Instant Pot Creamed Brussel Sprouts
This Instant Pot Creamed Brussel Sprouts recipe is the ultimate creamy side dish recipe.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Cuisine: American
Method: Instant Pot
Servings: 6 Servings
Calories: 338kcal
Instant Pot
spoon
knife and cutting board
- 2 pounds brussel sprouts stems removed and sliced
- 2 tablespoons butter
- 1 onion diced
- 2 cloves garlic minced
- ½ cup chicken stock
- 1 cup sour cream
- 6 ounces gruyere shredded
- ½ cup parmesan shredded
- Salt and pepper to taste
With the electric pressure cooker on the saute mode, heat until “hot.” Add the butter and onion. Cook until the onion is softened.
Stir in the garlic and chicken stock.
Place the brussel sprouts on top.
Place the lid on the pressure cooker and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 5 minutes.
When the cooking cycle has completed, perform a quick release. Remove the lid and stir in the remaining ingredients.
Serving: 1Serving | Calories: 338kcal | Carbohydrates: 18g | Protein: 18g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 360mg | Potassium: 726mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1830IU | Vitamin C: 131mg | Calcium: 499mg | Iron: 2mg