Instant Pot Creamy Parmesan Brussel Sprouts
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If you’re scrambling for a last-minute side dish for Thanksgiving, these Instant Pot Parmesan Brussels sprouts are a game-changer! They’re quick, easy, and packed with flavor, making them the perfect addition to your holiday table.
Best of all, they only take 2 minutes to cook in the Instant Pot, saving you valuable time and stovetop space. Even if you don’t need them for Thanksgiving, keep this recipe handy for Christmas or any holiday meal. These delicious brussel sprouts are a versatile side that’s sure to become a family favorite.
This dish couldn’t be easier to make! Once you’ve halved all the Brussels sprouts, simply add them to the Instant Pot along with broth, garlic, salt, pepper, and cream cheese.
Here’s where the magic happens: the electric pressure cooker cooks everything in just 2 minutes once it reaches pressure. After the quick cook time, perform a quick release, and then it’s time to add the Parmesan cheese. Sprinkle the cheese generously over the sprouts, replace the lid, and let it sit for 5 minutes to allow the cheese to melt beautifully. Give everything a good stir, transfer to your serving dish, and get ready for the finishing touch.
Finally, top the Instant Pot Brussels sprouts with crumbled bacon for a smoky, savory twist that takes this dish to the next level!
Ingredients for Instant Pot Creamy Brussel Sprouts Recipe
- BUTTER
- BRUSSEL SPROUTS
- SALT AND BLACK PEPPER
- GARLIC
- VEGETABLE BROTH (OR CHICKEN STOCK)
- CREAM CHEESE
- SHREDDED PARMESAN CHEESE
- BACON BITS
Instructions for Instant Pot Creamy Parmesan Brussel Sprouts
Add the halved Brussels sprouts to the Instant Pot. Pour in 1 1/2 cups of vegetable broth, then top with cream cheese, butter, minced garlic, salt, and pepper.
Secure the lid on the Instant Pot and set it to manual High Pressure (or Steam Mode) for 2 minutes. Once the cook time is complete, carefully perform a quick release to release the pressure.
Sprinkle the Parmesan cheese over the cooked Brussels sprouts and gently stir to combine, ensuring the cheese starts to melt into the sauce.
Replace the lid on the Instant Pot and let the dish sit for about 5 minutes. This allows the sauce to thicken slightly and the cheese to fully melt.
Transfer the Brussels sprouts to a serving dish and sprinkle with crumbled bacon for a final touch of smoky, savory flavor. Enjoy this creamy, cheesy, and flavorful side dish as the perfect addition to your holiday meal!
Frequently Asked Questions
Can I use fresh or frozen Brussels sprouts?
You can use either! Fresh Brussels sprouts work best for this recipe, as they retain a firmer texture. If using frozen, expect a softer result, and reduce the broth slightly to avoid excess liquid.
What if I don’t have an Instant Pot?
No problem! You can make this recipe on the stovetop by steaming the Brussels sprouts in a covered pot with broth until tender, then adding the remaining ingredients and stirring to combine.
Can I make this recipe ahead of time?
Yes! You can cook the Brussels sprouts and prepare the sauce a few hours ahead. Reheat them in the Instant Pot on the “Keep Warm” setting or in the microwave, and sprinkle the bacon just before serving for the freshest flavor.
How do I adjust the cook time if I like firmer Brussels sprouts?
For firmer Brussels sprouts, reduce the cook time to 1 minute on high pressure and do a quick release.
How do I prevent the Brussels sprouts from getting mushy?
Be careful not to overcook! Stick to the 2-minute pressure cooking time and quick release as instructed. Also, use fresh Brussels sprouts for the best texture.
What’s the best way to reheat leftovers?
Reheat leftovers in the microwave or on the stovetop with a splash of broth to keep the sauce creamy. Avoid reheating in the Instant Pot, as it may overcook the Brussels sprouts.
FOR MORE RECIPES LIKE THIS, TRY:
- Instant Pot Velveeta Mac and Cheese
- Orange Glazed Carrots
- Creamy Instant Pot Mashed Potatoes
- Sweet Carrots
Instant Pot Creamy Parmesan Brussel Sprouts
Real Mom Kitchen
Equipment
Ingredients
- 2 pounds brussel sprouts washed, trimmed and cut in half
- Salt and fresh cracked black pepper
- 5 cloves garlic finely chopped
- 1 ½ cups vegetable broth or chicken broth
- 6 oz cream cheese at room temperature cut into chunks
- 1 Tbsp butter
- ¼ cup shredded parmesan cheese
- ¼ cup crisp bacon bits
Instructions
- Add the Brussels sprouts to the Instant Pot. Add in 1 1/2 cup of vegetable broth. Then add the cream cheese, butter, garlic, salt, and pepper on top.
- Set the Instant Pot to high for 2 minutes (or steam mode). Once done, do a quick release.
- Add parmesan and carefully give a quick stir to combine the ingredients together.
- Place the lid back on the pressure cooker for about 5 minutes. This will allow the sauce to thicken a little bit and the cheese to melt. Place in your serving bowl and sprinkle with the bacon.
Nutrition
This recipe is adapted from Eat Well 101.
