Brussels Sprouts with Bacon & Balsamic
After being steamed to tender perfection, the sprouts are browned with the bacon until they get a crisp, golden edge. A drizzle of balsamic vinegar adds a hint of sweetness
After being steamed to tender perfection, the sprouts are browned with the bacon until they get a crisp, golden edge. A drizzle of balsamic vinegar adds a hint of sweetness
- Carbohydrate 1.37143771108015 g
- Cholesterol 0 mg
- Fat 0.000882916666666667 g
- Fiber 0.00717708333333333 g
- Protein 0.0419206250790335 g
- Saturated Fat 0.000265416666666667 g
- Serving Size 1 1 serving (212g)
- Sodium 6.58041667438337 mg
- Sugar 1.36426062774682 g
- Trans Fat 3.79166666666668E-05 g
- Calories 7 calories
Step-by-step
- Place a vegetable steamer basket with legs in the Instant Pot. Add the water to the pot.
- Add Brussels sprouts to pot, arranging evenly in the steamer basket.
- Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.
- Transfer Brussels sprouts to a medium bowl. Remove steamer basket from pot; pour water from the pot. Wipe pot dry.
- Select sauté and adjust to normal. Add half of the Brussels sprouts and half of the bacon to the pot.
- Cook for 5 to 7 minutes or until sprouts are browned and bacon is crisp, stirring occasionally.
- Transfer sprouts and bacon to a serving dish; cover to keep warm. Repeat with remaining sprouts and bacon.
- Add to serving dish with first half of sprouts and bacon. Press cancel.
- Sprinkle sprouts with chives and drizzle with vinegar; sprinkle with pepper and salt. Toss quickly to coat. Serve immediately.
- *TIP: If your steamer basket doesn’t have legs, place the trivet in the pot first, then place steamer basket on top of it.
Swapping fresh Brussels sprouts for frozen alters the final texture significantly because frozen sprouts retain excess moisture that prevents proper browning. Fresh sprouts must be trimmed and halved to expose their internal leaves to direct heat. Steaming them inside a pressure cooker for two minutes softens the dense core before pan-searing. Without this initial steaming step, the outer leaves burn before the center cooks through. Once steamed, working in batches prevents overcrowding the cooking surface. Sautéing the halved sprouts alongside chopped bacon renders the fat needed to crisp the edges during the five to seven minute cooking window. Maintaining dry pot conditions between batches ensures the bacon achieves crispness rather than stewing in residual water.
Equipment selection directly impacts success with pressure cooking applications. If a vegetable steamer basket lacks legs, position a metal trivet on the bottom of the pot first to elevate the basket above the water line. This separation keeps the sprouts steaming rather than boiling. Finish the dish by tossing the warm mixture with fresh chives, salt, pepper, and balsamic vinegar immediately before serving.
