Name: Instant Pot Bacon & Cranberry Brussels Sprouts
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound fresh Brussels sprouts; 1 tablespoon olive oil; 4 thick-sliced bacon strips, chopped; 3 garlic cloves, minced; 1/2 cup chicken broth; Dash salt; Dash pepper; 2 tablespoons lemon juice; 1/4 cup dried cranberries, chopped

Cook these tasty Brussels sprouts in just 3 minutes and serve them as a side tossed with bacon and cranberries. —Denise Browning, San Antonio, Texas

TEST KITCHEN APPROVED

Instant Pot Bacon & Cranberry Brussels Sprouts

0 | 0 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:5 min

Save Saved Saving email print

Ingredients

1 pound fresh Brussels sprouts
1 tablespoon olive oil
4 thick-sliced bacon strips, chopped
3 garlic cloves, minced
1/2 cup chicken broth
Dash salt
Dash pepper
2 tablespoons lemon juice
1/4 cup dried cranberries, chopped

Text Ingredients

Shop Recipe

Directions

Trim Brussels sprouts stems; using a paring knife, cut an "X" in the bottom of each. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir bacon until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in cooker.

Add garlic to drippings; cook and stir for 1 minute. Add sprouts; cook and stir 1 minute longer. Stir in broth, salt and pepper. Press cancel.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Transfer to a serving bowl; toss with lemon juice and reserved bacon. Top with cranberries.

Nutrition Facts

2/3 cup: 229 calories, 15g fat (5g saturated fat), 16mg cholesterol, 431mg sodium, 19g carbohydrate (10g sugars, 4g fiber), 8g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...