Fresh Brussels sprouts can really make the difference. Start with good fresh ingredients! I found a large 5-pound container of the freshest looking sprouts today at my local wholesale mart. On the way home, I was thinking about experimenting giving these a blast in the pressure cooker.
A quick research of cooking times revealed an interesting fact: the MORE Brussels sprouts you have, the LESS time they should spend, under pressure, in the cooker. This is because it will take the cooker longer to come up to full pressure, and the sprouts will be cooking the whole time. Cooking even just one minute too long will give you a mushy finished vegetable
- 5 pounds of fresh Brussels sprouts
- 1 large onion, sliced in 1/2 inch strips
- 6 large cloves of garlic, sliced
- 2 Tbsp extra virgin olive oil
- 2 tsp salt
- 1 tsp black pepper, freshly ground
- 3/4 cup chicken stock
Wash and prepare the sprouts by trimming any rough bases from each sprout and removing any discolored leaves.
Set the Instant Pot to sautee mode and add the oil, 1/3 of the onions & garlic and 1/2 of the sprouts. Season with salt & pepper and add 1/3 more of the onions & garlic, the other 1/2 of the spourts and top with the final 1/3 of the onions & garlic. Season the top with remaining salt & pepper and add the chicken stock.
Lock-in the lid and set the steam valve for pressure cooking. Set the pressure cooking timer for 1 MINUTE ONLY. It will take about 10 to 15 minutes for the cooker to come up to pressure, and then the 1 minute count down will begin. After you hear the beep, indicating cooking has finished, immediately set the steam valve to open for the quick release method.
After all of the steam has escaped (this will take several minutes) and the lock has released, remove the lid and immediately pour the entire mixture out into a serving bowl.
Be mindful of overcooking or the sprouts will be mushy. They will be cooking the whole time the cooker is coming up to pressure, and you will need one minute only before beginning to release the steam. There will also be carry-over cooking as the hot sprouts steam in the serving bowl. Allow 3-5 minutes for the vegetable to cool to stop steaming before serving.
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