Instant Pot Creamed Brussel Sprouts
These Instant Pot Creamed Brussel Sprouts with Gruyere will be a welcome addition to any holiday table this year as it combines brussel sprouts, sour cream, chicken broth, parmesan, and gruyere cheese to create a side dish perfect for any celebration. Instant Pot Brussel Sprouts are an impressive dish every time.
Instant Pot Creamed Brussel Sprouts with Gruyere
With the holidays just around the corner, I love to make vegetable dishes that we love and elevate them to the next level like our Ninja Foodi Grill Grilled Marinated Broccoli recipe and our
Instant Pot corn on the cob with milk and butter. The other day I decided it was time to take brussel sprouts and create a holiday-worthy dish that everyone will love. Meet our new favorite holiday side dish, Instant Pot Creamed Brussel Sprouts with Gruyere.
This recipe takes ordinary creamed brussel sprouts and elevates them to a level of perfection with the addition of parmesan and gruyere cheese.
How to make Instant Pot Creamed Brussel Sprouts with Gruyere
- With the electric pressure cooker on the saute mode, heat until “hot.” Add the butter and onion. Cook until the onion is softened.
- Stir in the garlic and chicken stock.
- Place the brussel sprouts on top.
- Place the lid on the pressure cooker and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 5 minutes.
- When the cooking cycle has completed, perform a quick release. Remove the lid and stir in the remaining ingredients.
Tips Tricks and FAQs
- I love this recipe with both parmesan and gruyere cheese, but feel free to try other cheese combinations.
- Cooking for 5 minutes is perfection to me, but if you want firmer brussel sprouts cook a little less, and if you want less firm brussel sprouts add an additional minute.
- Add some bacon! If you want to add bacon it is always a great idea with brussel sprouts.
- You can cut your brussel sprouts in half or leave them whole.
- Be sure to release the pressure as soon as the timer goes off so your brussel sprouts don’t overcook and become mushy.
Storage
You will want to store these in the fridge in an airtight container for up 2 days.
Can I double this recipe?
Yes, you can double this recipe! Increase the broth by ¼ cup and double the rest of the ingredients. Cook for the same amount of time. If you find it to be too thick after cooking is complete you can pour in a little bit of broth.
Can I use frozen brussel sprouts?
I prefer fresh brussel sprouts, but if you cannot find them you can use frozen ones. Note that it will take longer to come to pressure.
Looking for more great side dishes? Try these!
Instant Pot Chipotle’s Cilantro Lime
Instant Pot Brown Sugar Cinnamon Butternut Squash
BCT Bacon Cucumber Tomato Salad
The Original Syracuse Salt Potatoes Instant Pot
Instant Pot Creamed Brussel Sprouts
Ingredients
- 2 pounds brussel sprouts, stems removed and sliced
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- ½ cup chicken stock
- 1 cup sour cream
- 6 ounces gruyere, shredded
- ½ cup parmesan, shredded
- Salt and pepper, to taste
Instructions
- With the electric pressure cooker on the saute mode, heat until “hot.” Add the butter and onion. Cook until the onion is softened.
- Stir in the garlic and chicken stock.
- Place the brussel sprouts on top.
- Place the lid on the pressure cooker and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 5 minutes.
- When the cooking cycle has completed, perform a quick release. Remove the lid and stir in the remaining ingredients.
- ENJOY!
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
