ tsp of salt and pepper over the Brussels sprouts.

    Turn off the sauté function and pour in the vegetable broth, deglazing the bottom of the pan with a wooden spoon.

    Cover the Instant Pot and set on manual high pressure for 3 minutes.

    As the Brussels sprouts cook, chop the almonds. (If you don’t want to have to chop almonds, you can easily purchase chopped almonds from your local grocery store).

    Once the 3 minutes is up, allow for a Quick Pressure Release.

    Serve in a large bowl and sprinkle the chopped almonds over the Instant Pot Brussel sprouts. Drizzle with honey, serve, and enjoy!

Notes

  • Size Is Key: Pick Brussels sprouts of similar size for even cooking in your Instant Pot. Cut large Brussels sprouts in half so they all cook at the same speed.
  • Honey Selection: Raw honey gives a natural sweetness that complements the Brussels sprouts.
  • Make Brussels Sprouts Without Instant Pot: You can roast Brussels sprouts in the oven. Just toss them with olive oil and seasonings, then bake at 400°F until they're crispy and golden brown.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 632Total Fat: 51gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 0mgSodium: 788mgCarbohydrates: 43gFiber: 9gSugar: 25gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Instant Pot Vegetable Recipes

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *