Name: Instant Pot Creamy Bacon Brussels Sprouts
Prep time: 10 min
Cook time: 2 min
Total time: 30 min
Ingredients: 4 slices Thick Cut Bacon, (cooked, chopped); 1 pound Brussels Sprouts; ¾ cup Chicken Broth, (low sodium (or veggie broth)); 2 cloves Garlic, (pressed); 1 Tablespoon Butter; ¼ teaspoon Pepper; 4 oz Cream Cheese ((about ½ of an 8 oz block)); ⅓-½ cup Parmesan Cheese, (grated)

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Instant Pot Creamy Bacon Brussels Sprouts are so delicious you might end up converting someone who doesn’t like Brussels Sprouts! These are savory, creamy, and just the perfect texture. Pressure Cooker Creamy Bacon Brussels Sprouts are a perfect side dish for Thanksgiving, or any Holiday. You really don’t need to wait for a special occasion, you can make these Instant Pot Brussels Sprouts any time!

Creamy Bacon Brussels Sprouts on a white plate next to a wooden fork

Instant Pot Brussels Sprouts

When Thanksgiving rolls around I am on the lookout for a few great side dishes to make for the meal. I like Green Bean Casserole, but we’ve had it so many times that something different sounded good to me. I decided to play around with Brussels Sprouts.

Making Brussels sprouts in the Instant Pot® is the way to go, in my opinion. They come out perfectly cooked. Not mushy at all using this method.

In the past I have made Brussels sprouts with a lot of cheese, and they came out very good, but a little heavy to go alongside a large Thanksgiving feast. For this recipe I backed off of the cheese and made them creamy, with lots of bacon. I’m very happy with the results!

Making this side dish of Instant Pot Creamy Bacon Brussels Sprouts is pretty simple. Here are the steps to make them:
four process images showing the addition of the rinsed Brussels sprouts, broth, pepper, and garlic in to a pressure cooker pot

Four process images showing the addition of cream cheese and butter into the pressure pot before cooking and adding Parmesan cheese and bacon into the pressure cooker pot

You probably wont need to add any additional salt to this recipe as the bacon has plenty. My first batch had 1/4 tsp of coarse salt, and that was too much for me. It might depend on the type of bacon you use. Also make sure you use low sodium chicken broth and unsalted butter for the best results. If you find it needs a little salt, add it at the end.

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Thank you for visiting my blog today! If you make one of my recipes I’d love to know how you liked it, or any adaptations you made to accommodate your diet or taste. You can leave a comment with a star rating below. 🙂

4.84 from 6 votes

Instant Pot Creamy Bacon Brussels Sprouts

By Sandy Clifton

Instant Pot Creamy Bacon Brussels Sprouts are so delicious you might end up converting someone who doesn't like Brussels Sprouts! These are savory, creamy, and just the perfect texture.

Prep: 10

Cook: 2

Cooking Bacon, Pressure Build: 18

Total: 30

Servings:

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Equipment

Electric Pressure Cooker

Ingredients

▢ 4 slices Thick Cut Bacon, cooked, chopped
▢ 1 pound Brussels Sprouts
▢ ¾ cup Chicken Broth, low sodium (or veggie broth)
▢ 2 cloves Garlic, pressed
▢ 1 Tablespoon Butter
▢ ¼ teaspoon Pepper
▢ 4 oz Cream Cheese (about ½ of an 8 oz block)
▢ ⅓-½ cup Parmesan Cheese, grated

Instructions

Cook the Bacon

Chop up the bacon and cook it in the Instant Pot using the Sauté setting. Remove to a paper towel to drain and set aside.
Drain the grease from the inner pot and wipe it (be careful if the pot is hot).

Cook the Brussels Sprouts

Trim the ends of the Brussels sprouts and rinse them in hot water. Then add them to the inner liner pot of the pressure cooker.
Add the chicken broth, garlic, butter, pepper, and cream cheese.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button to select 2 minutes (3 minutes for very large sprouts or for a softer result). The pot will take a few minutes to come to pressure.
When the cooking cycle has finished, Turn the steam release knob to the Venting position to do a Quick Release of the steam/pressure.
When the pin in the lid drops down, open the lid and stir the Brussels sprouts until the cream cheese is smooth.
Add the parmesan cheese and stir well.
Add the reserved cooked bacon and mix it in.
Serve hot!

Notes

This recipe can be doubled.
1. Don't double the broth, just increase by ¼ cup. Then, after cooking, you can add a little more if it is too thick.
2. Keep cook time the same.