Name: Brussels Sprouts With Balsamic Vinegar
Prep time: 10 min
Cook time: 15 min
Yield: 4 people
Cuisine: Modern
Ingredients: 25 Brussels Sprouts (halved lengthwise (about 3/4 pound)); 1 cup Water; 1 tbsp extra-virgin olive oil; 2 garlic cloves (finely chopped); 1 tbsp balsamic vinegar; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp roasted sesame seeds

Brussels Sprouts With Balsamic Vinegar

By :The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan

Get your daily dose of valuable nutrients with these delicious Brussel sprouts. The balsamic vinegar and sesame seeds add balance and texture to the vegetables—a hint of sweet and tangy flavor, plus that extra crunch. It’s a perfect side dish for any meal.

Course

Side Dish

Cuisine

Modern

Difficulty

Easy

Browse Category

Side Dishes

Duration

15-30 min

Diet	Dairy Free, Gluten Free, Vegan

Cooking Technique

Sauté, Steam

Main Ingredient

Balsamic Vinegar, Brussel Sprouts, Sesame Seeds

Keyword

Brussels sprouts recipe, instant pot Brussels sprouts, instant pot recipe, instant pot vegan recipe, pressure cooker recipes, vegan, vegan recipes

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

5 minutes

Servings

4 people

Ingredients

25 Brussels Sprouts halved lengthwise (about 3/4 pound)
1 cup Water
1 tbsp extra-virgin olive oil
2 garlic cloves finely chopped
1 tbsp balsamic vinegar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp roasted sesame seeds

Course

Side Dish

Cuisine

Modern

Difficulty

Easy

Browse Category

Side Dishes

Duration

15-30 min

Diet	Dairy Free, Gluten Free, Vegan

Cooking Technique

Sauté, Steam

Main Ingredient

Balsamic Vinegar, Brussel Sprouts, Sesame Seeds

Keyword

Brussels sprouts recipe, instant pot Brussels sprouts, instant pot recipe, instant pot vegan recipe, pressure cooker recipes, vegan, vegan recipes

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

5 minutes

Servings

4 people

Ingredients

25 Brussels Sprouts halved lengthwise (about 3/4 pound)
1 cup Water
1 tbsp extra-virgin olive oil
2 garlic cloves finely chopped
1 tbsp balsamic vinegar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp roasted sesame seeds

Instructions

Pressure Cook the Brussels sprouts

Place the Brussels sprouts in the steamer basket. Pour the water into the inner pot, and place the trivet inside. Place the basket on the trivet. Lock the lid into place. Select Steam, and set the time to 1 minute. Make sure the steam release knob is in the Sealed position.
After cooking, Quick Release the pressure. Unlock and remove the lid. Using tongs, carefully transfer the Brussels sprouts to a serving plate. Discard the water, and wipe the inner pot dry.

Make the Sauce

Select Sauté, and pour in the oil. Once hot, add the garlic and sauté for 1 minute. Add the Brussels sprouts, vinegar, salt, and pepper, and sauté for 2 minutes. Sprinkle with the roasted sesame seeds and serve hot.

Recipe Notes

Try This: Instead of Brussels Sprouts use: Asparagus. Broccoli or Green Beans. Or to save time, just leave the Brussels Sprouts whole and add an extra minute to the pressure cooking time.

The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan

Srividhya Gopalakrishnan was born in India, and she moved to the US in 2007. She is a Software Engineer and a passionate home cook and a food blogger. As much as she loves to develop websites, she likes to create new recipes and explore traditional food and research about food ingredients. She started her blog vidhyashomecooking.com in 2009 to share her family recipes and to record her vegan and vegetarian recipes and revive authentic Indian Food. She lives in the Bay Area, California with her husband, son, and four-legged fur child.

Your Instant Pot® just became vegetarian Marrying the popular multicooker with vegetarian recipes for the first time, the Instant Pot® Vegetarian Cookbook makes it simple to prepare healthy and hearty vegetarian plates. A lifelong vegetarian and pressure-cooking enthusiast, Srividhya Gopalakrishnan uniquely understands how to make the most of veggie-packed, multicooker meals. Inside this Instant Pot cookbook, she teaches you the most important Instant Pot basics while also introducing you to 75+ mouthwatering, vegetarian dishes from around the world. Suggestions for substituting ingredients, making creative use of leftovers, and more are included as well. This complete vegetarian Instant Pot cookbook includes: 75+ VEGETARIAN DISHES―Cook-up Enchilada Casserole, Chana Masala, Strawberry-Chocolate Cake, and a variety of other healthy and satisfying vegetarian dishes with this Instant Pot cookbook. STEP-BY-STEP GUIDANCE―This Instant Pot cookbook has recipes and cooking charts that feature timing, pressure level, and how to best release the pressure. TIPS TO SHAKE IT UP―Get advice for turning recipes vegan, exciting ways to use your leftovers, ideas for transforming recipes, and more. Discover how simple (and delicious) vegetarian cooking can be with this Instant Pot cookbook.