1poundbrussels sproutswashed, ends cut off, and loose pieces discarded
2garlic cloves(minced)
2tablespoonsunsalted butter
Salt and pepper
Instructions
Place 1 cup of water into the stainless steel liner of the Instant Pot. Add the steamer basket, then add the Brussels sprouts, garlic, salt, and pepper.
1 cup water, 1 pound brussels sprouts, 2 garlic cloves, 2 tablespoons unsalted butter, Salt and pepper
Close the lid, ensure the valve is set to “sealing,” and press the manual (pressure cook) button. Adjust the time to 2 minutes. After the time is up, open the valve for a quick release of pressure. Leave the keep warm function on.
Remove the steamer basket, and drain the water from the stainless steel liner. Pour the Brussels sprouts back into the liner, add the butter, and stir until butter is melted.
Serve hot. Store any leftovers in a sealed container in your fridge for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 4 ounces of the finished Instant Pot Brussels sprouts. Actual calories will vary. *If you don’t have a steamer basket, place the Brussels sprouts directly into the water. Make sure to drain the water after pressure cooking but before adding the butter.