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.