Brussels sprouts get a bad rap, but they’re downright delicious when cooked right. This Instant Pot Brussels Sprouts recipe makes them tender, flavorful, and ready in minutes. With just a little broth, garlic, and seasoning, you get perfectly cooked sprouts without the hassle.
In restaurant kitchens, we need speed and consistency, and that’s why I love the Instant Pot for this. There’s no need to hover over a skillet—just set it and let the pressure cooker do the work. In two minutes, you’ve got Brussels sprouts that are tender but not mushy.
This recipe is simple and flexible. Add butter for richness, Parmesan for a salty bite, or a splash of balsamic for tang. Whether it’s a quick side for dinner or part of a holiday spread, these sprouts will win you over!
What Makes This Recipe Special?
- Hands-Off Cooking – No standing over a pan or worrying about uneven cooking. The Instant Pot does all the work in minutes!
- Crispy Yet Tender – A quick sauté after pressure cooking gives them that perfect golden-brown finish.
- Great for Meal Prep – Make a batch and store for easy weeknight sides or quick salads.
- Customizable Flavors – Keep it classic or get creative with balsamic, garlic, parmesan, or even a spicy kick.
- Packed with Nutrients – A low-calorie, fiber-rich side that’s as good for you as it is delicious.
Instant Pot Brussels Sprouts Recipe
Equipment
- Instant Pot
- Spoon
Ingredients
- 1 pound fresh Brussels sprouts
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 1 cup chicken or vegetable broth
Instructions
- Trim the ends of the Brussels sprouts and remove any damaged leaves.
- Place them in the Instant Pot and pour in the chicken broth.
- Sprinkle with garlic, salt, and pepper.
- Secure the lid and set the vent to sealing.
- Pressure cook on high for 2 minutes (tender-crisp) or 3 minutes (softer).
- Quick release the pressure when done.
- Taste, adjust seasoning, and serve.
Nutrition
Tips for the Best Instant Pot Brussels Sprouts!
- Choose the Right Sprouts – Look for small to medium-sized Brussels sprouts for even cooking. Larger ones can be halved for better texture.
- Don’t Overcook – The Instant Pot cooks fast! Stick to 2 minutes for a tender-crisp bite or 3 minutes for softer sprouts. Anything longer, and they might get mushy.
- Quick Release is Key – Immediately quick release the pressure after cooking to stop them from overcooking in the residual heat.
- Enhance the Flavor – After pressure cooking, try a quick sauté in the Instant Pot with butter or olive oil to get a golden, slightly crispy finish.
- Season Boldly – Brussels sprouts soak up flavors! Add a drizzle of balsamic glaze, a sprinkle of Parmesan, or toss them with crispy bacon for extra depth.
