Pressure Cooker Celebration Brussels Sprouts Recipe

Pressure Cooker Celebration Brussels Sprouts Recipe
Pressure Cooker Celebration Brussels Sprouts Recipe photo by Taste of Home
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Pressure Cooker Celebration Brussels Sprouts Recipe

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This recipe hits all the flavor points and makes a fantastic Thanksgiving or Christmas side. Plus, you've got to love a dish that requires minimal effort and doesn't take up oven space. You can always omit the bacon if you need a vegetarian option. —Lauren Knoelke, Milwaukee, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 min. + releasing
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 min. + releasing

Ingredients

  • 2 pounds fresh Brussels sprouts, sliced
  • 2 large apples (Fuji or Braeburn), chopped
  • 1/3 cup dried cranberries
  • 8 bacon strips, cooked and crumbled, divided
  • 1/3 cup cider vinegar
  • 1/4 cup maple syrup
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 3/4 cup chopped hazelnuts or pecans, toasted

Directions

Combine Brussels sprouts, apples, cranberries and 4 slices bacon. In a small bowl, whisk vinegar, syrup, oil, salt and pepper; pour over Brussels sprouts mixture, tossing to coat. Transfer to a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. To serve, sprinkle with hazelnuts and remaining bacon. Yield: 10 servings.

Test Kitchen tips
  • To shave Brussels sprouts, trim off the ends and put them in your food processor or slice with a mandoline. Or trim, halve and slice using a very sharp knife.
  • Agave or honey works well in place of maple syrup.
  • We recommend Fuji or Braeburn apples because they have a crisp texture that will hold up to the heat.
  • Originally published as Pressure Cooker Celebration Brussels Sprouts in One Pot Instant Pot Winter 2017

    Nutritional Facts

    1 serving: 204 calories, 11g fat (2g saturated fat), 7mg cholesterol, 375mg sodium, 24g carbohydrate (15g sugars, 5g fiber), 6g protein.

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    • 2 pounds fresh Brussels sprouts, sliced
    • 2 large apples (Fuji or Braeburn), chopped
    • 1/3 cup dried cranberries
    • 8 bacon strips, cooked and crumbled, divided
    • 1/3 cup cider vinegar
    • 1/4 cup maple syrup
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon coarsely ground pepper
    • 3/4 cup chopped hazelnuts or pecans, toasted
    1. Combine Brussels sprouts, apples, cranberries and 4 slices bacon. In a small bowl, whisk vinegar, syrup, oil, salt and pepper; pour over Brussels sprouts mixture, tossing to coat. Transfer to a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. To serve, sprinkle with hazelnuts and remaining bacon. Yield: 10 servings.

    Test Kitchen tips
  • To shave Brussels sprouts, trim off the ends and put them in your food processor or slice with a mandoline. Or trim, halve and slice using a very sharp knife.
  • Agave or honey works well in place of maple syrup.
  • We recommend Fuji or Braeburn apples because they have a crisp texture that will hold up to the heat.
  • Originally published as Pressure Cooker Celebration Brussels Sprouts in One Pot Instant Pot Winter 2017

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