Keto Brussels Sprouts in the Instant Pot
These keto Brussels sprouts in the Instant Pot boast a sweet balsamic glaze and luscious salty bacon pieces. Best part is that it takes only 20 minutes to get them tender and delicious Dairy free and low carb too
These keto Brussels sprouts in the Instant Pot boast a sweet balsamic glaze and luscious salty bacon pieces. Best part is that it takes only 20 minutes to get them tender and delicious Dairy free and low carb too
- Carbohydrate 0.773648572998182 g
- Cholesterol 0 mg
- Fat 2 g
- Fiber 0 g
- Protein 0.022260000045162 g
- Saturated Fat 0.2312 g
- Serving Size 1 1 serving (169g)
- Sodium 88.0969714312637 mg
- Sugar 0.773648572998182 g
- Trans Fat 0.0879999999999999 g
- Calories 22 calories
Step-by-step
- Heat oil in the Instant Pot on the Saute function, then add the bacon and garlic and cook two minutes or until fragrant.
- Add the Brussels sprouts and stir to coat, cook 2 minutes.
- Add the balsamic vinegar, water, salt, erythritol and xanthan gum. Bring to a boil.
- Cover with the lid and set to Manual / low pressure / 18 minutes. (20 minutes if exceptionally large sprouts)
- When finished, vent the steam using the quick release lever, and remove cover according to MFG instructions.
- Transfer the Brussels sprouts to a serving bowl.
- Taste the sauce and season with additional salt if desired.
- Pour the sauce and bacon pieces over the Brussels sprouts before serving.
Managing Moisture and Pressure
Using a pressure cooker for brassicas requires strict liquid management to prevent scorching and mushy textures. Water content inside the sealed chamber must remain high enough to generate steam without drowning the vegetables. Excess moisture dilutes the balsamic reduction, so precise measurement of the half cup of water is necessary. Quick-release valves must be managed carefully at the 18-minute mark to halt cooking instantly.Preventing Common Textural Failures
Overcooking causes sulfur compounds to release, yielding a bitter taste and a dull gray color. Trimming only the dry stem ends prevents the outer leaves from falling apart during the pressure cycle. Cutting extremely large heads in half ensures even heat penetration throughout the dense core. Adding xanthan gum directly to the liquid prevents clumping by dispersing the powder evenly before heating begins.Judging Doneness Without Tools
Piercing a sprout with a paring knife provides the most reliable gauge of internal tenderness without crushing the structure. Resistance should yield smoothly to the center with zero crunch remaining in the stem. Tossing the cooked brassicas in rendered bacon fat coats the leaves, helping the thick glaze adhere properly to the exterior surfaces.
