Brussels Sprouts with Bacon & Balsamic
By :Instant Pot Miracle
Print Recipe
After being steamed to tender perfection, the sprouts are browned with the bacon until they get a crisp, golden edge. A drizzle of balsamic vinegar adds a hint of sweetness
Votes: 14
Rating: 2.71
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 30-60 min
Cooking Technique Sauté
Main Ingredient Bacon, Balsamic, Brussel Sprouts
Prep Time 20 minutes
Cook Time 20 miutes
Servings
4 servings
Ingredients
  • 2 cups Water
  • 12 ounces fresh Brussels sprouts trimmed and halved
  • 5 slices bacon chopped
  • 2 tablespoons chives chopped fresh
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 30-60 min
Cooking Technique Sauté
Main Ingredient Bacon, Balsamic, Brussel Sprouts
Prep Time 20 minutes
Cook Time 20 miutes
Servings
4 servings
Ingredients
  • 2 cups Water
  • 12 ounces fresh Brussels sprouts trimmed and halved
  • 5 slices bacon chopped
  • 2 tablespoons chives chopped fresh
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
Votes: 14
Rating: 2.71
Rate this recipe!
Instructions
  1. Place a vegetable steamer basket with legs in the Instant Pot. Add the water to the pot.
  2. Add Brussels sprouts to pot, arranging evenly in the steamer basket.
  3. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.
  4. Transfer Brussels sprouts to a medium bowl. Remove steamer basket from pot; pour water from the pot. Wipe pot dry.
  5. Select sauté and adjust to normal. Add half of the Brussels sprouts and half of the bacon to the pot.
  6. Cook for 5 to 7 minutes or until sprouts are browned and bacon is crisp, stirring occasionally.
  7. Transfer sprouts and bacon to a serving dish; cover to keep warm. Repeat with remaining sprouts and bacon.
  8. Add to serving dish with first half of sprouts and bacon. Press cancel.
  9. Sprinkle sprouts with chives and drizzle with vinegar; sprinkle with pepper and salt. Toss quickly to coat. Serve immediately.
  10. *TIP: If your steamer basket doesn’t have legs, place the trivet in the pot first, then place steamer basket on top of it.
17 replies
  1. Roxhorn
    Roxhorn says:

    I cooked brussels sprouts in instant pot for exactly 2 minutes and removed from pot. I also cooked the bacon separately and also removed from pot. Returned sprouts to pot and browned then added chopped bacon and seasonings. Turned out great.

  2. DBeadle
    DBeadle says:

    Nice recipe. I substituted Turkey bacon and added some olive oil. Next time I will steam for 1 minute as 2 minutes made the sprpits a little too soft.

  3. Dawn
    Dawn says:

    Yeah. Mushy. Wouldn’t brown at all. Sorry but very disappointed. I knew better than to pressure cook and make them soft

  4. Mattybrass
    Mattybrass says:

    I followed the recipe and my sprouts did not end up mushy at all, tender but not mushy. Great flavor from the bacon and balsamic, a great blend of salty and sweet!

  5. Taco1
    Taco1 says:

    Delicious! Used 1/2 cup water and 16 oz brussel sprouts. A little too firm after the pressure cook. After the bacon saute with lid on, perfect!

  6. Fuzzy53
    Fuzzy53 says:

    I followed the recipe exactly and ended up with mashed brussel sprouts. They were so mushy that they just mashed together when i sauted them. I don’t think less time steaming would help a whole lot.

  7. 1moloom
    1moloom says:

    So I took one reviewer‘s advice and only used one cup of water and the brussels sprouts did not come out mushy. I also used pancetta instead of the bacon and I added a little olive oil and onions chopped onions no more than a quarter of a cup and poured some wine white wine in to deglaze the bottom of the pan. But I realized you should make this recipe in the fall when brussels sprouts are in season it’ll probably taste better.
    I’ll try this in the fall when brussels sprouts are in season

  8. Marvin
    Marvin says:

    I tried this interesting recipe an hour or so ago. I followed it precisely even when part of it didn’t make sense to me… but what do I know. I have always been taught/instructed to brown the sprouts before steaming, but this recipe suggested the opposite.
    I did as it suggested and as many others mentioned, I got mush!

    The taste was flavorful though, and the vinegar was a nice touch at the end. I did not care for the mush, but the taste was good and my wife flipped over the end product. So I guess it worked out in the end.

    My suggestion, for me if for no other, is to pressure-cook the sprouts for 2 minutes, take them out as quick as possible and put in an ice bath. Do not cook more to attempt to brown.
    Then add the bacon (I also added some garlic and onions) and the vinegar and dig in!

    It was tasty, despite the mush, and will try it again maybe even on a weekly basis.

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