Are you tired of mushy, bitter Brussels sprouts that nobody wants to eat? Prepare to revolutionize your vegetable game with this lightning-fast pressure cooker method that transforms these tiny green gems into a mouthwatering side dish in just 11 minutes! Whether you're a busy home cook or a culinary enthusiast looking for foolproof vegetable preparation, this recipe will have you falling in love with Brussels sprouts like never before.
Prep Time: 5 mins
Cook Time: 6 mins
Total Time: 11 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts
- 1 cup water
- Salt and pepper to taste
- 1 tablespoon butter (optional)
Instructions
- Thoroughly wash Brussels sprouts under cold running water, removing any damaged outer leaves and trimming the stem ends.
- Trim the Brussels sprouts by cutting a small X at the bottom of each sprout to help them cook evenly and prevent uneven texture.
- Pour 1 cup of water into the bottom of the pressure cooker or instant pot, creating the necessary liquid for steam generation.
- Place a steamer basket or trivet inside the pressure cooker to elevate the Brussels sprouts above the water.
- Arrange the cleaned and trimmed Brussels sprouts in a single layer inside the steamer basket, ensuring they are not overcrowded.
- Sprinkle salt and freshly ground black pepper over the Brussels sprouts to enhance their natural flavor.
- Secure the pressure cooker lid, ensuring the valve is set to the sealing position.
- Set the pressure cooker to high pressure and cook for 3-4 minutes, depending on the size of the Brussels sprouts.
- Once cooking is complete, perform a quick release of the pressure to prevent overcooking.
- Carefully remove the Brussels sprouts and transfer them to a serving dish.
- Optional: Melt butter over the hot Brussels sprouts and gently toss to coat for added richness and flavor.
- Taste and adjust seasoning with additional salt and pepper if needed before serving hot.
Tips
- Size Matters: Choose Brussels sprouts that are similar in size to ensure even cooking. Smaller, uniform sprouts will cook more consistently and look more appealing on the plate.
- Don't Overcrowd: Arrange the sprouts in a single layer in the steamer basket. Overcrowding can lead to uneven cooking and prevent proper steam circulation.
- The X Technique: Cutting a small X at the bottom of each sprout isn't just for show – it helps heat penetrate the dense core, ensuring tender results from stem to top.
- Timing is Critical: 3-4 minutes of pressure cooking is the sweet spot. Less time can leave them too firm, while more can turn them into a mushy mess.
- Quick Release is Key: Immediately release the pressure after cooking to stop the cooking process and preserve the sprouts' vibrant green color and crisp-tender texture.
- Flavor Boosters: Experiment with additional seasonings like garlic powder, smoked paprika, or a drizzle of balsamic glaze to elevate the basic recipe.
- Butter Makes it Better: The optional butter step adds a luxurious richness that can convert even the most dedicated Brussels sprouts skeptic.
Nutrition Facts
Calories: 56kcal
Carbohydrates: 11g
Protein: 4g
Fat: 1g
Saturated Fat: g
Cholesterol: 2mg
