Instant Pot Brussels Sprouts

Instant Pot Brussels Sprouts | Pressure Cooker Brussels Sprouts | Instapot Brussel Sprouts | Instant Pot Vegetables | Instant Pot Side Dishes | Instant Pot Vegetarian | Instant Pot Recipes

Cook this nutrient-dense superfood Instant Pot Brussels Sprouts! Perfectly cooked Brussels sprouts make a super quick & easy healthy Instant Pot Side Dish.

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Jump to: Recipe | Step by Step Cooking Guide

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5 from 9 votes

What is Brussels Sprouts?

Superfood Brussels sprouts is a nutrient-dense leafy green vegetable. It has high levels of vitamin C & vitamin K, rich in antioxidants, and a good source of dietary fiber & protein.

And *suprise suprise*, it belongs to the same species as these healthy symbols: Cabbage, Broccoli, Kale, Collard Greens, and Gai Lan. 🙂

The best reasons to love them is they have rich nutrients, but few calories; they fill you up, but won’t fill you out.

Did you know? These adorable mini cabbages have long been popular in Brussels, Belgium. This might be why it was named after the city of Brussels!

Just be careful not to overcook them because they’ll turn mushy & smelly.

So let’s find out how to cook Brussels Sprouts in Instant Pot Pressure Cooker! 😀

Instant Pot Brussels Sprouts | Pressure Cooker Brussels Sprouts | Instapot Brussel Sprouts | Instant Pot Vegetables | Instant Pot Side Dishes | Instant Pot Vegetarian | Instant Pot Recipes #instantpot #vegetables #easy #healthy #side

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Instant Pot Brussels Sprouts | Pressure Cooker Brussels Sprouts | Instapot Brussel Sprouts | Instant Pot Vegetables | Instant Pot Side Dishes | Instant Pot Vegetarian | Instant Pot Recipes

Instant Pot Brussels Sprouts

Nutrient-dense superfood Instant Pot Brussels Sprouts! Perfectly cooked Brussels sprouts make a super quick & easy healthy Instant Pot Side Dish.
5 from 9 votes
Print Rate This Recipe
Prep Time: 1 minute
Cook Time: 12 minutes
Total: 13 minutes
Servings: 4
Calories: 55kcal
Author: Amy + Jacky

Ingredients

  • 1 pound (454g) brussels sprouts , rinsed
  • 1 cup (250ml) unsalted chicken stock
  • 4 garlic cloves , minced
  • ½ teaspoon (2.5g) kosher salt
  • Salt and black pepper for seasoning

Instructions

  • Pressure Cook Brussels Sprouts: Place 1 lb (454g) rinsed Brussels sprouts in Instant Pot. Sprinkle ½ tsp (2.5g) kosher salt, minced garlic cloves on Brussel sprouts. Pour in 1 cup (250ml) unsalted chicken stock. Pressure Cook at High Pressure for 2 minutes (Texture: mildly crisp) - 3 minutes (Texture: tender), then Quick Release.
  • Serve: Taste & season with more salt + black pepper if desired. Serve Instant Pot Brussels Sprouts with your favorite main dish. Enjoy!~ 🙂
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Recipe Notes:

Adjust Cooking Time: If you're cooking a larger quantity, be sure to decrease the "Pressure Cooking Time" accordingly to compensate for the longer "Pressurizing" time.
Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?

Nutrition:

Serving: 100g | Calories: 55kcal | Carbohydrates: 10g | Protein: 4g | Sodium: 297mg | Potassium: 443mg | Fiber: 3g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 85.7mg | Calcium: 47mg | Iron: 1.5mg
Course: Side Dish, Snack
Cuisine: World
Keyword: brussel sprouts, brussels sprouts, instant pot brussels sprouts, instant pot side dishes, instant pot vegetables, instapot brussel sprouts, pressure cooker brussels sprouts
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Brussels Sprouts Cooking Guide

We are making a super quick & easy Brussels Sprouts Instant Pot Side Dish.

Here are the ingredients for Instant Pot Brussels Sprouts.

Instant Pot Brussels Sprouts Recipe Ingredients

Rinse & clean the brussels sprouts under cold water.

Instant Pot Brussels Sprouts: rinse and clean brussels sprouts with cold water

1

Pressure Cook Brussels Sprouts


Place 1 lb (454g) rinsed brussels sprouts in Instant Pot Pressure Cooker.

Instant Pot Brussels Sprouts: add unsalted chicken stock in Instant Pot Pressure Cooker

Sprinkle ½ tsp (2.5g) kosher salt, minced garlic cloves on brussels sprouts.

Pour 1 cup (250ml) unsalted chicken stock in Instant Pot.

Instant Pot Brussels Sprouts: add unsalted chicken stock in Instant Pot Pressure Cooker

Close lid and turn Venting Knob to Sealing position.

