Instant Pot Steamed Brussels Sprouts With Honey Garlic Glaze Recipes

INSTANT POT STEAMED BRUSSELS SPROUTS WITH HONEY GARLIC GLAZE

Steps:

• Clean the Brussels sprouts under running water to remove any dirt. Chop them into half lengthwise and trim the bottom stem. Remove and discard any yellow or discolored leaves. Note: You can use really small sprouts as is without chopping them.
• Add water in the steel insert of the Instant Pot followed by the Brussels sprouts.
• Set the valve to sealing and pressure cook on high for 2 minutes.
• When the cooking cycle is complete, release the pressure immediately by moving the valve from sealing to venting.
• Transfer the Brussels sprouts aside on a plate and wipe it dry with a clean paper or cloth towel to remove any water.
• Drain the water off the Instant Pot and wipe the Instant Pot steel insert so that it is dry. Alternatively use a pan to roast the brussel sprout.
• Prepare the marinade using lime juice, minced garlic cloves, crushed red chili pepper, honey, salt, and black pepper.
• Toss the Brussels sprouts in the marinade.
• In a grill pan or using the Instant Pot saute function, heat oil over medium heat. When the oil heats up, add the sprouts along with the marinade.
• Cook for 1-2 minutes until the Brussels sprouts have nicely browned.
• Add a dash of lime juice and pepper before serving. Alternatively, sprinkle parmesan cheese and serve immediately.

HONEY DIJON BRUSSELS SPROUTS

Steps:

• Place Brussels sprouts into a saucepan filled with lightly salted water.
• Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
• Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
• Toss Brussels sprouts in mustard mixture to coat.

INSTANT POT® ROASTED BRUSSELS SPROUTS

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.

HONEY GLAZED BRUSSELS SPROUTS

Steps:

• Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
• Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.