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Instant Pot Brussels Sprouts with Parmesan
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Instant Pot Brussels sprouts are the definition of an easy side dish. Pressure cook for 2 minutes, then mix with chives and Parmesan!
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.
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Want more with Brussels sprouts? See all our favorite 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 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.
Step 2: Place the Brussels sprouts into the Instant Pot and add 1 cup water. Seal the lid and pressure cook for 2 minutes. 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.
Step 3: 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.
Protein in Brussels sprouts
As Alex and I were looking at the nutrition facts of this recipe, we were surprised by the protein in these little Brussels sprouts. Did you know just one Brussels sprout has ½ 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!
Ways to serve 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 vegetarian meatloaf for a holiday meal.
A few other great fall or wintery main dishes to pair it with for entertaining: butternut squash risotto, vegetarian meatballs, 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:
- Try Instant Pot Beets to cook them up for an appetizer or side like Beets with Goat Cheese or a refreshing Beet Salad.
- Make Instant Pot Spaghetti Squash to turn it into Spaghetti Squash Spaghetti.
- Go for Instant Pot Sweet Potatoes that come out moist and tender every time.
- We’ve also got a whole lot more, from soups to whole grains to beans. Try all our Healthy Instant Pot Recipes.
Dietary notes
This Instant Pot Brussels sprouts recipe is vegetarian and gluten-free.
Frequently asked questions
Instant Pot Brussels Sprouts
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Yield: 4 small servings 1x
Instant Pot Brussels Sprouts are the definition of an easy side dish. Pressure cook for 2 minutes, then mix with chives and Parmesan!
Ingredients
- 1 pound Brussels sprouts (off the stem)*
- 1 cup water
- 2 tablespoons salted butter
- 2 tablespoons chives
- ½ teaspoon kosher salt
- Black pepper
- 2 tablespoons Parmesan cheese
Instructions
- Slice off any hard ends. Slice the sprouts in half and place them in bowl of the Instant Pot.
- Add 1 cup of water. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
- 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.)
- 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.
- 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.
About the authors
Sonja & Alex
Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.
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Loved it! Thank you Alex for sharing the idea :)
Do you think this will still taste good (of course, I know it won’t be the same) if you replace all or some of the butter with olive oil? Or would it then come out bland/unseasoned?
That should work! You may just need a bit of salt.