Make quick and creamy Instant Pot Brussels sprouts in minutes with bacon, cream cheese, and parmesan. This easy vegetable side dish is one of my favorite ways to prepare Brussels sprouts. It’s low-carb, keto-friendly, and delicious.
I’ll use my multicooker to make everything from Instant Pot mashed cauliflower to creamy Instant Pot potato soup in a fraction of the cooking time!
If there’s one side dish that wins over Brussels sprouts naysayers, it’s today’s creamy Instant Pot Brussels sprouts! I speak from experience. This recipe and my roasted Brussels sprouts with bacon have made my husband a believer.
These sprouts are deliciously tender, wrapped up with smoky bacon in a rich, garlicky sauce with Parmesan and cream cheese. Serve them tonight with steak bites and crispy roasted potatoes.
The Best Creamy Brussels Sprouts in the Instant Pot
- 7 ingredients, 5 minutes of prep. This is the easiest and tastiest way to prepare a side of Brussels sprouts for any dinner. Simple ingredients, a short prep, and a short cooking time result in loads of flavor!
- Creamy and flavorful. These Brussels sprouts become crisp-tender and creamy when pressure-cooked in the savory sauce with garlic and cream cheese.
- Low-carb and keto-friendly. In case the cheese sauce and bacon alone weren’t enough to win you over.
- Versatile. Easter side dish, Sunday supper, Christmas, Thanksgiving… I can’t think of any occasion where these Instant Pot Brussels sprouts don’t fit the bill!
You’ll Need These Ingredients
There are only 7 easy ingredients in this delicious Brussels sprouts side dish in the Instant Pot! Please scroll down to the printable recipe card for the full ingredient amounts and recipe instructions.
- Brussels Sprouts – You can make this recipe with fresh or frozen Brussels sprouts. If you’re using frozen, there’s no need to thaw them first.
- Bacon – This can be thick-cut, regular, or streaky bacon, diced. You could also use pancetta.
- Butter – You may or may not need butter when cooking the bacon. If your bacon is already fatty enough, feel free to skip it. Otherwise, you’ll add butter with the rest of the sauce ingredients.
- Garlic – Freshly minced. If fresh garlic isn’t available, substitute 1 tablespoon of jarred garlic per clove.
- Vegetable Broth – Cooking in the Instant Pot requires liquid. I use low-sodium vegetable broth, but you can use chicken stock if that’s what you have.
- Cream Cheese – For the creamiest sauce, I recommend full-fat cream cheese.
- Parmesan Cheese – Replace freshly grated parmesan with shredded Gruyère, Asiago, or Mozzarella cheese if you’d like.
How to Trim and Cut Brussels Sprouts
First things first, you’ll need about 2 pounds of Brussels sprouts. To prepare them for the Instant Pot, wash them, and use a sharp knife to trim off the stalky ends. Then peel away and discard any discolored and loose outer leaves.
Afterward, cut the Brussels sprouts in half lengthwise. If you’re using especially large sprouts, you may want to cut them into quarters.
Recipe Tips
- Choose fresh Brussels sprouts. When using fresh Brussels sprouts, choose large sprouts that are green with tight leaves. Also, try to use Brussels sprouts that are the same size, as they’ll cook more evenly.
- For a thicker cream sauce, add an extra knob of cream cheese. Or, stir in a splash of heavy cream. Do this while the Brussels sprouts are still hot inside the pot.
- If you’re doubling the recipe, do NOT double the liquid. About ¼ cup of extra broth is all you need. The cooking time stays the same.
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Cook the bacon. Set the Instant Pot to Sauté. Melt 1/2 tablespoon butter in the Instant Pot; add in the bacon and fry for 1 minute, or until crispy. Remove bacon with a slotted spoon and set aside; leave bacon drippings and butter in the Instant Pot.
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Sauté the Brussels sprouts. Add the halved Brussels sprouts to the Instant Pot and cook for 1 minute, or until just slightly browned. Turn off the IP.
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Add the remaining ingredients. Add in garlic, remaining butter, vegetable broth, and cream cheese; season with salt and pepper, and top with the lid.
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Seal and cook. Close the lid and set to Sealing. Press the manual button and set it for 2 minutes. If you like a softer veggie, set it to 3 minutes. Let the Instant Pot come to pressure, and when the cooking cycle has finished, do a quick release.
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Finish and serve. Once the pin in the lid drops down, open it up, and stir in the parmesan cheese and previously prepared bacon. Stir until everything is well incorporated. Transfer to a serving dish and serve.
- Double the recipe: For those who wish to double the recipe, DO NOT double the liquid. Adding about 1/4 cup more is all you need. Keep the cook time the same.
- Store leftovers: Cooked Brussels sprouts should be stored in an airtight container and kept in the fridge for up to 3 days.
Serving: 4ounces | Calories: 208kcal | Carbohydrates: 12g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 249mg | Potassium: 536mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1235IU | Vitamin C: 96.9mg | Calcium: 108mg | Iron: 1.9mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Creamy Instant Pot Brussels Sprouts
Usually, oven-roasted Brussels sprouts are my go-to, if only to avoid the “cabbagey” smell. But I love Brussels sprouts so much that I’ll crack a window, even in December, if it means enjoying creamy sprouts with our Christmas porchetta!
- Cook the bacon. Start by frying the bacon in the Instant Pot. Set the pot to sauté, add the diced bacon to the pot with a little butter, and cook until crispy. Use a slotted spoon to move the bacon to a plate. Alternatively, you can make a quick batch of air fryer bacon
- Sauté the Brussels sprouts. Next, add the halved Brussels sprouts to the pot to sauté in the leftover bacon fat. Once the sprouts are browned, switch off the pot.
- Add the remaining ingredients. Add the garlic to the Instant Pot along with additional butter, broth, and cream cheese. Season the ingredients with salt and pepper, and close the lid.
- Cook. Seal the IP and cook on Manual/High for 2 minutes. For softer Brussels sprouts, cook for 3 minutes. Allow the pot to come to pressure, and once the cooking time is up, quickly release the pressure.
- Finish and serve. Last but not least, open the lid (mind the hot steam) and stir in the grated cheese and cooked bacon. Transfer your creamy Brussels sprouts to a serving plate, and dig in!
Oven Method
If you don’t have an Instant Pot (or if it’s otherwise occupied with a delicious pork tenderloin), you can make a version of these creamy Brussels sprouts in the oven instead.
Start them on the stovetop, sautéeing the bacon and then the sprouts in an oven-proof skillet. Combine the sauce ingredients separately, then pour them over the Brussels sprouts. Top with parmesan and bake everything in the oven at 400ºF for 15 to 20 minutes, until bubbly.
How to Store and Reheat Leftovers
- Refrigerate. Store the cooked, creamy Brussels sprouts in an airtight container in the fridge for up to 3 days.
- Reheat. Warm these Brussels sprouts with the sauce using one of the following methods: on the stove, in the Instant Pot on sauté, or in the microwave. If you find that the cheese sauce has thickened with storage, thin it out with a splash of broth or milk when reheating.
