How to Cook Brussels Sprouts in the Electric Pressure Cooker

How many of you like brussels sprouts?

Vertical image of a white bowl filled with seasoned green vegetables on a red checkered towel in front of a kitchen appliance, with text on the top and bottom of the image.

I mean, I’m assuming you do (at least a little) since you are reading this how-to guide right now…

My husband was once a notorious sprout-hater. He couldn’t stand them – not the smell, or the texture, or the flavor. All of these elements made him want to turn and run away.

As a result, the only time I got to eat them was at family dinners (my mother-in-law and mom both love them, at least!) or when we would go out to eat.

I always shied away from cooking them at home, because I knew I would be the only one eating them. Why take all that time to roast them when you are making them just for yourself, you know?

It seems like a hassle already, and when your husband is constantly plugging his nose to walk through the kitchen… well, you kinda just stop making them.

But once I learned how to prepare them in the electric pressure cooker, everything changed.

Now I can make them easily for meal prep or simply for lunch while I’m at home. They take so little time to prepare, and come out perfectly every time. This makes it easy for me to enjoy them as often as I want to!

Vertical top-down image of a white bowl filled with seasoned cooked green vegetables on a checkered red towel.

It’s the little things in life that bring a smile to our faces, after all.

Brussels sprouts are one of those incredible vegetables that are rich in nutrients, but they aren’t super heavy when you eat them. They will still fill you up like a big bowl of mashed potatoes, but I find they won’t weigh you down in the same way.

I could eat an entire batch of them without blinking an eye!

So, how do you make them? There are two ways to cook this vegetable in the electric pressure cooker, so you have options.

You can essentially achieve something between a boil and a braise by cooking them in liquid at the bottom of the insert, which is super convenient if you don’t have a steamer basket (or perhaps it’s sitting in a pile of dirty dishes at the moment…). Or you can steam them, using a steamer basket or a trivet.

Either way, they come out perfectly cooked and ready to enjoy as soon as you hear the timer go off. And if you like them a little more tender, you can simply add a minute to the total cook time.

Easy-peasy! Er, sproutsy.

Maybe my husband isn’t convinced, but that’s alright. More for me!

Here’s everything we’ll cover up ahead:

Seasoning Suggestions

Not sure what to add in terms of flavor? The choice is really up to you.

Vertical image of a white bowl with seasoned green vegetables on a red checkered towel.

This could be as simple as some salt and freshly ground black pepper, or you can try any of the following if you need a little extra inspiration:

  • Use whatever spices you like, tossing 1/2-1 tsp. of your favorites with the uncooked vegetables. Try spicy garlic sprouts with 1/2 tsp. garlic powder and 1/4 tsp. red pepper flakes, or a combo of onion powder and smoked paprika.
  • Lemon juice or zest offers a lovely way to brighten up these vegetables, stirred in after cooking.

Which flavor-boosting combo for your steamed veggie will you choose?

How to Cook Brussels Sprouts in the Electric Pressure Cooker

There’s no need to spend extra time roasting brussels sprouts in the oven when you can easily cook them up in this handy appliance.

Step 1 – Rinse, Prep, and Measure Ingredients

Horizontal image of a bowl of salt, a bowl of stock, and a bowl of raw green vegetables.

First, gather your ingredients. You will need:

  • 1 pound brussels sprouts
  • 1 cup chicken stock, vegetable stock, or water
  • 1/2 teaspoon salt, plus more to taste
  • Ground black pepper, to taste

Rinse the brussels sprouts well and drain them in a colander. Trim the ends, and cut them in half.

Horizontal image of cleaning prepped raw green vegetables in a colander.

Measure out the remaining ingredients on the ingredients list, as well as any other flavor add-ins that you’d like to use.

You can use store-bought stock, or you can use any homemade recipe. Give our slow cooker low-sodium chicken stock a try!

Step 2 – Pressure Cook

Add the brussels sprouts, salt, and stock or water to the insert. Stir to combine. You can add other spices now as well, if you will be using any.

Horizontal image of green vegetables in a pot.

Note: If you prefer to steam your veggies, add the stock or water to the bottom of the insert. Top with a trivet or steamer basket, and add the sprouts on top. Season with salt and your choice of herbs and spices, and continue with the instructions as described below.

Set to the Manual function and cook on High pressure for 2 minutes.

If you like your sprouts a little more tender, cook them for 3 minutes on High pressure.

Manually release the pressure as soon as they are done cooking.

Drain any remaining liquid. Season to taste with additional salt and black pepper if desired, or your choice of toppings.

What’s the Best Main Dish to Serve with Brussels Sprouts?

This vegetable is very versatile, so it can be served alongside many a meal.

Horizontal image of a white bowl filled with seasoned green vegetables on a red checkered towel in front of a kitchen appliance.

I especially love to serve these at any holiday meal, like Thanksgiving or Christmas dinner, with the added bonus of saving a burner on the stove or space in my oven for preparing other dishes.

This veggie side can also make a welcome appearance on the menu on an average weeknight to go with dishes like meatloaf, steak, roasted chicken, or salmon.

I also like to use the cooked veggies in pasta dishes like gnocchi with pesto, or a super veggie breakfast scramble.

What’s your favorite main dish to serve with brussels sprouts? Tell us in the comments below.

Next up, discover even more ways to use your electric pressure cooker to prepare tasty side dishes on Foodal, starting with these:

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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