Crispy Instant Pot Brussels Sprouts with Bacon and Balsamic are packed with flavor, deliciously caramelized, and easy to make! They’re a great side dish for Thanksgiving because they pair well with turkey and they cook in the Instant Pot so you can use the stovetop and oven for other dishes.
On Thanksgiving, the stovetop and oven work overtime. At my house, they’re both usually maxed out with three or four things going on the stovetop and two in the oven in addition to the turkey.
I’m always looking for dishes that I can cook ahead, or dishes that I can cook in a different kitchen appliance. Why not put your Instant Pot to work on Thanksgiving, right?!
If you’re a fan of crispy Brussels sprouts, you’re in the right place. Bacon adds smoky depth, balsamic adds a twinge of bright tang, brown sugar balances it with molasses-y sweetness, and garlic adds a touch of savory flavor. You can garnish it with freshly-grated Parmesan cheese, or not; either way it’s delicious.
Instant Pot Brussels Sprouts with Bacon and Balsamic pairs well with just about any holiday meal. Thanksgiving turkey, roast chicken, pot roast, or even prime rib.
And the best part is, it’s made from start-to-finish in the Instant Pot to help free up some valuable stovetop and oven space!
The Best Instant Pot Brussels Sprouts with Bacon and Balsamic Recipe
Ingredients in Brussels Sprouts with Bacon and Balsamic
- Bacon
- Brussels sprouts
- Chicken stock
- Salt
- Black pepper
- Garlic
- Balsamic vinegar
- Brown sugar
- Parmesan cheese
How to Make Instant Pot Brussels Sprouts
- Use the “Sauté” function on the Instant Pot to cook the bacon until crispy. Transfer the bacon to a bowl and set aside. Press “Cancel” to stop the “Sauté” function.
- Add the Brussels sprouts, chicken stock, salt, and black pepper to the Instant Pot. Cook on “Manual, High Pressure” for 1 minute.
- Once it’s done cooking, carefully release the pressure and then open the pot. Turn on the “Sauté” function. Add the garlic, balsamic vinegar, and brown sugar. Cook until the liquid is evaporated and the Brussels sprouts take on a little golden color, about 3 to 5 minutes.
- Serve the sprouts topped with crispy bacon and Parmesan cheese.
Tips for Making Crispy Brussels Sprouts in the Instant Pot
- What type of bacon to use. I don’t eat pork, so I use beef bacon for this recipe. You can use any type of bacon you like. However, if you use turkey bacon, add 2 tablespoons of olive oil.
- Keep the bacon crispy. Once the bacon is crisped, remove it from the Instant Pot before cooking the Brussels sprouts. Then before serving sprinkle the crispy bacon on top!
- One minute is the magic number. Don’t be tempted to cook them for longer or your sprouts will turn into mush!
- Be gentle with the sprouts. Once you add the garlic, balsamic vinegar, and brown sugar, let the sprouts sit for most of the time without stirring, and be careful when you stir them so that they don’t fall apart. It works well to carefully flip them with a metal spatula.
- Make it low carb. For the low carb version of Instant Pot Brussels Sprouts with Bacon and Balsamic, use keto brown sugar instead of regular brown sugar.
Brussels Sprouts FAQs
How Do You Make Brussels Sprouts Crispy?
Caramelized, crispy sprouts are the best, aren’t they?!
There are two things you need to make sure of so that your Brussels sprouts are crispy: 1) they’re well-coated in oil, and 2) they need to be cooked hot enough.
Here the fat from cooking the bacon coats the sprouts, and the “Sauté” function on the Instant Pot provides enough heat so the Brussels sprouts end up nice and crispy.
Can You Make Brussels Sprouts Ahead of Time?
The short answer is yes. (To make them crispy again, spread Brussels sprouts in an even layer on a baking sheet and reheat them at 350F for about 10 minutes.)
However, the long answer is why would you want to? Let me explain.
Brussels sprouts take longer to reheat (about 10 minutes in the oven at 350F) than they take to cook initially. Additionally, to reheat them, they take up valuable oven space. And if you’re making them for Thanksgiving, oven space is usually hard to come by!
This is why I recommend making these Instant Pot Brussels Sprouts right before you want to serve them.
What Main Course Pairs Well with Brussels Sprouts?
I love including at least one dish of Brussels sprouts on my Thanksgiving table because they pair well with turkey! But these crispy Brussels sprouts are delicious as a side dish for a variety of meals.
Here are a few ideas for what to serve with this vegetable side dish:
- Marry Me Chicken
- Beef Brisket
- Maple Glazed Chicken
- Instant Pot Beef Short Ribs
- Grilled Steak
- Roast Chicken or Turkey
More Thanksgiving Side Dish Recipes to Make
- Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous
- Easy Corn Pudding
- Sweet Potato Casserole
- Cornbread Stuffing with Sausage
- Cauliflower Gratin with Buttery Ritz Topping
- Roasted Delicata Squash with Rosemary Brown Butter and Hazelnuts
- Creamed Onions
- Butternut Squash Puree with Fontina Cheese, Fresh Thyme, and Brown Butter
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Crispy Instant Pot Brussels Sprouts with Bacon and Balsamic
Ingredients
- 2 slices beef bacon chopped
- 1 pound Brussels sprouts stems and outer leaves removed, and halved
- 1/2 cup chicken stock
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 2 tablespoons freshly-grated Parmesan cheese for topping (optional)
Instructions
- Press the “Sauté” function on the Instant Pot and wait for it to heat up. Once hot, add the bacon and cook until browned and crispy, about 5 minutes. Transfer the bacon to a bowl and set aside. Press “Cancel” to stop the “Sauté” function.
- Add the Brussels sprouts, chicken stock, salt, and black pepper to the Instant Pot. Give it a stir.
- Cover the Instant Pot, making sure to set the lid to “Sealing”, and cook on “Manual, High Pressure” for 1 minute.
- Once it’s done cooking, carefully release the pressure and then open the pot.
- Turn on the “Sauté” function. Add the garlic, balsamic vinegar, and brown sugar. Cook until the liquid is evaporated and the Brussels sprouts take on a little golden color, about 3 to 5 minutes. Let them sit for most of the time without stirring, and be careful when you stir them so that they don’t fall apart (it works well to carefully flip them with a metal spatula).
- Transfer the Brussels sprouts to a serving dish. Sprinkle the crisped bacon and Parmesan cheese on top.
- Serve.
Video
Helpful Tips
- For the low carb version, use keto brown sugar instead of regular brown sugar. The net carbs per serving for the low carb version are 10g.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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