Brussel Sprouts and bacon covered in a gooey smooth garlic sauce is the formula that will change over the entirety of your vegetable haters to veggie-LOVERS! Similar to what my formula for Creamy Cheesy Brussels Sprouts with Bacon accomplished for my better half.
I am a HUGE enthusiast of Brussel(s) sprouts, and it wouldn't have been long until I taken a stab at cooking them in the Instant Pot. For what reason did I hold up this long?! It takes like, 6.3 minutes to make them! That is it! Ugh…
Believe it or not, I feared the cabbagey smell… I quite often cook these little cabbages in the broiler just to maintain a strategic distance from that waiting smell, ya dig? Stove Roasted Brussels Sprouts are my go-to.
- 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
Instructions
- 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.
Read more our recipe Fresh Cucumber Roll-ups #vegan #recipevegetarian
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