Keto Brussels Sprouts In The Instant Pot Recipes

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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

KETO BRUSSELS SPROUTS IN THE INSTANT POT



Keto Brussels Sprouts in the Instant Pot image

These keto Brussels sprouts in the Instant Pot boast a sweet balsamic glaze and luscious, salty bacon pieces. Best part is that it takes only 20 minutes to get them tender and delicious! Dairy free and low carb too!

Provided by Mellissa Sevigny

Categories     keto side dishes

Time 27m

Number Of Ingredients 9

1 tablespoon avocado oil
4 ounces chopped raw bacon (1/3 cup)
1 teaspoon chopped raw garlic
2 lbs whole brussels sprouts, trimmed
2 tablespoons balsamic vinegar
1/2 cup water
1/2 teaspoon kosher salt
1 tablespoon granulated erythritol sweetener
1/4 teaspoon xanthan gum (to thicken the sauce)

Steps:

  • Heat oil in the Instant Pot on the Saute function, then add the bacon and garlic and cook two minutes or until fragrant.
  • Add the Brussels sprouts and stir to coat, cook 2 minutes.
  • Add the balsamic vinegar, water, salt, erythritol and xanthan gum. Bring to a boil.
  • Cover with the lid and set to Manual / low pressure / 18 minutes. (20 minutes if exceptionally large sprouts)
  • When finished, vent the steam using the quick release lever, and remove cover according to MFG instructions.
  • Transfer the Brussels sprouts to a serving bowl.
  • Taste the sauce and season with additional salt if desired.
  • Pour the sauce and bacon pieces over the Brussels sprouts before serving.

Nutrition Facts : ServingSize 1 cup, Calories 95 calories, Fat 4g, Carbohydrate 9g, Fiber 3g, Protein 5g

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     Pork Recipes

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

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