Brussels sprouts are a nutritious vegetable packed with antioxidants, fiber, and vitamin C.  Deliciously sautéed or roasted Brussels sprouts for 30-40 minutes will have an exceptional caramelized flavor with a crispy center.  However, sautéing and steaming just under 15 minutes in your Instant Pot provides a nutritious side dish with just as much rich flavor. Save some cooking time and add the Lemon Pepper Brussels Sprouts to your weekly menu.

Lemon Pepper Brussels Sprouts

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• CourseSide Dishes

Servings

6 1/2 cup servings

Servings 6 1/2 cup servings

Lemon Pepper Brussels Sprouts Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseSide Dishes Servings 6 1/2 cup servings Servings 6 1/2 cup servings

Ingredients

• 2 pounds brussels sprouts halved
• 1 1/2 cups low sodium chicken broth
• 1 Tablespoon olive oil
• 1 Tablespoon garlic powder
• 1 Tablespoon lemon pepper seasoning blend
• 1/2 cup unsalted walnut pieces roasted

Servings: 1/2 cup servings

Units:MetricUS Imperial

Instructions

1. Rinse Brussel sprouts and slice off the bottom end. Remove any wilted leaves and slice vertically.
2. Place Brussels sprouts in a 6-quart cooker, pour in chicken broth and olive oil, mix well.
3. Set cooker to SAUTE. Add garlic powder and lemon pepper, combine evenly and cook for 5-8 minutes.
4. Close the lid of your cooker set the steam release valve to a sealed position.
5. Press MANUAL or PRESSURE COOK button for 6 minutes on HIGH PRESSURE.
6. Quick-release after the alarm sounds, carefully remove the lid.
7. Gently combine walnut pieces over Brussels sprouts.
8. Use a slotting spoon to remove from the pot and serve.
9. May squeeze half lemon over the side dish for additional flavor.

Recipe Notes