Can I double this recipe?

Absolutely! Just make sure your Instant Pot still has room, don’t exceed the max fill line. Cook time stays the same. You might add a tablespoon more broth for good measure.

Can I use frozen Brussels sprouts?

Yes you can! Add them frozen, no need to thaw. Because they start colder, I recommend 3 minutes under pressure instead of 2. They’ll be tender and tasty.

Is this kid-friendly?

Totally. The creamy sauce and bacon make Brussels sprouts way more approachable for kids. If your little ones don’t like pepper, just go lighter or leave it out, the flavor is still great.

Can I make this vegetarian?

Yes! Skip the bacon and use vegetable broth. To add texture and flavor, sprinkle toasted nuts or seeds on top after cooking. You can also stir in sautéed mushrooms for extra umami.

2-Minutes Instant Pot Creamy Brussels Sprouts with Bacon

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These 2-Minute Instant Pot Creamy Brussels Sprouts with Bacon are rich, cheesy, and irresistibly delicious. Tender Brussels sprouts are coated in a silky Parmesan cream sauce and tossed with crispy bacon for a side dish that steals the spotlight, perfect for weeknights or holidays!

Author: Jane Summerfield
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4-6 servings 1x
Category: Side dish
Method: Instant Pot / Pressure Cook
Cuisine: American Comfort Food

Ingredients

Scale

1.5 lbs (700 g) Brussels sprouts, trimmed and halved
6–8 slices thick-cut bacon, chopped
2 cloves garlic, minced
1/3 cup (80 ml) chicken or vegetable broth
4 oz (115 g) cream cheese, cubed
2 tbsp unsalted butter
1/2 cup (50 g) grated Parmesan cheese
1/4 tsp black pepper, or to taste
Salt to taste (optional – bacon and Parmesan add plenty)

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Instructions

Cook Bacon:
Turn Instant Pot to Sauté. Add chopped bacon and cook until crisp, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving bacon fat in the pot.
Add Brussels Sprouts:
Add halved Brussels sprouts and minced garlic to the pot. Season lightly with black pepper.
Add Liquids:
Pour in broth, then top with butter and cubed cream cheese (no need to stir).
Pressure Cook:
Close lid and set valve to Sealing. Pressure cook on High for 2 minutes (3 minutes if you like softer sprouts). Quick release when done.
Finish the Sauce:
Open the pot and stir gently until the cream cheese melts into a smooth sauce. Stir in Parmesan cheese until creamy.
Add Bacon & Serve:
Fold in the crispy bacon and taste for seasoning. Serve warm with extra Parmesan if desired.

Notes

Texture tip: For firmer sprouts, cook for just 1 minute.
Make it vegetarian: Skip the bacon and use vegetable broth. Add toasted nuts for crunch.
Storage: Refrigerate leftovers for up to 3 days. Reheat gently with a splash of broth or cream.
Variation: Add a pinch of red pepper flakes for a little heat, or lemon zest for brightness.

Nutrition

Serving Size: 1 serving (1/6 of recipe)
Calories: 260 Sugar: 3 g Sodium: 480 mg Fat: 22 g Saturated Fat: 10 g Unsaturated Fat: 11 g Trans Fat: 0 g Carbohydrates: 8 g Fiber: 3 g Protein: 9 g Cholesterol: 50 mg

Find it online: https://www.wellnesswarrior.org/instant-pot-creamy-brussels-sprouts-with-bacon/