Instant Pot Brussels Sprouts with Garlic Cream Cheese Parmesan – Creamy and savory, this side dish with brussels sprouts, cream cheese, and bacon cooked in 10 minutes in the Instant Pot is outstanding all on its own. This is the perfect recipe for the Holidays or any time you like! Gluten-free, low-carb, keto, and packed with fiber. Enjoy!
Ingredients list for the Instant Pot Creamy Brussel Sprouts
- 1 tablespoons butter
- 2 pounds (1kg) Brussel sprouts, washed, trimmed and cut in half
- Salt and fresh cracked black pepper
- 5 cloves garlic, finely chopped
- 1 1/2 cups (400ml) vegetable broth
- 3/4 cup cream cheese, at room temperature
- 1/4 cup fresh shredded or grated parmesan cheese
- 5 ounces (150g) crisp bacon bits (optional)
Directions
1. Add the Brussels sprouts to the Instant Pot. Add the cream cheese, butter, garlic, and seasonings on top. Pour 1 1/2 cup of vegetable broth or water.
2. Set the Instant Pot to high for 2 minutes (or steam mode). Once the time is up, do a quick release.
3. Add parmesan, and bacon crumbles to the cooked Brussels sprouts and give a quick stir to combine the ingredients together.
4. Place the lid back on the pressure cooker and let melt the cheese and warm the bacon for about 5 minutes. This will allow the sauce to thicken a little bit. Serve the creamy Brussels sprouts warm and enjoy!
bacon, cheesy-recipes, cream-cheese-recipes, Dump Dinner Recipes, gluten free, instant pot, Keto
