Why in the world anyone would want to use an Instant Pot to cook brussels sprouts would have been the most absurd thing ever. But then I tried it, in the name of science, and I’ve got to say, it wasn’t nearly as bad as I thought it would be. In fact, it was kind of sort of good? I know, I too am shocked.
If you like your sprouts on the crunchy side, this recipe is not for you. But, if you like your sprouts tender and creamy, infused with chicken stock, garlic, and butter, then give this recipe a try, for science. And just because sometimes you should do stuff that scares you, even if it is just pressure cooking brussels sprouts.Super Tender Instant Pot Garlic Butter Brussels Sprouts Recipe
- 2 tablespoons butter
- 1 pound brussels sprouts, trimmed and halved
- 4 cloves garlic, minced
- 1/2 cup chicken stock or water
- salt and freshly ground pepper, to taste
Heat the Instant Pot on Sear, on high. Melt the butter, then sear the sprouts, cut side down, briefly, until golden. Stir in the garlic and season everything generously with salt and freshly ground pepper.
Add 1/2 cup chicken stock or water and cook on High Pressure for 1 minute. When done, quick release and remove the sprouts. Taste and adjust the seasoning if needed.
Note: You can make these ahead of time, but they won’t stay the brilliant green that they are when they are just done.
Robert Crum is a former journalist who has interviewed murderers on death row, flown over L.A. with the LAPD and patrolled with the Royal Canadian Mounted Police near the Arctic , He joined Sonics Diner Magazine since one year!