Instant Pot Creamy Brussel Sprouts

  • 4 slices thick cut bacon, diced
  • 1 1/2 tablespoons butter, divided
  • 2 pounds Brussel Sprouts, ends trimmed, cut in half
  • 4 cloves garlic, minced
  • 1 1/2 cups low sodium vegetable broth
  • 6 ounces cream cheese
  • salt and fresh ground pepper, to taste
  • 1/4 cup grated or shredded Parmesan cheese
  • Set Instant Pot to Sauté.
  • Melt 1/2 tablespoon butter in the Instant Pot; add in the bacon and fry for 1 minute, or until crispy.
  • Remove bacon with a slotted spoon and set aside; leave bacon drippings and butter in the Instant Pot.
  • Add halved brussel sprouts to the Instant Pot and cook for 1 minute, or until just slightly browned.
  • Turn off the IP.
  • Add in garlic, remaining butter, vegetable broth, and cream cheese; season with salt and pepper and top with the lid.
  • Close the lid and set to Sealing.
  • Press the manual button and set it for 2 minutes. If you like a softer veggie, set it to 3 minutes.
  • Let the Instant Pot come to pressure, and when the cooking cycle has finished, do a quick release.
  • Once the pin in the lid drops down, open it up, and stir in the parmesan cheese and previously prepared bacon. Stir until everything is well incorporated.
  • Transfer to a serving dish and serve.

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