Oh, Brussels sprouts—either you already love them or I’m about to convert you. This Instant Pot Brussels Sprouts with Bacon recipe is my secret weapon for turning these misunderstood little gems into a savory side dish you’ll crave again and again. Combining crispy bacon, caramelized sprouts, and a kiss of garlic, this dish comes together in no time and with minimal effort. Plus, it’s perfect for weeknight dinners, holiday spreads, and everything in between.
If you’ve ever thought you’re “not a Brussels sprouts person,” hear me out: this dish could change your mind.
Why You’ll Love This Recipe
- It’s quick—ready in under 20 minutes, thanks to the Instant Pot.
- Bacon makes everything better, and the smoky, savory flavor complements the sprouts perfectly.
- Minimal prep and clean-up for busy weeknights or low-fuss entertaining.
- A versatile side that pairs beautifully with chicken, steak, or even a vegetarian spread.
Ingredients Breakdown
- Brussels Sprouts: Go for sprouts that are firm and bright green. Halve them for even cooking (and faster caramelization).
- Bacon: Thick-cut bacon works best here for a meaty bite, but regular bacon or even turkey bacon will do the trick.
- Garlic: Fresh garlic adds depth—mince it for maximum flavor.
- Chicken Broth: This helps the cooking process and infuses the sprouts with even more flavor. Use vegetable broth if you’re skipping the bacon.
- Olive Oil: A drizzle keeps everything golden and delicious.
- Salt and Pepper: Simple, essential, and customizable based on your taste.
Step-by-Step Instructions
Step 1: Prep the Ingredients
Wash and dry your Brussels sprouts, then trim the stems and halve them. Dice the bacon into bite-sized pieces and mince the garlic.
Step 2: Sauté the Bacon
Set your Instant Pot to “Sauté” mode and cook the bacon until crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot.
Step 3: Sauté the Brussels Sprouts
Add a drizzle of olive oil to the bacon fat, then toss in the Brussels sprouts, cut side down. Let them sauté for 2–3 minutes to get some golden color. Add the garlic and cook for another 30 seconds, until fragrant.
Step 4: Pressure Cook
Pour in the chicken broth and give everything a quick stir. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 3 minutes.
Step 5: Release Pressure and Combine
Do a quick release of the pressure, then open the lid carefully. Toss the crispy bacon back into the pot and stir to combine. Taste and adjust seasoning with salt and pepper.
Chef’s Tips and Tricks
- Don’t overcook! Brussels sprouts can turn mushy if left too long. 3 minutes under high pressure keeps them tender yet firm.
- For extra crispiness: After pressure cooking, transfer the sprouts to a baking sheet and broil for 2 minutes to caramelize the edges further.
- Make-ahead tip: You can pre-sauté the bacon and Brussels sprouts earlier in the day and pressure cook right before serving.
Recipe Variations and Serving Suggestions
- Vegetarian Option: Skip the bacon, increase the olive oil, and use vegetable broth.
- Add-on flavors: Sprinkle in some grated Parmesan cheese, a squeeze of fresh lemon juice, or even red pepper flakes for a kick.
- Serving ideas: Pairs beautifully with roasted chicken, mashed potatoes, or as part of a Thanksgiving spread.
FAQs
- Can I use frozen Brussels sprouts? Fresh is ideal for this recipe, but if using frozen, thaw them first and adjust the sauté time to remove excess moisture.
- How do I store leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
- Can I double the recipe? Absolutely! Just make sure not to overcrowd the Instant Pot—work in batches if necessary.
If you make this Instant Pot Brussels Sprouts with Bacon recipe, I’d love to hear how it turned out! Drop a comment below or share your gorgeous creation on Instagram with #TheKitchensAid. Who’s ready to fall in love with Brussels sprouts?