  • Pressure Cooking Method: Pressure Cook at High Pressure for 2 minutes (Texture: mildly crisp) – 3 minutes (Texture: tender), then Quick Release.

*Pro Tip – Adjust Pressure Cooking Time: If you’re cooking a larger quantity, be sure to decrease the “Pressure Cooking Time” accordingly to compensate for the longer “Pressurizing” time.

Instant Pot Pressure Cooker High Pressure Cooking Program

Once the pressure cooking cycle is finished, carefully turn the Venting Knob to Venting position to release the pressure.

Open the lid once the Floating Valve has dropped.

2

Serve Instant Pot Brussel Sprouts


Instant Pot Brussels Sprouts | Pressure Cooker Brussels Sprouts | Instapot Brussels Sprouts | Instant Pot Vegetables | Instant Pot Side Dishes | Instant Pot Vegetarian | Instant Pot Recipes

Taste & season brussels sprouts with more salt + black pepper if desired.

Serve Instant Pot Brussels Sprouts with your favorite main dish.

Instant Pot Brussels Sprouts | Pressure Cooker Brussels Sprouts | Instapot Brussel Sprouts | Instant Pot Vegetables | Instant Pot Side Dishes | Instant Pot Vegetarian | Instant Pot Recipes

Enjoy your Instant Pot Brussels Sprouts!~ 🙂

 

Tools for Instant Pot Brussels Sprouts

Instant Pot Brussels Sprouts | Pressure Cooker Brussels Sprouts | Instapot Brussel Sprouts | Instant Pot Vegetables | Instant Pot Side Dishes | Instant Pot Vegetarian | Instant Pot Recipes #instantpot #vegetables #easy #healthy #side
Instant Pot Brussels Sprouts | Pressure Cooker Brussels Sprouts | Instapot Brussel Sprouts | Instant Pot Vegetables | Instant Pot Side Dishes | Instant Pot Vegetarian | Instant Pot Recipes #instantpot #vegetables #easy #healthy #side
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. End of the week … time to cook up all veggies left over to eat tonight and tomorrow! Love your site! I am a relative newby using Instapot … I cook simply and cleanly adding flavour after the cooking is done. Everything cooked perfectly. Instructions for using IP are consistent and well understood. Three weeks ago, I was afraid to plug the IP in … felt overwhelmed! I love it now … thank you both so much … love your site!

  2. Is there any difference in water/time proportion when doing this in the mini (3-quart) IP? Working on trying to transition some of these wonderful recipes to the smaller IP. Thank you!

    1. Hi Lulabelle,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. This recipe should work the same in the smaller IP. You may need an extra minute longer.

      Happy New Year & please take care
      Jacky

    2. Thank you!!! I went ahead and gave it a shot following the directions as above … I think I went a minute too long (or had a bit too much liquid) for my personal texture preference, but they were fantastic and so easy. And thank you for the incredibly quick response!

  3. I did these, yesterday. They were amazing. I steamed them over water and seasoned them, afterwards. There is a local reataurant that serves brussel sprouts and these were just as good. I used “fresh” brussel sprouts and ser the IP to 3 min. After doing a quick release, I checked them and decided that I wanted them a little softer, but not mushy. I quickly closed the lid and aet them a few minutes longer. They were perfection! I love that you can always add or take away time to suit your own preference.

  4. I just got an Instant Pot (Nove Plus) last week, and this recipe was my second experiment. I used 2 lbs. and set it on high for 4 minutes. Since there were so many sprouts, there were basically two layers: one on the bottom of the pot, and the second on top of the first. Consequently, the layer on the bottom of the pot came out almost mushy, while the upper layer came out perfect. So how can this be avoided? Is there a way to ensure even consistency? I’m already finding it difficult to not be able to stir ingredients or add others while the food is cooking…

    1. Hi Alayna,

      Hope you had a wonderful Christmas Holiday 🙂 Thank you for your question.

      The ones that are touching the liquid will cook faster no matter what.
      I recommend changing the cooking time to 3 minutes or use a trivet for a more even consistency.

      Please take care & have a wonderful weekend
      Jacky

  5. So easy and so delicious! I cooked for 2 minutes because we like brussel sprouts to be firm – they were perfect! Thank you for this easy recipe!

    1. Hi Judy,

      thank you for your question 🙂

      We put it in the bottom of the Instant Pot so the chicken stock can be infused into the brussels sprouts.

      Take care & have fun cooking
      Jacky

  6. I used frozen Brussel sprouts and a 3 minute cook. They were delicious and very tender. I will try 2 minutes next time and see how they compare.

  7. this came in handy for our Canadian thanksgiving brunch — very flavourful and delicious!
    even our guests who are normally picky took the leftovers home. after having cooked HP for 2.5 mins, it turned out a bit mushier than i’d prefer, so i tossed it with some oil and broiled it for a few minutes to make it a bit more charred for texture. will know to QR immediately at 2 mins next time for a less softer dish. thanks for the recipe!

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