In your Instant Pot®, crisp pancetta and perfectly roasted Brussels sprouts are combined to make a quick and simple keto and paleo evening dinner.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter
- 1 cup pancetta bacon, diced
- 1 (12 ounce) package Brussels sprouts
- 1 cup vegetable broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and add pancetta; cook until crispy, about 3 minutes. Add Brussels sprouts; cook until golden, about 7 minutes. Pour vegetable broth over Brussels sprouts and sprinkle with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid.
Nutrition Facts
| Calories | 117 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 539 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made the recipe as is, and enjoyed the end product. The only issue I had was when I opened my Instant Pot to remove the dish, there was still a lot of liquid left. Any clue how I can fix that next time?