Instant Pot Roasted Brussels Sprouts Recipes

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INSTANT POT® ROASTED BRUSSELS SPROUTS WITH PANCETTA



Instant Pot® Roasted Brussels Sprouts with Pancetta image

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

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

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

INSTANT POT® ROASTED BRUSSELS SPROUTS



Instant Pot® Roasted Brussels Sprouts image

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

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

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

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