Instant Pot Brussels Sprouts with Bacon and Balsamic Glaze

These Bacon and Balsamic Instant Pot Brussels Sprouts are not only tasty, they can be made in about 15 minutes using your pressure cooker. This easy recipe will delight everyone at your table!

Easter has always been one of my favorite holidays of the year.  I love that the weather finally takes a turn for the better, and egg hunts have always been a lot of fun in my family. Easter brunch is filled with some of my favorite foods, ham, potato salad, warm bread and brussels sprouts.

I have always loved brussels sprouts ever since I was a child.  I never understood why people claimed that they didn’t love them. When made properly, they taste amazing! Brussels Sprouts are always on our table for Easter brunch. This year I decided to take one of my favorite brussels sprouts recipes and adapt it to the pressure cooker.  Converting your favorite recipes to the Instant Pot is not as difficult as you might think.

How to Trim Brussels Sprouts

I love taking shortcuts so I will look for  pre-washed and cut vegetables ready to go when I shop for ingredients.  I get my pineapple already cored and ready to slice for our ham right in the refrigerated section of the store. I LOVE these halved Brussel sprouts that make meal prep so much faster.

However, if you don’t have that option available to you, just wash and dry your Brussels and trip off the bottom where the stem is. Then cut the Brussel in half lengthwise.

Instant Pot Brussels Sprouts with Bacon and Balsamic Glaze

Ingredients

• 1 lb Fresh Brussels Sprouts (trimmed and cut in half)
• 6 oz Bacon (about 6 slices, diced)
• 1 clove garlic, minced
• 1/2 cup Chicken Stock
• 1 tbsp Olive Oil
• 3 tbsp Balsamic Glaze

How to Cook Brussels In an Instant Pot

Turn your pressure cooker to the saute function and add oil to the pan. Add bacon and garlic and cook until crispy, about 4 minutes. Turn pressure cooker off.

Add brussels sprouts and chicken stock and stir.

Lock pressure cooker lid.

Turn Instant Pot on manual mode. Cook under high pressure for 2 minutes for a bit of crisp in your sprouts. (use 3 minutes if you like your brussels sprouts more cooked). It will take a little while for the pot to come to pressure.

When the pressure cooker is done cooking, quick release the pressure.

Spoon the brussels sprouts into a serving dish and drizzle balsamic glaze over the top.

These Instant Pot Brussels Sprouts are a perfect side dish to complement our spiral sliced honey ham. When paired with a nice deli salad, bread, and pineapple slices, my Easter dinner has never been so easy! If you love cooking vegetables in your pressure cooker be sure to also check out our Instant Pot Cabbage recipe!

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Instant Pot Brussels Sprouts with Bacon and Balsamic Glaze

Prep Time

5 mins

Cook Time

2 mins

Total Time

15 mins

 

These Bacon and Balsamic Instant Pot Brussels Sprouts are not only tasty, they can be made in about 15 minutes using your pressure cooker. This easy recipe will delight everyone at your table!

Servings: 4 people

Author: A Mom's Impression

Ingredients

• 1 lb Fresh Brussels Sprouts trimmed and cut in half
• 6 oz Bacon about 6 slices, diced
• 1 clove garlic minced
• 1/2 cup Chicken Stock
• 1 tbsp Olive Oil
• 3 tbsp Balsamic Glaze

Instructions

1. Turn your pressure cooker to the saute function and add oil to pan. Add bacon and garlic and cook until crispy, about 4 minutes. Turn pressure cooker off.
2. Add brussels sprouts and chicken stock and stir.
3. Lock pressure cooker lid.
4. Turn Instant Pot on manual mode. Cook under high pressure for 2 minutes for a bit of crisp in your sprouts. (use 3 minutes if you like your brussels sprouts more cooked). It will take a little while for the pot to come to pressure.

5. When the pressure cooker is done cooking, quick release the pressure.

6. Spoon the brussels sprouts into a serving dish and drizzle balsamic glaze over the top.

Recipe Notes

*Note: Cooking time does not include the time it takes for the pressure cooker to come to pressure.

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