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5 from 1 vote
Instant Pot® Creamy Brussel Sprouts
Instant Pot® Creamy Brussel Sprouts
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Course: Side Dish
Cuisine: American
Servings: 6 people
Author: Linda Loosli
  • 2 pounds Brussel sprouts, washed, stems removed, and sliced
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1/2 cup of chicken broth
  • 1 cup sour cream
  • 6 ounces Gruyere cheese, grated/shredded
  • 1/2 cup freshly grated/shredded Parmesan cheese
  • salt and pepper to taste
  1. With the electric pressure cooker on the saute mode, heat until “hot.” Add the butter and onion. Cook until the onion is softened. Stir in the garlic and chicken stock. Place the Brussel sprouts on top. Place the lid on the pressure cooker and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 5 minutes. When the cooking cycle has completed, perform a quick release. Remove the lid and stir in the remaining ingredients.