Wow! This instapot (AKA Instant Pot, an electric pressure cooker) thing is such a kitchen game changer. I can see this little pot gaining steam and soon it will be in as many homes as a slowcooker, probably more! Today I am excited to share another recipe using this fun gadget! Try this brussel sprout side dish which combines bacon with their favorite veggie pal the brussel sprout!
I hope that in sharing this recipe, you too can enjoy the simple pleasure of a perfectly cooked, slightly sweet, brussel sprout at your dinner table or even holiday table. Cooking in the instapot frees up your attention to focus on other dishes, or the main dish, and it can even keep everything warm until you are ready to serve. I don’t know about you, but getting all the meal on the table and having it all be warm, is one challenging feat! This brussel sprout side dish is a perfect accompaniment to other more complex dishes that are keeping you busy in the kitchen, or great little healthy lunch!
What I love about the Instant Pot
- Hands free! Once you get your recipe going, you can walk away, there is nothing to babysit. This is a huge upgrade over a stove-top recipe or even something in the oven you many need to check multiple times.
- Flavorful meats! Some people prefer their slow cooker, because they are used to it. Here’s a reason to switch. Slow cooking over cooks the seasoning you use, and the final product will be bland. Pressure cooking takes less seasoning and salt because it cooks the seasoning INTO the meat, its awesome!
- Quick! Large cuts of meat take way way way less time to cook. Recipes like this one may take about the same time as traditional cooking, but the flavor and ease make it worth it to me.
Instant Pot Tips
- In the recipe instructions you will see I cook the bacon right in the instant pot first. There is two reasons for this, it is less messy and it also heats up the instant pot. If the pot is already warm when you go to pressure cook, it reduces your cooking time, as the pot takes less time to heat up!
- When searing big cuts of meats, or in this case bacon, I use a screen over the top of the pot to prevent splatter. My kitchen is already dirty enough!
- I use my big BBQ tongs when flipping large cuts of meat in the instant pot. I won’t get splattered as easily and they are stronger and don’t bend when lifting a 5 pound pork roast! I have ones from Cutco that came in a BBQ set, and I can’t find a link for you, sorry!
- If something comes out a little underdone, you can actually just put it right back into the pot and cook a little longer.
- I sear all my meats, it adds a lot more flavor!
- For meats, after I remove the meat from the pot, I set it to saute and cook the heck out of the liquid to make essentially a perfectly keto pan sauce. I don’t add any thickener I just let the pot cook out most of the water. I serve the sauce over the meat, or save it for another time in a glass jar usually.
- 4 cups chopped brussel sprouts- I cut the butts off and sliced each one in half. Any leaves that fall off are great since they will crispy up a bit more
- 3-4 slices of bacon chopped. Roughly into 1cm by 1 cm squares
- 1/2 cup water
- 1 tablespoon honey- omit for keto you could stir in a few vanilla stevia drops instead start with 3-5 drops and adjust to taste. Or use the same amount of sugar free honey.
- Habanero sea salt - I get all my spices from Gneiss Spice Company
- Chop the bacon into small squares.
- In your instapot add the bacon and hit saute.
- Let the bacon cook about 7 min stirring occasionally to prevent burning.
- While the bacon is cooking trim up the brussel sprouts
- After the 7 minutes is up add the brussel sprout to the pot and continue to saute for 5 minutes. I find that the fat from the bacon goes to the outside edges of the pot since it is a bit lower. Since I was trying to crisp the veggies a bit, I left them in that area of the pot. Stir occasionally so the brussels don't burn.
- After the 5 minutes are up, add the water to the pot. Turn off the saute function and close and lock the lid in place. Make sure the pot is set to sealing.
- Hit manual and cook at high pressure for 2 minutes.
- The pot will take a few minutes to hit high pressure and then it will cook for 2 full minutes.
- When the pot beeps, carefully with a potholder or long spoon vent the pot manually.. aka a quick vent.
- Remove the veggies from the pot, drizzle with the honey and salt and mix. Serve!
- I used just a pinch of habanero sea salt since it is fairly spicy. Salt to taste!
Helpful Equipment: Instapot!
You could use a peppered bacon for this recipe and I think that would be super tasty if you like black pepper. I imagine since pressure cooking concentrates flavors, it might end up being quite peppery.
I also think adding some balsamic vinegar over the top after cooking could be quite delicious! Experiment and let me know how it turns out.
You can easily change this dish by changing up the spices. I love taco spices, its also a little spicy but different than the habenaro.
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Serving Size:1/4 recipe cooked
Amount Per Serving:Calories: 94 Total Fat: 4g Carbohydrates: 11g Sugar: 7g Protein: 5g
Brussel Sprout Side Dish is Summery:
- Less the 30 minutes!
- Perfectly cooked with some crispy bacon bits!
- Honey and habanero salt add a bit of sweet and a kick of heat to the final dish!
- Use the Instapot’s keep warm function to make these while doing other things!
I hope you enjoy this brussel sprout side dish! This would make an amazing Sunday dinner with my perfect roast beef!
You can make these instant pot brussels sprouts as the roast beef is resting and they will be ready just in time!
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