Instant Pot Creamy Parmesan Brussel Sprouts
Instant Pot Creamy Parmesan Brussels Sprouts is a quick and flavorful side dish made by pressure-cooking halved Brussels sprouts with garlic, cream cheese, and vegetable broth. Once cooked, the sprouts are topped with Parmesan cheese and crumbled bacon, creating a creamy and savory combination. Perfect for holiday meals or weeknight dinners, this recipe is easy to prepare and sure to impress!
Servings 10 servings
Calories 132kcal
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 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
Serving: 1 serving | Calories: 132kcal | Carbohydrates: 10g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 26mg | Sodium: 351mg | Potassium: 384mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1042IU | Vitamin C: 78mg | Calcium: 87mg | Iron: 1mg