Summary:

Just six ingredients, but packed with flavor. These brussels sprouts are cooked with apple cider vinegar, giving a nice acidic zing to every bite. Soy sauce and bacon add an extra depth of flavor. By pressure cooking, tender brussels sprouts are ready in just minutes.

Instant Pot Brussels Sprouts

5 from 5 votes

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Prep: 10

Cook: 10

Yield: 4 servings

INGREDIENTS

▢ 1 pound brussels sprouts, trimmed and halved lengthwise (Note 1)
▢ 4 strips bacon, chopped (Note 2)
▢ 1/4 cup low-sodium soy sauce (Note 3)
▢ 1/4 cup apple cider vinegar
▢ salt and pepper (Note 4)

INSTRUCTIONS

Sauté Bacon: Select sauté mode on pressure cooker (Note 5) for medium heat. Once heated, add chopped bacon and cook until crispy, about 5 minutes, stirring frequently. Turn off sauté mode.
Add Other Ingredients: Keeping bacon in pressure cooker, add brussels sprouts, soy sauce, and vinegar. Season with salt and pepper. Stir to mix well, using sturdy wooden utensil to loosen any browned bits stuck to bottom of pot.
Pressure Cook: Secure and seal lid. Cook at high pressure for 4 minutes (Note 6), followed by quick pressure release. Use slotted spoon to scoop brussels sprouts and bacon onto plates. Serve (Note 7).

NUTRITION

Makes 4 Servings

Amount Per Serving:

Calories 100 (19% from fat)
Total Fat 2g	3%
Saturated Fat 1g	4%
Cholesterol 5mg	2%
Sodium 750mg	31%
Net Carb 6g
Total Carb 10g	3%
Dietary Fiber 4g	16%
Sugars 3.5g
Protein 5g

Vitamin A 11% · Vitamin C 160% · Calcium 3% · Iron 0%

PHOTOS

pressure cooked brussels sprouts in white bowl

NOTES & TIPS

(1) Brussels Sprouts. I use fresh brussels sprouts, not frozen. To prepare them, wash and remove any bad leaves, trim each sprout by cutting off the bottom end of the core that protrudes out, and cut each sprout in half by slicing through the core.

(2) Bacon. Overlap the bacon slices on top of each other, and use a knife or kitchen shears to cut through all of them simultaneously. If you are vegan or vegetarian, omit the bacon and start with Step 2 in the recipe’s instructions.

(3) Soy Sauce. I use low sodium soy sauce by brands like Kikkoman or Trader Joe’s. Avoid regular soy sauce, which will be too salty. “Light soy sauce” refers to color, not sodium content. If you follow a paleo, whole30, or gluten-free diet, substitute with coconut aminos.

(4) Salt and Pepper. Season to taste. I use 1/2 teaspoon coarse sea salt (equivalent to 1/4 teaspoon fine sea salt) and 1/2 teaspoon coarse ground black pepper.

(5) Pressure Cooker. I use a 6-quart Instant Pot. The ingredients should easily fit into smaller pressure cookers, like 3 quarts. If you’re using an 8 quart pressure cooker, consider doubling the ingredients.

(6) Cooking Time. Generally, brussels sprouts take 3-5 minutes to cook until tender in a pressure cooker, assuming the sprouts have been cut in half beforehand. It will only take 3 minutes if you have smaller sprouts (or if you like them to be on the firmer side) and 5 minutes if you have larger sprouts (or if you just like them to be very tender). If you’re doubling the recipe’s ingredients, the pressure cooking time remains the same.

(7) Serving. These brussels sprouts are a low carb side dish that can be paired with mains like turkey mushroom bake, pot roast, or lamb shanks.

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newest oldest most voted

Brandi

Love this recipe! I doubled the recipe and cooked for 4 min and it turned out perfectly! This goes great with my low carb, low sugar eating plan. Can’t wait to try more of your recipes!

Liza Wilson

😍😍😍

Maureen

This is absolutely delicious … my husband (not really a brussels sprouts fan) even went back for more!!

Sarita

I love the bacon and sprouts a little crispy. Would you shorten the cooking time and put it under the broiler for a bit to crisp it up?

Julia

Hi Sarita, I wouldn’t change the cooking time but the broiler is a good idea for giving them a nice crisp after pressure cooking.

Melissa Carol

Can this be made from frozen Brussel sprouts?

SOR

Just made this – delicious! I have a six quart and want to double the recipe. Should I also double cooking time?

Glad you enjoyed it! The pressure cooking time remains the same, even if you double the ingredients.

Nicole

I grew brussels sprouts in my garden but a lot of them are really small, will they over cook or should I keep them whole instead of halve them?

If they are really small, I recommend leaving them whole.

Chris

I’m brand new to instant pot cooking, and I just received an 8 qt. pot. If I don’t double the recipe will there be a problem cooking it in the larger pot? Do I need to reduce the cooking time? Can’t wait to try it!

8 quart should be fine. The only potential problem is getting the larger pot to pressurize. If the pot has trouble pressurizing, or takes a really long time, you can add a few tablespoons of water to the pot along with the other ingredients.

Thank you!

Fran

This looks wonderful! I have a pack of burssels sprouts and some turkey bacon in the fridge, so guess who’s making this soon! 😉 One question though, why so much liquid? Liquids don’t seem to reduce very much in the IP, and wouldn’t the brussels sprouts be crispier without so much of the soy sauce+acv? Thanks!

Hi Fran! The liquid serves 2 purposes. One, to provide liquid for pressurizing the pot. Two, so that the brussels sprouts can more easily soak up the flavor while pressure cooking. At the end of the recipe, you can either serve with the extra liquid or you can use a slotted spoon (see step 3) to take out the brussels sprouts so that the extra liquid stays in the pot. Note that nothing ever gets crispy in the Instant Pot — it just doesn’t happen with pressure cooking, which tends to make things tender and moist.

Candace

I love balsamic vinegar on my sprouts.

Tim

My first Instant Pot meal. Should be don’t in a couple of minutes… Already rating it a Five based on ease of prep.

Emma

Really easy recipe to follow. Your picture looked so good, I had to try it. Mine turned out to salty. I will make it again, but use less low sodium soy sauce and no salt. I did follow the suggestion of another comment and added a vidalia onion, which I cut into six wedges. Thanks for the recipe.

Hi Emma, thanks for your feedback! It’s definitely possible that I like my foods on the saltier side 🙂 Depending on the type of sea salt you use (finely or coarsely grated), the same 1/2 teaspoon volume of sea salt could be too salty or not salty enough. Personally, I use coarsely ground sea salt.

W.D.

I would reduce or remove the salt. Whole family loved it. Suggest add a small amount of onion. I would also consider this same recipe for asparagus

Instant Pot Brussels Sprouts