Creamy Bacon Brussels Sprouts with Parmesan Cheese

Serves 5 in about 30 minutes. A pressure cooker recipe built around chicken broth low and butter.

Ingredients

• 4 slices thick cut bacon, cooked, chopped
• 1 pound brussels sprouts
• ¾ cup chicken broth, low sodium (or veggie broth)
• 2 cloves garlic, pressed
• 1 tablespoon butter
• ¼ teaspoon pepper
• 4 oz cream cheese (about ½ of an 8 oz block)
• ⅓-½ cup parmesan cheese, grated

Method

1. Chop up the bacon and cook it in the pressure cooker using the Sauté setting. Lift out to a paper towel to drain and keep it nearby.
2. Drain the grease from the inner pot and wipe it (be careful if the pot is hot).
3. Trim the ends of the Brussels sprouts and rinse them in hot water. Then add them to the inner liner pot of the pressure cooker.
4. Stir in the chicken broth, garlic, butter, pepper, and cream cheese.
5. Close the lid and set the steam release knob to the Sealing position.
6. Press the Pressure Cook/Manual button or dial, then the +/- button to select 2 minutes (3 minutes for very large sprouts or for a softer result). The pot will take a few minutes to come to pressure.
7. When the cooking cycle has finished, Turn the steam release knob to the Venting position to do a Quick Release of the steam/pressure.
8. When the pin in the lid drops down, open the lid and stir the Brussels sprouts until the cream cheese is smooth.
9. Stir in the parmesan cheese and stir well.
10. Tip in the reserved cooked bacon and mix it in.
11. Plate hot!

More instant pot ideas are in the instant pot collection.