The ultimate, quick, BEST and delicious Brussel Sprouts cooked in the Instant Pot with cream cheese, more cheese, and bacon!
Servings : 8servings
Prep Time 5 minutesmins
Cook Time 5 minutesmins
Total Time 10 minutesmins
Ingredients
4slicesthick cut bacon,diced
1 1/2tablespoonsbutter,divided
2poundsBrussel Sprouts,ends trimmed, cut in half
4clovesgarlic,minced
1 1/2cupslow sodium vegetable broth
6ouncescream cheese
salt and fresh ground pepper,to taste
1/4cupgrated or shredded Parmesan cheese
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 gramsFor 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 LEFTOVERSCREAMY cooked Brussel Sprouts should be stored in an airtight container and kept in the fridge for up to 3 days.
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.
Course: Side Dish
Cuisine: American
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