Cook these tasty Brussels sprouts in just 3 minutes and serve them as a side tossed with bacon and cranberries. —Denise Browning, San Antonio, Texas
Instant Pot Bacon & Cranberry Brussels Sprouts
Updated on Oct. 29, 2023
Ingredients
- 1 pound fresh Brussels sprouts
- 1 tablespoon olive oil
- 4 thick-sliced bacon strips, chopped
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- Dash salt
- Dash pepper
- 2 tablespoons lemon juice
- 1/4 cup dried cranberries, chopped
Directions
- Trim Brussels sprouts stems; using a paring knife, cut an "X" in the bottom of each. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir bacon until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in cooker.
- Add garlic to drippings; cook and stir for 1 minute. Add sprouts; cook and stir 1 minute longer. Stir in broth, salt and pepper. Press cancel.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Transfer to a serving bowl; toss with lemon juice and reserved bacon. Top with cranberries.
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