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Thanksgiving sides brussels sprout
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4.5 from 2 votes

Instant Pot Brussel Sprouts Recipe - Easy & Delicious

Learn how to make delicious Brussel Sprouts in Instant Pot. It is a super simple and easy recipe. Perfect to be served as a thanksgiving side or on other occasions too. Nutritionally dense & power packed.
Prep Time15 mins
Cook Time5 mins
Course: Side Dish
Cuisine: American
Keyword: Instant Pot Brussel Sprouts Recipe
Servings: 4 Servings
Calories: 77kcal
Author: simplyvegetarian777


  • Instant Pot 6 quart or Mealthy Multipot
  • Kitchen Colander
  • Measuring Spoons, Measuring Cups, Stirring Spoon,
  • Chopping board and knife
  • Inner Pot


  • 1 pound Brussel Sprouts cleaned, washed & the stock removed. If large in size, then cut into halves.
  • 1 tbsp Butter
  • 2 large Garlic Cloves peeled & minced
  • 1 tsp Salt
  • 1/4 to 1/2 tsp Black Pepper freshly ground
  • 1/2 cup Water
  • 2 to 3 tbsp Toasted Almonds & Cranberries Salad Topper, optional


  • Take a kitchen colander and wash brussel sprouts thoroughly. Using kitchen board and knife, clean and cut the vegetable into halves.
  • Add inner pot inside the instant pot. Plug it in. Press the Saute mode and set on high.
  • Once the screen displays HOT, add Butter to the inner pot. As the butter melts, add minced garlic to the pot. Saute for 45 seconds to a minute till the garlic smells buttery.
  • Now add washed and halved Brussel Sprouts to the pot. Give it a good stir with kitchen spatula. And add salt and black pepper along with 1/2 cup water. Stir again. Cancel Saute Mode.
  • Place the IP lid and set the valve to SEALING. Press the PRESSURE COOK MODE and set on HIGH for 2 minutes. This will give soft buttery melt in the mouth texture. If you want firmer texture, go for 0 minutes.
    If you are using Whole Brussel Sprouts, then do 2 minutes for firm texture and 3 minutes for softer texture.
  • As the timer goes off, follow QPR (quick pressure release). Open the lid and take the Cooked Brussel Sprouts out in a serving bowl. There will be some broth left behind. Do not add to this dish. But save it and use it as a vegetable broth for your soup and stews. It is packed with the flavors of garlic, butter and black pepper. Very very flavorful.
  • I loved topping these with toasted almonds & cranberries. It added so much more flavor and crunchiness to the dish. This is optional. More suggestions are given in the notes below.



Texture of this Instant Pot Brussel Sprouts Recipe 

The texture is soft melt in the mouth. It’s not mushy.

If you want firm texture for halved Brussel Sprouts, cook for 0 minutes. 
If you plan to cook whole Brussel Sprouts, then cook for 2 minutes for firmer texture. And for softer texture of whole Brussel Sprouts, cook for 3 minutes. 
Follow QPR for either choice.

Variations of the Recipe

Although I have used Garlic to flavor it, there are tonnes of other options -
  • Pair these with shallots
  • Use Balsamic Vinegar to flavor
  • Sprinkle with Parmesan Cheese on top
  • Use orange zest or lemon zest for more flavor
  • Cook with Carrots 
  • Add more herbs like rosemary, etc.
  • Top with toasted walnuts
There are many possibilities.

Can I Steam these?

Yes you can. Refer to this recipe here for more instructions.

What to do with the leftover broth in the inner pot?

There will be leftover broth in the inner pot. That is rich in flavors and nutrients. Please do not throw it. Use it in your soups and stews. The garlic base broth will enhance any recipe's flavors.

How long will Cooked Brussel Sprouts last in refrigerator?

Although they can last for up to a week, but I would suggest to consume the cooked vegetable within 2 days for the best taste.

Can I use frozen vegetable for this recipe?

Yes you can. Although fresh is the best.

Can I make this recipe VEGAN Brussels Sprout in IP?

Just swap Butter with Olive Oil and you have VEGAN VERSION of it.


Serving: 4g | Calories: 77kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 637mg | Potassium: 441mg | Fiber: 4g | Sugar: 3g | Vitamin A: 944IU | Vitamin C: 97mg | Calcium: 50mg | Iron: 2mg