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Instant Pot Creamy Bacon Brussels Sprouts are tender Brussels sprouts in a creamy garlic Parmesan sauce with smoky bacon. This savory vegetable side dish is delicious with Thanksgiving or Christmas dinner, and cooking it in the pressure cooker frees up space on the stove!
Table of Contents
- Creamy Instant Pot Brussels Sprouts with Bacon
- Instant Pot Creamy Bacon Brussels Sprouts Ingredients
- How to Make Pressure Cooker Creamy Bacon Brussels Sprouts
- Tips for the Best Results
- Can I Double This Recipe?
- Storage and Reheating
- More Instant Pot Side Dish Recipes
- Instant Pot Creamy Bacon Brussels Sprouts Recipe
Creamy Instant Pot Brussels Sprouts with Bacon
This recipe is a great choice when you are wanting a different vegetable side dish for your holiday dinner.
It’s a rich and delicious side dish that goes well with turkey, ham, or roast chicken.
The cream cheese makes a smooth sauce that coats the sprouts, and the bacon adds plenty of smoky flavor.
Instant Pot Creamy Bacon Brussels Sprouts Ingredients
You only need a short list of ingredients to make these creamy Brussels sprouts.
Thick-Cut Bacon, Brussels Sprouts, Low-Sodium Chicken Broth, Garlic, Unsalted Butter, Black Pepper, Cream Cheese, Parmesan Cheese
For exact amounts and full instructions, see the recipe card below.
- Brussels sprouts: Use fresh sprouts of similar size so they cook evenly. This recipe uses whole sprouts with the stem ends trimmed.
- Bacon: Thick-cut bacon adds meaty bites throughout the finished dish. Cook it first and set it aside to stir in at the end.
- Broth: Low-sodium chicken broth helps keep the salt level in check. Vegetable broth also works.
- Cheese: Cream cheese makes the sauce creamy, and grated Parmesan adds savory flavor.
How to Make Pressure Cooker Creamy Bacon Brussels Sprouts
- Cook the bacon and set it aside. Add the prepared Brussels sprouts, broth, garlic, and pepper to the pot.
- Add the butter and cream cheese, then pressure cook. After releasing the pressure, stir the sauce until smooth and finish with the Parmesan and reserved bacon.
Tips for the Best Results
- Taste before adding salt. The bacon and Parmesan add saltiness. My first batch had added salt and was too salty for my taste, so I recommend low-sodium broth and unsalted butter. Add salt at the end only if needed.
- Release the pressure promptly. Follow the quick-release directions in the recipe card to help keep the sprouts from becoming overly soft.
- Serve soon after cooking. The sprouts continue to soften as they sit in the hot sauce.
Can I Double This Recipe?
Yes! You can double the recipe, but the broth does not need to be doubled. Follow the broth adjustment in the recipe card notes and keep the pressure-cooking time the same.
Storage and Reheating
- Refrigerate leftovers promptly in a covered container and use within 3–4 days.
- Reheat gently in a saucepan or in short intervals in the microwave, stirring carefully until hot throughout. Add a splash of broth if the sauce needs thinning.
- Freezing may make the sprouts softer and the creamy sauce less smooth. For the best texture, enjoy these freshly made or reheated from the refrigerator.
More Instant Pot Side Dish Recipes
Instant Pot Mashed Cauliflower
Instant Pot Sweet Potatoes
Instant Pot Broccoli
Instant Pot Creamy Mashed Potatoes
Thank you for visiting my blog today! If you make this recipe I’d love to know how you liked it. You can leave a comment with a star rating below. 😊
Instant Pot Creamy Bacon Brussels Sprouts
Equipment
Ingredients
- 4 slices Thick Cut Bacon, chopped
- 1 pound Brussels Sprouts
- ¾ cup Chicken Broth, low sodium (or veggie broth)
- 2 cloves Garlic, pressed
- 1 Tablespoon Unsalted Butter
- ¼ teaspoon Pepper
- 4 oz Cream Cheese
- 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).
Pressure 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 High pressure (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 Parmesan & Bacon
- Add the parmesan cheese and stir well.
- Add the reserved cooked bacon and mix it in.
- Serve hot!
Notes
- Don’t double the broth, just increase by ¼ cup. Then, after cooking, you can add a little more if it is too thick.
- Keep cook time the same.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I have a mini… I cut the ends and cooked a pound with 3/4 liquid and 2 min and seasoning. Delicious
Thanks, I subscribed 🌻🦋🌈
Made this recipe for dinner tonight and we weren’t disappointed! It was so yummy and creamy! Went perfectly with our smoked chicken wings and fried cabbage! Yum! I can’t get the stars to click, but I’d rate it a 5, for sure!
That’s great, Lynn! Thank you! I’m so happy tat you liked it!
Hi,
Are all your recipes for the 6 qt. size? I can’t figure that out. Would I just halve them for a 3 qt.??
The norm is to develop recipes for the 6 qt size as that was the original size produced. I do have some recipes that are specific to the 3 qt, and they are labeled as such. Most of my recipes can be cut in half, and in most cases you will keep th ecook time the same.
Happy Holidays, I’ve made this and it is a hit…..I plan on making for Thanksgiving dinner although we will have 15-18 people…..I see your tips for double but have you ever tripled this recipe…..and if so what suggestions do you have……thanks, Carol
Hi Carol, Triple everything except the broth. Increase by 1/2 cup. When done cooking, add a little more if needed.
And cooking time will stay the same correct?
Yes!
We really enjoyed this recipe. The bacon was a nice addition and made it have lots of flavor!! I had never had brussel sprouts with a creamy cheese before. Very good!
That’s great! Thank you!
I made this tonight for a work pot luck. I doubled the recipe and left out the bacon. I ended up draining about 1/2 c of the broth after it was done but they turned out so good. Can’t wait to eat these tomorrow!
Hi, I’m glad you liked it. I don’t double the liquid when I double the recipe, just increase it by about 1/4 cup. Thank you for the review!
This sounds delicious. I can’t wait to try it. Can this be mde with frozen sprouts?
I think so since you don’t have to sauté them.