Try this One Pot Brussels Sprouts recipe, or contribute your own.
- Carbohydrate 0.0189029166666667 g
- Cholesterol 0 mg
- Fat 0.000950833333333333 g
- Fiber 0.00772916666666667 g
- Protein 0.00319375 g
- Saturated Fat 0.000285833333333333 g
- Serving Size 1 1 -6 serving (7g)
- Sodium 0.309083333333333 mg
- Sugar 0.01117375 g
- Trans Fat 4.08333333333334E-05 g
- Calories 0 calories
Step-by-step
- Press the "Sauté" button on the Instant Pot. Add the chopped bacon, sautéing until the desired crispiness is achieved.
- Add the chopped Brussels sprouts and stir to coat with flavorful bacon fat.
- Add water and sprinkle with salt and pepper then cover.
- Stir every few minutes and replace the lid, approximately 4-6 minutes, then continue to sauté uncovered until the Brussels crisp up.
- Transfer to a serving dish, topping with a drizzle of balsamic reduction, and the crumbled goat cheese (optional). Enjoy!
Raw cruciferous vegetables demand thermal management that pre-chopped or frozen alternatives simply do not require. Fresh halved heads contain intercellular moisture that must escape before browning can occur, whereas frozen sprouts release excessive water and turn mushy under identical pressure settings. Searing fresh sprouts in rendered pork fat creates surface dehydration essential for Maillard reactions, yielding a nutty exterior rather than steamed bitterness. Adjust moisture downward by one tablespoon if using pre-wilted produce to prevent unwanted boiling during the pressure cycle.
Rendered pork fat acts as the primary heat transfer medium, requiring careful temperature monitoring during the initial sauté phase. Chopped bacon must reach a crisp state before brassicas enter the liner; premature addition prevents proper fat rendering and leaves pork rinds chewy rather than brittle. Rendered lard coats each brassica leaf, facilitating even heat distribution when the pressure cooker transitions from liquid steaming to dry-heat crisping. Stirring every 60 seconds prevents localized scorching at the bottom of the stainless steel insert.
Deglazing requires precise timing once the steaming phase concludes and the unit returns to open-pan operation. Acidic balsamic reduction cuts through dense animal fats, but applying it too early causes burning and acrid flavors. Drizzle the reduction immediately before serving so the residual heat warms the condiment without reducing it to a sticky glaze. Crumbled goat cheese introduces lactic acidity and moisture that balances the sharp bite of aged vinegar.
Refrigerated remnants transform remarkably well over a 48-hour storage window if handled correctly in airtight containers. Second-day brassicas absorb lingering pork fats and balsamic acids fully, though texture softens significantly upon reheating. Revive day-old portions in a dry skillet over medium-high heat for three minutes to restore exterior crunch without overcooking the interior leaves.
