Instant Pot Brussels Sprouts with Parmesan

Instant Pot Brussels Sprouts are the definition of an easy side dish. Pressure cook for 2 minutes, then mix with chives and Parmesan!

Instant Pot Brussels Sprouts

Can you make Instant Pot Brussels sprouts? For me, roasted Brussels sprouts is the absolute best way to eat these powerhouse vegetables. The oven makes them tender on the inside and crispy on the outside. So when Alex decided we needed an Instant Pot version, I was a little wary. Turns out, Instant Pot Brussels are delicious too! They come out crisp tender and mixed with butter, chives, and Parmesan cheese, they’re super flavorful. Not soggy or bitter at all. Keep reading for how to do it.

Want more with Brussels sprouts? See all our delicious Brussels Sprouts Recipes.

How to make Instant Pot Brussels sprouts: a tutorial

Instant Pot Brussels sprouts are some of the easiest vegetables to cook in a pressure cooker. They take only 2 minutes to cook! This also includes about a 5 minute “preheat” time to allow the pot to come up to pressure. Even with that, this is a seriously quick method! Here’s the step by step:

Step 1: Slice the Brussels sprouts in half.

Slice off any hard ends of the Brussels sprouts if they still remain. (If you purchased them on a stalk, cut them off.) Cut each sprout in half.

Brussels sprouts

Step 2: Pressure cook on High for 2 minutes, then quick release.

Yes, this one is too easy! Place the Brussels sprouts into the Instant Pot and add 1 cup water. Seal the lid and pressure cook for 2 minutes. Remember that it will take about 5 minutes for the Instant Pot to come up to pressure.

When the cooking is done, quick release and let all the steam out of the pot. Then drain out the water.

Brussels Sprouts in an Instant Pot / pressure cooker

Step 3: Mix with butter, chives and Parmesan.

Instant Pot Brussels sprouts come out crisp tender and beautifully bright green. Right out of the pot, they’re a little lacking in flavor. Even with a little salt and pepper, they still need some oomph. Drain the bowl of the Instant Pot, then stir in butter, chopped chives, and salt and pepper. Then stir in a little Parmesan cheese.

The Brussels sprouts will give off a little water since they are very hot, so use a slotted spoon to transfer them to the serving dish. Top with a little more Parmesan and enjoy! The extra flavoring is just what the little sprouts needed to go from good to WOW.

Instant Pot Brussels sprouts

Did you know Brussels sprouts are high in protein?

As Alex and I were looking at the nutrition facts of this recipe, we were impressed by the protein in these little Brussels sprouts. Did you know just one Brussels sprout has 1/2 gram protein? That means about 6 grams per serving, quite a bit for a green vegetable! Considering I can eat an entire pan of roasted Brussels sprouts on my own, I’m happy to know that my Brussels binge would give me a give protein boost too!

What kind of Instant Pot to use?

All pressure cooker brands vary! Here’s the brand we use: an Instant Pot 6 Qt Programmable Pressure Cooker. This recipe is customized for a 6 quart pressure cooker. We also can’t speak to other brands and types of pressure cookers. For example, Instant Pot Mini works differently, so use it at your own risk!

Brussels sprouts side dish

How to serve these Instant Pot Brussels sprouts

These Brussels sprouts are so quick and easy, they work as a side dish easy weeknight dinners or for entertaining. They would be great for a holiday meal like a Thanksgiving side dish, or alongside something like our Best Vegetarian Meatloaf for a holiday meal.

A few other great fall or wintery main dishes to pair it with for entertaining: our Butternut Squash Risotto or Vegetarian Meatballs with Creamy Gravy. Or even alongside baked salmon or shrimp and grits!

More Instant Pot vegetable recipes

You can use an Instant Pot to make all sorts of vegetables! Here are some of our favorite side dishes and essential vegetable recipes:

  1. Instant Pot Beets: Use this method to cook beets for our tasty Beets with Goat Cheese or refreshing Beet Salad with Balsamic.
  2. Instant Pot Spaghetti Squash: Use this method to make the easy side dish of Pesto Spaghetti Squash or Spaghetti Squash Spaghetti.
  3. Instant Pot Acorn Squash: Top the squash with a rice and pecan filling, which you can also make in the pressure cooker!
  4. Instant Pot Sweet Potatoes: With this method, the sweet potatoes come out moist and tender every time.

We’ve also got a ba-gillion more, from soups to whole grains to beans. Head to Healthy Instant Pot Recipes.

This Instant Pot Brussels sprouts recipe is…

Vegetarian and gluten-free.

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Instant Pot Brussels Sprouts

Instant Pot Brussels Sprouts with Parmesan


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.88 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 12 minutes
  • Yield: 4 small servings 1x

Description

Instant Pot Brussels Sprouts are the definition of an easy side dish. Pressure cook for 2 minutes, then mix with chives and Parmesan! 


Scale

Ingredients

  • 1 pound Brussels sprouts (off the stem)*
  • 1 cup water
  • 2 tablespoons salted butter
  • 2 tablespoons chives
  • 1/2 teaspoon kosher salt
  • Black pepper
  • 2 tablespoons Parmesan cheese

Instructions

  1. Slice off any hard ends. Slice the sprouts in half and place them in bowl of the Instant Pot.
  2. Add 1 cup of water. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
  3. Cook on high pressure for 2 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
  4. Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
  5. Drain the pot of the water. Stir in the butter, chives, kosher salt and fresh ground pepper. Then stir in cheese. Extra water will come off of the sprouts, so remove them with slotted spoon to a serving dish. Top with a little more Parmesan cheese and serve.

Notes

*Makes 4 small servings: it’s easy to double for bigger appetites or more people.

  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: Brussels Sprouts

Keywords: Instant Pot Brussels Sprouts, pressure cooker

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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