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Instant Pot Creamy Brussel Sprouts | Low Carb & Keto Friendly


The ultimate, quick, BEST and delicious Brussel Sprouts cooked in the Instant Pot with cream cheese, more cheese, and bacon! These low carb Instant Pot Brussel Sprouts will become your new favorite way to prepare sprouts! 

Instant Pot Brussel Sprouts


Brussel Sprouts and bacon smothered in a cheesy creamy garlic sauce is the recipe that will convert all your vegetable haters to veggie-LOVERS! Sort of like what my recipe for Creamy Cheesy Brussels Sprouts with Bacon did for my husband. 

I am a HUGE fan of Brussel(s) sprouts, and it was only a matter of time before I tried cooking them in the Instant Pot. WHY did I wait this long?! It takes like, 6.3 minutes to make ’em! That’s it! Ugh…

Creamy Brussel Sprouts

Truth be told, I was afraid of the cabbagey smell… I almost always roast these little cabbages in the oven just to avoid that lingering smell, ya know? Oven Roasted Brussels Sprouts are my go-to.

But, you know what? WHO CARES! Open up a window and get on this really quick, seriously SO, SO delicious recipe. It’s also LOW CARB and fits in with a Keto lifestyle perfectly. 

Brussel Sprouts in the Instant Pot

Brussel sprouts with bacon and a delicious cheese sauce filled with garlic and parmesan… Helllloooo YUM! I’m thinking Easter side dish, Friday night snack dish, Sunday supper MAIN dish.  😉

Brussel Sprouts in Instant Pot

  • We start with frying some bacon in the Instant Pot – remove bacon and set aside.
  • Cut all brussel sprouts in half and give them a minute of frying time in the Instant Pot. This is totally optional, but I like a bit of browning. 
  • Then, add in a tablespoon of butter, 6 ounces of cream cheese, a cup and a half of vegetable broth, a whole lot of garlic, salt, and pepper. 
  • Close the lid and set to Sealing
  • Press the manual button and set it for 2 minutes. If you like a softer veggie, set it to 3 minutes.
  • Let the Instant Pot come to pressure, and when the cooking cycle has finished, do a quick release
  • Once the pin in the lid drops down, open it up, and stir in the parmesan cheese and prepared bacon. Stir until everything is well incorporated. 
  • Transfer to a serving dish and serve. 

COOK’S NOTES

  • If you’re thinking to use different cheeses, I say reach for some shredded gruyere, asiago, or mozzarella. 
  • Some people like a thicker sauce, and for those I suggest to add a knob more of cream cheese, OR stir in a bit of heavy cream. Do this while the brussel sprouts are still hot and in the Instant Pot. 
  • For those that want to double the recipe, DO NOT double the liquid. Adding about a 1/4 cup more is all you will need. Keep cook time the same. 

HOW TO STORE LEFTOVERS

  • CREAMY cooked Brussel Sprouts should be stored in an airtight container and kept in the fridge for up to 3 days.

Instant Pot Brussels Sprouts

MORE CREAMY LOW CARB RECIPES

Instant Pot Brussel Sprouts

Instant Pot Creamy Brussel Sprouts

The ultimate, quick, BEST and delicious Brussel Sprouts cooked in the Instant Pot with cream cheese, more cheese, and bacon! 

Course: Side Dish

Cuisine: American

Keyword: bacon, brussel sprouts, cream cheese, instant pot recipes, keto side dishes, low carb recipe

Servings: 8 servings

Calories: 208 kcal

Ingredients

  • 4 slices thick cut bacon, diced
  • 1 1/2 tablespoons butter, divided
  • 2 pounds Brussel Sprouts, ends trimmed, cut in half
  • 4 cloves garlic, minced
  • 1 1/2 cups low sodium vegetable broth
  • 6 ounces cream cheese
  • salt and fresh ground pepper, to taste
  • 1/4 cup grated or shredded Parmesan cheese

Instructions

  1. Set Instant Pot to Sauté.

  2. Melt 1/2 tablespoon butter in the Instant Pot; add in the bacon and fry for 1 minute, or until crispy.

  3. Remove bacon with a slotted spoon and set aside; leave bacon drippings and butter in the Instant Pot.

  4. Add halved brussel sprouts to the Instant Pot and cook for 1 minute, or until just slightly browned.

  5. Turn off the IP.

  6. Add in garlic, remaining butter, vegetable broth, and cream cheese; season with salt and pepper and top with the lid.

  7. Close the lid and set to Sealing.

  8. Press the manual button and set it for 2 minutes. If you like a softer veggie, set it to 3 minutes.

  9. Let the Instant Pot come to pressure, and when the cooking cycle has finished, do a quick release.

  10. Once the pin in the lid drops down, open it up, and stir in the parmesan cheese and previously prepared bacon. Stir until everything is well incorporated.

  11. Transfer to a serving dish and serve.

Recipe Notes

NET CARBS: 8 grams

 

WW FREESTYLE POINTS: 5

 

For those that want to double the recipe, DO NOT double the liquid. Adding about a 1/4 cup more is all you will need. Keep cook time the same.

 

HOW TO STORE LEFTOVERS

CREAMY cooked Brussel Sprouts should be stored in an airtight container and kept in the fridge for up to 3 days.

Nutrition Facts

Instant Pot Creamy Brussel Sprouts

Amount Per Serving (4 ounces)

Calories 208 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 7g 35%

Cholesterol 39mg 13%

Sodium 249mg 10%

Potassium 536mg 15%

Total Carbohydrates 12g 4%

Dietary Fiber 4g 16%

Sugars 3g

Protein 8g 16%

Vitamin A 24.7%

Vitamin C 117.4%

Calcium 10.8%

Iron 10.3%

* Percent Daily Values are based on a 2000 calorie diet.

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