Instant Pot Brussels Sprouts

Name: Instant Pot Brussels Sprouts
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Ingredients: 1 pound fresh brussels sprouts; 1/4 cup chicken stock; 1/4 cup white wine; 2 tablespoons unsalted butter; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; 1/4 cup cream

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These Instant Pot Brussels Sprouts are cooked in a flavorful white wine broth and sautéed with cream just before serving! They pressure cook in just 2 minutes and turn out deliciously sweet and tender every time!

When it comes to our favorite side dishes, brussels sprouts are definitely near the top of the list! We love the sweet caramelized flavor of these honey balsamic brussels sprouts and the tender, melt-in-your-mouth texture of these sautéed brussels sprouts with bacon.

Overhead view of brussels sprouts in a bowl with a spoon.

While we love roasting or braising these little cabbages, sometimes you just need to free up your oven or stovetop for other dishes. That’s why this Instant Pot brussels sprouts recipe is a go-to for us when hosting a crowd or cooking a big holiday meal.

You'll probably also LOVE these instant pot carrots around the holidays.

With this recipe, the brussels sprouts cook in one pot and you don’t need to use the oven or stovetop (like with these air fryer frozen brussels sprouts). And while there is some active time to sauté them at the end, most of the cooking time is hands off!

For everyday meals, special occasions or the holidays, I think these brussels sprouts would be perfect served with honey baked ham, sous vide whole chicken or buttery roasted turkey thighs.

We personally love them served with creamy garlic mashed potatoes and sous vide filet mignon!

Check out the Instant Pot Brussels sprouts story!

Up close overhead view of cooked brussels sprouts in a bowl.

Why this recipe works

No more bland tasting brussels sprouts! We’re not using a steamer basket here, so the sprouts absorb the flavor of the buttery white wine broth and nutmeg.
You don’t need to worry about overcooked or mushy brussels sprouts. Pressure cooking them for just 2 minutes and doing a quick release of the pressure ensures they stay firm yet tender.
This recipe requires very few ingredients and the Instant Pot does most of the work for you, so it’s the perfect side dish for entertaining or big holiday meals.

Ingredients

For the full list of ingredients and quantities, please see the recipe card below.

You’ll need 1 pound of fresh brussels sprouts for this recipe. When buying them, make sure they’re firm with green and tightly packed leaves. Smaller ones will also have a sweeter taste compared to larger ones.

For the cooking liquid, you’ll need ¼ cup of chicken stock and ¼ cup of white wine. You can use homemade chicken broth or even vegetable broth. As for the wine, I like to use a dry white wine for the best flavor as opposed to a cooking wine.

To add a deeper flavor to the brussels sprouts, the recipe calls for just ¼ teaspoon of nutmeg, which adds a subtle warm and nutty flavor.

Once the brussels sprouts are pressure cooked, they’re sautéed with ¼ cup of cream. Make sure you use heavy cream and not milk or half and half. Heavy cream is thicker with a richer texture.

Step by step instructions

Cut the brussels sprouts in half if they’re large. Small brussels sprouts can be kept whole.

Add all the ingredients to the Instant Pot, except the cream, and pressure cook on high for 2 minutes. Use the quick release to release the pressure.

Raw brussels sprouts and other ingredients placed in the Instant Pot insert.

Turn the Instant Pot to the sauté setting and add the cream.

Simmer for 3-5 minutes, until the cream thickens and coats the brussels sprouts.

Cooked brussels sprouts in the Instant Pot.

Remove and serve immediately.

Expert tips

Make sure your brussels sprouts are all roughly the same size so they cook evenly. If you have some larger ones, just cut them in half.
For the chicken broth, you can use store-bought or homemade. This crockpot chicken broth is one of my favorites to use.
For added flavor, substitute the butter for bacon fat or duck fat.
Make sure you quick release the pressure. If you naturally release it, the brussels sprouts will continue cooking and end up overcooked and mushy.
These brussels sprouts are ultra tender and similar to braised brussels sprouts. If you like your brussels sprouts crispy with caramelized edges, try these sweet and spicy brussels sprouts.
While the brussels sprouts need just 2 minutes to pressure cook and 3-5 minutes to sauté, don’t forget to factor in time for pressure to build and release in the Instant Pot.
To add to the rich flavor of these brussels sprouts, try serving them with parmesan cheese and crumbled bacon.

Up close side view of cooked brussels sprouts in a bowl.

Common questions

How do you prepare brussels sprouts for cooking?

Before cooking, run the brussels sprouts under cold water to remove any dirt trapped between the leaves. You should also remove any loose or yellow/brown leaves and trim the tough ends off the bottoms.

How do you get the bitter taste out of brussels sprouts?

These brussels sprouts are cooked in a buttery broth and sautéed in cream, so the use of these fats should eliminate any possible bitter taste. If you’re still concerned, make sure you’re using small brussels sprouts as they have a sweeter taste compared to larger ones.

Also, you should be careful not to overcook them as that sometimes brings out a bitter flavor. You can also add a pinch of brown sugar or coconut sugar to counteract the bitterness.

Can you use frozen brussels sprouts for this recipe?

For the best texture, I prefer using fresh brussels sprouts. If you only have frozen, thaw them in the fridge first. As they’re blanched before freezing, they’re already partially cooked, so you’ll want to reduce the pressure cooking time to 0 or 1 minute.

Do you need a trivet or a steamer basket to cook the brussels sprouts in the Instant Pot?

No, you don’t need a trivet or steamer basket for this recipe. As this recipe is more like braising than steaming, you’ll want the brussels sprouts in the cooking liquid and absorbing the flavor of the buttery white wine broth.

Side view of Instant Pot brussels sprouts in a white bowl.

Storage, reheating and freezing

Store leftover brussels sprouts in an airtight container in the fridge for up to 3 days. You can reheat them in a skillet on the stovetop over medium heat or in the microwave until warmed through.

I don’t recommend freezing these brussels sprouts as they’re usually mushy once thawed. If you want to freeze them, I would leave out the cream. Once thawed in the fridge overnight, sauté them for 3-5 minutes with the cream before serving.

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