Name: Instant Pot Brussel Sprouts with Bacon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 4 slices thick-cut bacon, diced; 2 garlic cloves, minced; 1/2 cup chicken broth; 1 tablespoon olive oil; Salt and pepper, to taste

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Instant pot brussel sprouts are the fastest way I know to turn a vegetable most people claim to dislike into the dish everyone fights over at the table. If you have ever pushed sad, boiled sprouts around your plate as a kid, this recipe is your redemption arc. We render thick-cut bacon right in the pot, sear the sprouts in that smoky fat, then let a quick blast of pressure make them perfectly tender in minutes. The result is caramelized, savory, and genuinely crave-worthy.

What I love most is how little effort this takes for how impressive it tastes. There is no oven to preheat, no big pot of water to boil, and only one dish to wash at the end. Whether you are pulling together a busy weeknight dinner or rounding out a holiday spread, these sprouts come together in about twenty minutes from start to finish and reliably steal the show.

Why You’ll Love This Recipe

Speed is the headline here. Thanks to the Instant Pot, the whole dish is done in roughly twenty minutes, and most of that is hands-off while the pot comes to pressure. That makes it the kind of side you can start after the main course is already underway and still have on the table hot and glossy.

Then there is the flavor. Bacon makes everything better, and here its smoky, salty richness soaks into every nook of the halved sprouts. A little fresh garlic rounds things out, while a splash of chicken broth keeps the interior tender without turning anything soggy. It is savory, a touch sweet from the caramelization, and deeply satisfying.

Finally, this recipe is wonderfully flexible. It pairs beautifully with roast chicken, a seared steak, or a vegetarian spread, and it scales up easily for a crowd. Minimal prep, minimal cleanup, maximum payoff—exactly what you want from a reliable side dish.

Ingredients

The ingredient list is short and honest. You will need one pound of Brussels sprouts, trimmed and halved so they cook evenly and caramelize faster. Look for sprouts that are firm and bright green with tight leaves; those give you the best texture and the sweetest flavor once they hit the hot bacon fat.

For the smoky backbone, use four slices of thick-cut bacon, diced. Thick-cut gives you a meatier bite, but regular bacon or even turkey bacon will work if that is what you have. You will also want two cloves of garlic, minced, plus one tablespoon of olive oil to help everything stay golden. A half cup of chicken broth does double duty, helping the pot come to pressure while infusing the sprouts with extra savory depth.

Round it out with salt and pepper to taste. That is genuinely all it takes. If you want to keep this vegetarian, simply skip the bacon, lean a little harder on the olive oil, and swap in vegetable broth for the chicken broth—the technique stays exactly the same.

Instant Pot Brussel Sprouts with Bacon Magic ingredients

Step-by-Step Instructions

Start by prepping everything, because this recipe moves quickly once the pot is hot. Wash and dry the Brussels sprouts, trim the stem ends, and slice each one in half. Dice the bacon into bite-sized pieces and mince the garlic so it is ready to go the moment you need it.

Set your Instant Pot to the Sauté function and add the diced bacon. Cook, stirring occasionally, until the pieces are crisp and the fat has rendered out. Use a slotted spoon to lift the bacon onto a plate, leaving all of that flavorful rendered fat behind in the pot—that is where so much of the flavor lives.

Add the tablespoon of olive oil to the bacon fat, then arrange the Brussels sprouts cut side down. Let them sear undisturbed for two to three minutes so the flat sides pick up real golden color. Stir in the minced garlic and cook for about thirty seconds, just until fragrant, taking care not to let it scorch.

Pour in the half cup of chicken broth and give everything a quick stir, scraping up any browned bits from the bottom of the pot. Close the lid, set the valve to Sealing, and pressure cook on high for three minutes. That short window is the sweet spot: long enough to make the sprouts tender, short enough to keep them from going mushy.

When the timer beeps, carefully do a quick release of the pressure. Once the pin drops, open the lid, tip the crispy bacon back into the pot, and stir to combine so every sprout gets flecked with smoky bits. Taste, adjust with salt and pepper, and serve warm.

Instant Pot Brussel Sprouts with Bacon Magic

Tips for the Best Instant Pot Brussels Sprouts

The single most important tip is to resist the urge to overcook. Brussels sprouts turn soft and sulfurous when they cook too long, so trust the three-minute high-pressure window and get that lid off promptly with a quick release. Tender-yet-firm is the goal, and that short time delivers it every time.

If you love extra crisp edges, spread the finished sprouts on a baking sheet and broil them for a couple of minutes after pressure cooking. It deepens the caramelization and adds a little crunch. You can also work ahead by sauteing the bacon and searing the sprouts earlier in the day, then pressure cooking right before serving. For a full pressure-cooker menu, serve these alongside my creamy Instant Pot cauliflower mash or a bright batch of quick and easy Instant Pot steamed broccoli for a table full of easy, veggie-forward sides.

Want to dress them up? A shower of grated Parmesan, a squeeze of fresh lemon, or a pinch of red pepper flakes all play beautifully with the smoky bacon. These little finishing touches take the dish from weeknight staple to something worthy of a holiday spread.

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Frequently Asked Questions

Can I use frozen Brussels sprouts?
Fresh sprouts give the best texture, but frozen will work in a pinch. Thaw them first and pat them dry, then extend the sauté time slightly to cook off the extra moisture before you pressure cook.

How do I store leftovers?
Let the sprouts cool, then store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave until warmed through.

Can I double the recipe?
Absolutely. Just avoid overcrowding the pot when you sear the sprouts—work in batches for the browning step if needed, then pressure cook together so every sprout gets that golden edge.

How do I make this vegetarian?
Skip the bacon, increase the olive oil to compensate for the lost fat, and use vegetable broth in place of chicken broth. You will still get tender, savory sprouts with plenty of caramelized flavor.

Why are my sprouts mushy?
Mushy sprouts almost always mean they cooked too long or the pressure released too slowly. Stick to three minutes on high pressure and do a prompt quick release to keep them tender but firm.

These Instant Pot Brussels sprouts with bacon prove that a humble vegetable can be the best thing on the plate. If you are building a whole menu of feel-good dishes, browse more healthy eating ideas for inspiration, then come back and make a double batch of these. When you do, snap a photo and tag @thekitchensaid on Instagram—I love seeing your kitchen wins.

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