Instant Pot Brussels Sprouts

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Brussels sprouts get a bad rap. They consistently find themselves at the top of the list of top 5 most hated vegetables. But happily, the mini chefs (and Freddy when he is in a veg mood) find them to be amazingly tasty, especially when I make this Instant Pot Brussels Sprouts recipe.

And I give Brussels sprouts major bonus points because they are amazingly good for you, too. A win-win for all food lovers. Once you try this easy peasy Instant Pot Brussels Sprouts recipe, I know you will agree. YES, you can totally cook Brussels sprouts in the Instant Pot – awesome, right?

These mini cabbages are both quite adorable and super versatile. The most common cooking method is to roast them, but they can also be eaten raw and make the best addition to coleslaw and salads. You can make Smashed Brussel Sprouts, and you can also steam or sauté them, which is exactly how it is done in this Instant Pot Brussels Sprouts recipe.

Why Make This Recipe

• Versatile – What makes cooking them in the Instant Pot so great is that it works equally well whether you use fresh or frozen Brussels sprouts. That’s right….frozen! But don’t worry, folks, these are not the mushy, overcooked grey-hued sprouts you may remember from your childhood.
• Flavorful – made with ingredients that pack a lot of flavors, like apple cider vinegar, tamari sauce, and sun-dried tomatoes. The ACV and tamari sauce not only provides a bright acidity to the dish, but they help to caramelize the Instant Pot Brussels sprouts during the sauté process, which adds such delicious crispiness to the outer leaves.
• Nutritious – This veggie is high in protein, vitamins, and minerals, yet low in fat and calories. I’d say it’s the perfect side dish!

Instant Pot Brussels Sprouts Materials

Ready to learn how to make Instant Pot Brussels Sprouts? Let me show you just how easy it is, and get ready to fall in love…..

How To Make Instant Pot Brussels Sprouts

1. Add the oil to the Instant Pot insert and select sauté, and leave until the Instant Pot reads hot.
2. Then switch off the sauté mode and add the Brussels sprouts, stir, and let cook in the residual heat for a couple of minutes (yes, you don’t need the steamer basket for this recipe).
3. Add the vinegar and tamari sauce, stir and cover the Instant Pot, turn the valve to sealing, select manual, high pressure, and set cook for 3 minutes.
4. Then perform a quick release, stir in the chopped sun-dried tomato and serve your Instant Pot Brussels Sprouts.

If 3 minutes is not enough the first time, cook for 4 minutes when you make brussels sprouts again – as this depends on the size of sprouts.

To Cook From Frozen

• Frozen sprouts are already soft, so set the cook time for 0 minutes (yes, 0!) and then perform a quick release.
• Then add the rest of the ingredients and mix and serve your Instant Pot Brussels Sprouts.

I first tried setting the cook time for 1 minute and QPR, but they were too soft.

Steamed Instant Pot Brussels Sprouts In A Steamer Basket

You can actually steam your brussels sprouts in a steamer basket if you prefer. Just add water to the Instant Pot insert, add the sprouts in the basket inside the insert and cook as normal.

Tips for Success

• No need to core Brussels sprouts. Simply cut the stem end flat, and remove any discolored leaves.
• But do trim and cut them in half so that they cook perfectly.
• Swap dried cranberries and chopped pecans for the sun-dried tomatoes.
• If not vegan, try cooking your brussels sprouts with bacon.
• Add in butter if not vegan.
• Green onions and chili also work well in this recipe.
• Cook times listed do not include time for the Instant Pot to come up to pressure or for the pressure to release.

Delicious Variations

• Make ’em with bacon – try cooking Brussel sprouts with bacon (or pancetta or even turkey bacon) for an amazing 2-ingredient dish with tons of flavor. In fact, Brussel sprouts with bacon is my meat-loving OH’s favorite side dish. Yeap, it really is that good!
• Transform them – Prepare these Instant Pot Brussels sprouts, let cool, then shred the cooked brussels sprouts and use in coleslaw or add them to a salad.
• Add Toppings – top your sprouts with salt and black pepper, balsamic vinegar, a drizzle of olive oil, and some freshly grated parmesan cheese.