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Instant Pot Creamy Brussel Sprouts

by Katerina

5 from 11 votes

Mar 01, 2019, Updated Feb 23, 2020

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This is the ultimate quick and delicious brussel sprouts recipe! Made with cream cheese, more cheese and bacon these low carb Instant Pot Brussel Sprouts will become your new favorite way to prepare brussel sprouts!

For a more traditional oven roasted brussel sprout recipe, try these Oven Roasted Brussels Sprouts with Honey Balsamic Glaze or this recipe for Maple Glazed Roasted Butternut Squash with Brussels Sprouts. Perfect for a holiday side dish!

The Best Creamy Brussel Sprout Recipe Ever

Brussel Sprouts and bacon smothered in a cheesy creamy garlic sauce is the recipe that will convert all your vegetable haters to veggie-LOVERS! Sort of like what my recipe for Creamy Cheesy Brussels Sprouts with Bacon did for my husband.

I am a HUGE fan of Brussel(s) sprouts, and it was only a matter of time before I tried cooking them in the Instant Pot. WHY did I wait this long?! It takes like, 6.3 minutes to make ’em! That’s it! Ugh…

Truth be told, I was afraid of the cabbagey smell… I almost always roast these little cabbages in the oven just to avoid that lingering smell, ya know? Oven Roasted Brussels Sprouts are my go-to.

But, you know what? WHO CARES! Open up a window and get on this really quick, seriously SO, SO delicious recipe. It’s also LOW CARB and fits in with a Keto lifestyle perfectly.

How To Make Brussel Sprouts In An Instant Pot

Brussel sprouts with bacon and a delicious cheese sauce filled with garlic and parmesan… Helllloooo YUM! I’m thinking Easter side dish, Friday night snack dish, Sunday supper MAIN dish.  ?

• We start with frying some bacon in the Instant Pot – remove bacon and set aside.
• Cut all brussel sprouts in half and give them a minute of frying time in the Instant Pot. This is totally optional, but I like a bit of browning.
• Then, add in a tablespoon of butter, 6 ounces of cream cheese, a cup and a half of vegetable broth, a whole lot of garlic, salt, and pepper.
• Close the lid and set to Sealing.
• Press the manual button and set it for 2 minutes. If you like a softer veggie, set it to 3 minutes.
• Let the Instant Pot come to pressure, and when the cooking cycle has finished, do a quick release.
• Once the pin in the lid drops down, open it up, and stir in the parmesan cheese and prepared bacon. Stir until everything is well incorporated.
• Transfer to a serving dish and serve.

Tips For Making This Brussel Sprout Recipe

• If you’re thinking to use different cheeses, I say reach for some shredded gruyere, asiago, or mozzarella.
• Some people like a thicker sauce, and for those I suggest to add a knob more of cream cheese, OR stir in a bit of heavy cream. Do this while the brussel sprouts are still hot and in the Instant Pot.
• For those that want to double the recipe, DO NOT double the liquid. Adding about a 1/4 cup more is all you will need. Keep cook time the same.

How To Store Leftover Brussel Sprouts

• CREAMY cooked Brussel Sprouts should be stored in an airtight container and kept in the fridge for up to 3 days.

MORE CREAMY LOW CARB RECIPES

• Easy and Quick Creamed Spinach
• Cauliflower Cheese Soup
• Creamy Garlic Mushrooms with Bacon

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5 from 11 votes

Instant Pot Creamy Brussel Sprouts

by Katerina | Diethood

The ultimate, quick, BEST and delicious Brussel Sprouts cooked in the Instant Pot with cream cheese, more cheese, and bacon! 

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 8 servings

Ingredients 

1x2x3x

• ▢ 4 slices thick cut bacon,, diced
• ▢ 1 1/2 tablespoons butter,, divided
• ▢ 2 pounds Brussel Sprouts,, ends trimmed, cut in half
• ▢ 4 cloves garlic,, minced
• ▢ 1 1/2 cups low sodium vegetable broth
• ▢ 6 ounces cream cheese
• ▢ salt and fresh ground pepper,, to taste
• ▢ 1/4 cup grated or shredded Parmesan cheese

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Instructions 

• Set Instant Pot to Sauté.
• Melt 1/2 tablespoon butter in the Instant Pot; add in the bacon and fry for 1 minute, or until crispy.
• Remove bacon with a slotted spoon and set aside; leave bacon drippings and butter in the Instant Pot.
• Add halved brussel sprouts to the Instant Pot and cook for 1 minute, or until just slightly browned.
• Turn off the IP.
• Add in garlic, remaining butter, vegetable broth, and cream cheese; season with salt and pepper and top with the lid.
• Close the lid and set to Sealing.
• Press the manual button and set it for 2 minutes. If you like a softer veggie, set it to 3 minutes.
• Let the Instant Pot come to pressure, and when the cooking cycle has finished, do a quick release.
• Once the pin in the lid drops down, open it up, and stir in the parmesan cheese and previously prepared bacon. Stir until everything is well incorporated.
• Transfer to a serving dish and serve.

Notes

NET CARBS: 8 grams

For those that want to double the recipe, DO NOT double the liquid. Adding about a 1/4 cup more is all you will need. Keep cook time the same.

HOW TO STORE LEFTOVERS

CREAMY cooked Brussel Sprouts should be stored in an airtight container and kept in the fridge for up to 3 days.

Nutrition

Serving: 4ounces | Calories: 208kcal | Carbohydrates: 12g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 249mg | Potassium: 536mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1235IU | Vitamin C: 96.9mg | Calcium: 108mg | Iron: 1.9mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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