In just 5 minutes, these Brussels sprouts in the Instant Pot roast to a crisp. They are a quick, simple, and family-friendly low-carb side dish.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 pound whole Brussels sprouts
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup vegetable broth
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot; cook and stir onion in hot oil until translucent, about 2 minutes. Add Brussels sprouts and cook for 1 minute more. Sprinkle with salt and pepper; pour vegetable broth over Brussels sprouts. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the 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 the lid.
Nutrition Facts
| Calories | 113 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 637 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
We loved these. I tossed them in oil, S & P in a zip lock and then followed the recipe. Didn’t have veggie broth so used chicken. I also added a tablespoon of balsamic vinegar at the end and served with bacon bits on the side for anyone who wanted them. Will make these again.
Made this exactly as listed and it was perfect. I wouldn’t call it crispy as the title states but they were just what I was looking for.
Love it!
It’s sitting here right now, in front of me, all warm and seductive…. I am going to eat it with a serving of sliced I cured ham, until I have had enough. Not stuffing myself, but eating as much as I want. I have lost forty pounds so far; started at 260 and I weighed 220 today. Not “dieting,” but changing my eating habits. I will have to monitor my intake for the rest of my life; that’s not a major problem now that I can get calorie counts on an app. I will have to keep going down until I get to a non-obese BMI; at about a pound a week or so, it is doable. I expect this will be one of my go-to foods, and I look forward to savoring these wonderful “little cabbages,” for a long delightful time!
Delicious! Great suggestions. Added some vegan not-bacon sprinkles and it was even better.
DELICIOUS and so easy! Added a little kick of red pepper and some smoked paprika. They do not come out crisped on the outside like roasting, though, so don’t let the name fool you…
Such a great and possibly now the only way I will cook them. I swapped out Chicken Broth vs. the Veggie broth (use whats on hand) and can say was the way to go almost gave it a chicken soup taste
Very mushy. I’ll stick with making them in my cast iron skillet.
Delicious! Very quick.
These were absolutely awful! I cooked as directed and they were absolute mush1 UGH!
Used this recipe. It was delicious.
Made this exactly as written except we put it in the oven for a few minutes at the end to try and get a crisp on them. Yes, it was cooked through but the flavor was disgusting. I’m sorry, this one went straight into the fail bucket.
I followed the recipe and will definitely make it again. So sweet, I think from the onions.
I made this. It was AWFUL!! Roasted, my sainted Aunt Matilda! We both like brussels sprouts a LOT, but these were mush. Back to the oven! The IP is good for lots of things, but this is not one of them.
There’s NOTHING crispy about these. They’re complete mush. 🙁 I’ll try again with a much shorter cooking time.
The sprouts weren’t too mushy and had a good taste. However I would’ve preferred if they were been firmer. They did not heat up well because they became mushy and I didn’t taste so good after being reheated.
Quick and easy and tastes good. Even my wife that doesn’t like Brussels sprouts thought it was good. Only thing I would change is to use garlic salt rather than plain salt.
Followed the recipe by sauteing onion, seasoning and brussel sprouts in olive oil. Switched to pressure cook and added 3/4 in sections of 3 carrots. Put 1 cup water in bottom, put all veggies on two crossed over racks, and p cooked 3 minutes after seasoning again. let 10 min elapse before reducing pressure. Sprouts were perfectly done and carrots were very done. Next time I will cut the carrots in 1 inch sections. Hubs liked the dish!
Very easy and good! I’m new to the instant pot world, thought the time would be too little but it was dead on….don’t be tempted to add a minute or two at all.
Turned out great on Thanksgiving.
I wouldn’t consider these as ‘roasted’ and they certainly do not end up ‘crispy’ as the recipe suggests. Making them ‘roasted’ and ‘crispy’ they need additional cooking in an air fryer or under a broiler.