Best 2 Instant Pot Roasted Brussels Sprouts With Pancetta Recipes
If you're looking for a delicious and easy side dish, look no further than these Instant Pot Roasted Brussels Sprouts with Pancetta. Made with fresh Brussels sprouts, crispy pancetta, and a flavorful balsamic glaze, this dish is sure to impress your taste buds.
The recipe is incredibly simple to follow and can be made in just 15 minutes. Simply toss the Brussels sprouts, pancetta, olive oil, salt, and pepper in the Instant Pot, and cook on high pressure for 5 minutes. Quick-release the pressure, and then add the balsamic glaze. Stir to coat the Brussels sprouts, and serve immediately.
In addition to the classic Instant Pot Roasted Brussels Sprouts with Pancetta recipe, the article also includes several variations to suit your taste preferences. For a vegetarian option, you can omit the pancetta and use vegetable broth instead. For a spicier dish, add a pinch of red pepper flakes to the balsamic glaze. And for a more savory flavor, sprinkle some grated Parmesan cheese on top of the Brussels sprouts before serving.
No matter which variation you choose, these Instant Pot Roasted Brussels Sprouts with Pancetta are sure to be a hit at your next dinner party or potluck. So gather your ingredients and give this recipe a try today!
INSTANT POT® ROASTED BRUSSELS SPROUTS WITH PANCETTA
Crisp pancetta and Brussels sprouts are perfectly roasted in your Instant Pot® for a quick and easy weeknight dinner that is keto and paleo-friendly.
Provided by Fioa
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and add pancetta; cook until crispy, about 3 minutes. Add Brussels sprouts; cook until golden, about 7 minutes. Pour vegetable broth over Brussels sprouts and sprinkle with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 6.1 g, Cholesterol 21 mg, Fat 8.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.8 g, Sodium 539.1 mg, Sugar 1.8 g
INSTANT POT® ROASTED BRUSSELS SPROUTS
Try these crispy roasted Brussels sprouts made in just 5 minutes in your Instant Pot®; they're a quick and easy low-carb side dish that's family-friendly.
Provided by Fioa
Categories Side Dish Vegetables Brussels Sprouts
Time 26m
Yield 4
Number Of Ingredients 6
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and cook onion until translucent, about 2 minutes. Add Brussels sprouts and cook for 1 minute more. Sprinkle with salt and pepper; pour vegetable broth over Brussels sprouts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 16.3 g, Fat 7.2 g, Fiber 5.5 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 669.8 mg, Sugar 5.3 g
Tips:
- Choose firm and vibrant Brussels sprouts: Look for sprouts that are a deep green color and have tightly closed leaves. Avoid any that are yellowed or have loose leaves.
- Trim the Brussels sprouts: Cut off the stem end of each Brussels sprout and remove any loose or discolored leaves.
- Slice the Brussels sprouts: For smaller Brussels sprouts, you can leave them whole. For larger ones, cut them in half or quarters.
- Brown the pancetta: Cook the pancetta in a large skillet over medium heat until it is crispy. Remove the pancetta from the skillet and set it aside.
- Sauté the onion and garlic: Add the onion and garlic to the skillet and cook until the onion is softened and translucent.
- Add the Brussels sprouts: Add the Brussels sprouts to the skillet and cook, stirring occasionally, until they are browned.
- Add the chicken broth and seasonings: Pour the chicken broth, salt, and pepper into the skillet. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the Brussels sprouts are tender.
- Stir in the pancetta and parsley: Add the pancetta and parsley to the skillet and stir to combine.
- Serve: Serve the roasted Brussels sprouts immediately.
Conclusion:
This recipe for Instant Pot Roasted Brussels Sprouts with Pancetta is a delicious and easy side dish that is perfect for any occasion. The Brussels sprouts are roasted to perfection and the pancetta adds a delicious smoky flavor. This dish is sure to be a hit with everyone at your table.
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