These Bacon and Balsamic Instant Pot Brussels Sprouts are not only tasty, they can be made in about 15 minutes using your pressure cooker. A simple, easy and healthy side dish that everyone will love!
Why You Will Love This Recipe
EASY – This really is a SUPER easy Instant Pot recipe. And we will walk you through all the steps and instructions. But it really just consists of cooking the bacon, adding the brussels sprouts and chicken stock and then cooking! And it’s ready in just minutes!
ONE POT RECIPE – Cleaning up is so easy! Everything is made in one pot! So there isn’t a pile of dishes after you cook!
HEALTHY – Brussels Sprouts are FULL of nutrients and vitamins like Vitamin K, Vitamin C and Vitamin A. They are high in fiber and rich in Antioxidants.
Instant Pot Brussels Sprouts Recipe
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! I do love to roast brussels sprouts in the oven. But using your Instant Pot is just a delicious and so much quicker! By sealing all those flavors and aromas while they cook, they come out perfectly tender but not overcooked and mushy! Also, my husband LOVES his Air Fryer. And he’s made some Air Fryer Brussel Sprouts. You can check out that recipe too!
Ready to get pressure cooking? Here is what you’ll need to get started.
Instant Pot Brussels Sprouts Ingredients
- BRUSSELS SPROUTS – We used 1 pound of Brussels Sprouts. You really want to make sure you are buying fresh brussels sprouts that have a vibrant, green color and no blemishes on the leaves. Read below for the best way to trim and prepare your sprouts!
- BACON – Cooked and diced. You’ll be sauteing the bacon in your Instant Pot. We love it when it’s really crispy and have found that thinner bacon works well here. The thick cut bacon is great for breakfast, but probably not for this recipe.
- GARLIC – You will saute the bacon and garlic together and the smells will be AMAZING. If garlic does not agree with you, you can omit this ingredient.
- CHICKEN STOCK – Using chicken stock as our liquid really gives this dish more of rich flavor. If you are concerned about keeping this vegetarian, you can substitute for vegetable stock or even just water.
- OIL – Extra Virgin Olive Oil is great to use in your Instant Pot because of it’s higher smoke point. You’ll be sauteing your bacon and garlic in this.
- BALSAMIC GLAZE – We just use a store bought balsamic vinegar glaze. Or you could make your own homemade one.
- SALT AND BLACK PEPPER – If desired. To taste.
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.
How to Cook Brussels Sprouts In an Instant Pot
1. 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.
2. Add brussels sprouts and chicken stock.
3. Stir to combine.
4. Lock pressure cooker lid.
5. 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.
6. When the pressure cooker is done cooking, quick release the pressure.
7. Spoon the brussels sprouts into a serving dish and drizzle balsamic glaze over the top.
Storage and Reheating Leftovers
You can keep leftover Brussels Sprouts in an Airtight Container in your refrigerator. Brussels Sprouts will never be quite as delicious as they were when you first served them. Reheating them will cause them to get a little (or a lot) soft and mushy.
The best way to reheat Brussels Sprouts is to roast them on a baking sheet in the oven. 350 degrees for about 5 minutes should do it. Yes, you can microwave them, but they will sure come out a little soggy.
I would not freeze leftover brussels sprouts.
Notes, Tips and FAQs
- ADD SOME SPICE – You can certainly add some red pepper flakes to this recipe to add some heat. The sweet and spicy combination would be delicious.
- CAN I USE FROZEN BRUSSELS SPROUTS IN A PRESSURE COOKER? – I would not do this. Frozen Brussels Sprouts are usually par-cooked at the factory before being frozen. These Brussels Sprouts cook so quickly in an Instant Pot that they will probably turn out overcooked and mushy.
- CAN I USE BACON BITS? – Yes. If you are really on a time crunch, you can simply pour some bacon bits into the pot with your Brussels Sprouts.
- ADD CHEESE – Just before serving, garnish your Instant Pot Brussels Sprouts with some grated parmesan cheese or asiago cheese.
- CAN I USE A STEAMER BASKET? – Yes. If you are more comfortable using a steamer basket in your Instant Pot, go for it! You can also cook your brussels sprouts on a trivet as well.
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!
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
Instructions
- 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.
- 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.
Notes
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
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Patty says
What is the balsamic glaze?
Mom says
I used a store-bought balsamic glaze you can find at any grocery store, but you can make your own by simmering Balsamic Vinegar with some brown sugar on a stovetop and reduce by half.
Allie says
If I am doubling the recipe, should I double the amount of liquid or leave it at 1/2 a cup?
Mom says
You can leave it at a half a cup.
Glynnis says
Delicious!!