Instant Pot Creamy Bacon Brussels Sprouts
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.
Servings: 5
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
This recipe can be doubled.
- 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
Calories: 235kcal | Carbohydrates: 10g | Protein: 12g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 490mg | Fiber: 4g | Sugar: 3g
