Creamy and savory, this side dish with Instant Pot Brussels sprouts and bacon is outstanding all on its own!
Instant Pot Brussels Sprouts with Parmesan Cheese and Garlic Cream – Simply said, this 10-minute Instant Pot side dish of bacon, cream cheese, and brussels sprouts is delicious on its own. It’s creamy and salty. This dish is ideal for the holidays or any other time you’d want! Fiber-rich, low-carb, ketogenic, and devoid of gluten. Have fun!
INGREDIENTS LIST FOR THE INSTANT POT CREAMY BRUSSEL SPROUTS
- One spoonful of butter
- One kilogramme, or two pounds Haulted, trimmed, and cut in half Brussels sprouts
- Salt and freshly ground black pepper
- Five garlic cloves, finely chopped
- 400 ml (1 1/2 cups) vegetable broth
- 3/4 cup room temperature cream cheese
- One-fourth cup freshly grated or shredded parmesan cheese
- 5 ounces (150g) of optionally crunchy bacon bits
DIRECTIONS
- To prepare the Instant Pot Brussels sprouts: In the Instant Pot, add the Brussels sprouts. Top with the cream cheese, butter, spices, and garlic. Pour one and a half cups of water or veggie broth.
- Place the Instant Pot on steam mode or on high for two minutes. When the allotted time has elapsed, quickly release.
- Quickly toss the cooked Brussels sprouts with the parmesan and bacon crumbles to mix everything together.
- Replace the pressure cooker’s top and wait for around five minutes for the cheese to melt and the bacon to reheat. This will enable a slight thickening of the sauce. Enjoy the warm, creamy Instant Pot Brussels sprouts!
