Instant Pot Creamed Brussel Sprouts
This Instant Pot Creamed Brussel Sprouts recipe is the ultimate creamy side dish recipe.
Servings: 6 Servings
Calories: 338kcal
Equipment
- Instant Pot
- spoon
- knife and cutting board
Ingredients
- 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
Instructions
- 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.
Nutrition
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