Red White and Green Brussels Sprouts
By :HipPressureCooking
Print Recipe
Brussels Sprouts end up tasting quite buttery when pressure steamed - the pomegranate seeds add a nice crunch and tang to this autumn salad.
Votes: 6
Rating: 3.33
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Brussel Sprouts, Pomegranate
Prep Time 10 minutes
Cook Time 3 minutes
Servings
4 servings
Ingredients
  • 1 pound Brussels Sprouts
  • 1/4 cup pine nuts toasted
  • 1 Pomegranate
  • olive oil
  • Salt and pepper
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Brussel Sprouts, Pomegranate
Prep Time 10 minutes
Cook Time 3 minutes
Servings
4 servings
Ingredients
  • 1 pound Brussels Sprouts
  • 1/4 cup pine nuts toasted
  • 1 Pomegranate
  • olive oil
  • Salt and pepper
Votes: 6
Rating: 3.33
Rate this recipe!
Instructions
  1. Remove the outer leaves and trim the stems of the washed Brussels Sprouts. Cut the largest ones in half to get them to a uniform size for even cooking.
  2. Prepare the Instant Pot by pouring in one cup of water, and adding the steamer basket. Put the sprouts in the basket.
  3. Close the lid and set the valve to pressure cooking position. Cook for 3 minutes on Manual at high pressure.
  4. When time is up, open the Instant Pot by releasing pressure through the valve.
  5. Move the sprouts to a serving dish and dress in olive oil, salt and pepper prior to sprinkling with toasted pine nuts and pomegranate seeds.
  6. Serve warm or room temperature.
6 replies
  1. tndtanaka
    tndtanaka says:

    I usually hate brussel sprouts. In the past they always tasted bitter.
    I made without pomegranate seeds and used walnut oil instead of olive oil. Best I’ve ever had. I will try the pomegranate seeds next time. Yum!

  2. Suntzu68
    Suntzu68 says:

    Skip this. Roast your Brussel Sprouts in your oven with a little pancetta and add balsamic at the end.

  3. Polly.maher@yahoo.com
    Polly.maher@yahoo.com says:

    I made it! Yes, the brussels sprouts fell through the steamer basket so i just put them right in the water. I think 2 minutes pressure cooking would be long enough, but i thought they were delicious!

  4. yvoloshin@yahoo.com
    yvoloshin@yahoo.com says:

    3 minutes seems too long. Came out too soft. I’ll try 2 minutes next time. Otherwise, it’s a great alternative to roasting the sprouts. The advantage of steaming is that, unlike in the oven, the sprouts don’t shrink.

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