Instant Pot Roasted Brussels Sprouts Recipes

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INSTANT POT® ROASTED BRUSSELS SPROUTS WITH PANCETTA

Crisp pancetta and Brussels sprouts are perfectly roasted in your Instant Pot® for a quick and easy weeknight dinner that is keto and paleo-friendly.

Provided by Fioa

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 6

Number Of Ingredients 6



Instant Pot® Roasted Brussels Sprouts with Pancetta image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and add pancetta; cook until crispy, about 3 minutes. Add Brussels sprouts; cook until golden, about 7 minutes. Pour vegetable broth over Brussels sprouts and sprinkle with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 6.1 g, Cholesterol 21 mg, Fat 8.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.8 g, Sodium 539.1 mg, Sugar 1.8 g

2 tablespoons butter
1 cup pancetta bacon, diced
1 (12 ounce) package Brussels sprouts
1 cup vegetable broth
½ teaspoon salt
¼ teaspoon ground black pepper

INSTANT POT® ROASTED BRUSSELS SPROUTS

Try these crispy roasted Brussels sprouts made in just 5 minutes in your Instant Pot®; they're a quick and easy low-carb side dish that's family-friendly.

Provided by Fioa

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 26m

Yield 4

Number Of Ingredients 6



Instant Pot® Roasted Brussels Sprouts image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and cook onion until translucent, about 2 minutes. Add Brussels sprouts and cook for 1 minute more. Sprinkle with salt and pepper; pour vegetable broth over Brussels sprouts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 16.3 g, Fat 7.2 g, Fiber 5.5 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 669.8 mg, Sugar 5.3 g

2 tablespoons olive oil
1 onion, chopped
1 pound whole Brussels sprouts
1 teaspoon salt
½ teaspoon ground black pepper
½ cup vegetable broth

INSTANT POT BACON LEMON BRUSSELS SPROUTS

These brussels sprouts are a cinch to make, thanks to the Instant Pot. They're packed with so much flavor because of the bacon and fresh lemon juice!

Provided by Jonathan Melendez

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9



Instant Pot Bacon Lemon Brussels Sprouts image

Steps:

  • Place a steamer basket inside of a 6-quart or larger Instant Pot. Pour in the water and then add the Brussels sprouts. Lock the lid and make sure the vent is set to seal. Cook on high pressure for 2 minutes. Once done, manually release the pressure until all the steam has been released and the lid has unlocked. If you allow the pressure to release naturally, the sprouts will become mushy.
  • Carefully open the lid, remove the steamer basket with the sprouts and set aside. Drain the liquid from the inner bowl and return to the pressure cooker. Press the sauté function and add the bacon. Cook, stirring often, until the bacon has browned. Stir in the shallots and garlic and cook for 1 to 2 minutes, or until softened. Add the Brussels sprouts and sauté for a minute longer. Season the sprouts with lemon juice, salt and black pepper. Turn off the machine and serve immediately.

Nutrition Facts : Calories 164.9, Fat 12.1, SaturatedFat 6.2, Cholesterol 25.8, Sodium 295.8, Carbohydrate 12.2, Fiber 4, Sugar 2.7, Protein 5.1

2 lbs Brussels sprouts, cut in half
1 1/2 cups water
6 slices bacon, diced
2 medium shallots, thinly sliced
4 tablespoons unsalted butter
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

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