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Crispy Instant Pot Brussels Sprouts with Bacon and Balsamic

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 don’t take up space on the stovetop or in the oven.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Time for the Instant Pot to Come Up to Pressure 10 minutes
Servings 4 servings
Calories 110kcal

Ingredients

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

Notes

  • Low Carb Version: 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

Calories: 110kcal | Carbohydrates: 16g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 328mg | Potassium: 519mg | Fiber: 4g | Sugar: 7g | Vitamin A: 878IU | Vitamin C: 97mg | Calcium: 88mg | Iron: 2mg