The pressure builds and you start counting down minutes until you eat. You spot those Brussels sprouts in the fridge just waiting to be turned into something creamy and delicious. Nothing hits the spot like the smell of butter and garlic filling your kitchen while the pressure cooker does its thing.
You recall how tricky it can be to get Brussels sprouts tender without mushy. But the pressure cooker? It’s your go-to tool here. You just pop everything in, seal it up nice and tight with that sealing ring, and let it do its job. Soon enough, those little green guys turn soft but still have a bite, swimming in a luscious sauce.
As the steam cues start whispering and you get ready for a quick release, you can't help but imagine digging in. Cheese melted on top, bits of bacon crunch mixed with creamy sauce, it's a perfect oats dish that comes together quicker than you thought. You gotta love when comfort food meets speed.
The Truth About Fast Tender Results
- You’ll notice the pressure build happens pretty quick 'cause Brussels sprouts cook faster with steam than boiling. Try quick release so they keep that fresh snap and don’t get mushy. If you’re curious about other fast cooking techniques, see our Smart Pressure Cooker Shortcuts for more tips.
- The sealing ring locks moisture in making veggies tender but not mushy, keeps flavors locked tight. Using broth depth precisely helps you achieve that perfect tenderness every time.
- Using a combo of heavy cream and chicken broth helps balance richness and keeps the sauce cozy. Don't forget to sauté bacon and garlic first to build layers of flavor, just like in our popular Creamy Dill Pickle Bacon Ranch Pasta Salad.
- Sautéing bacon and garlic first adds layers of flavor before you pressure cook—never skip this step!
The Complete Shopping Rundown
- 6 strips thick cut bacon—gives you that smoky crunch that just lifts the whole dish.
- 2 tablespoons unsalted butter, softened or melted—helps with sautéing and gives that rich butter vibe.
- About 2 pounds medium-small Brussels sprouts, ends trimmed and cut in half—freshness here makes all the difference.
- 4-5 cloves garlic, minced—because garlic and creamy Brussels are best buds.
- 1 ½ cups heavy cream brings that creamy, dreamy texture you crave.
- ¾ cup low sodium chicken broth—keeps sauce light and savory.
- 1 tablespoon cornstarch for thickening that sauce just right.
- Spices like dried parsley, basil, oregano, thyme, onion powder, salt, and pepper help punch up the flavor game.
- Freshly shredded Gruyere cheese (¾ cup) and ⅔ cup mozzarella add melty cheesy goodness on top.
The Full Pressure Cooker Journey
- Start by cookin' the bacon in a large skillet, medium heat until it's crispy. Then remove and crumble it, but keep that bacon fat, it's liquid gold for sautéing.
- Throw the Brussels sprouts halves into the skillet with the bacon fat. Sauté ‘em for 5-7 mins ‘til they start to soften up nice.
- Add your minced garlic to the skillet, cook another 1-2 mins ‘til the kitchen smells ah-mazing.
- Whisk your heavy cream, chicken broth, cornstarch and all the dry spices together in a bowl. This mix is gonna turn into your rich sauce.
- Pour the cream mixture over the Brussels sprouts in the skillet and bring it to a simmer on medium heat. Stir often and wait for it to thicken which takes about 5-10 mins.
- Once thick, stir in the crispy crumbled bacon you saved earlier. Taste and tweak salt or pepper if you feel it needs a little love.
- Move this mix into your pressure cooker pot, seal it with the sealing ring, make sure steam release valve is set to closed. Cook on high pressure for 3 minutes then do a quick release to keep those sprouts perfect.
Quick Tricks That Save Your Time
- Buy pre-trimmed Brussels sprouts to skip the cutting step and save precious minutes.
- Soon as you take the bacon out, add garlic straight to the bacon fat so you don't lose time cleaning the skillet.
- Use the same skillet for sautéing your veggies and simmering sauce to keep it simple and fast.
- Measure and mix spices ahead in a small bowl before you start cooking so you can just dump ‘em in without fuss.
What It Tastes Like Fresh From the Pot
The first bite hits you with the creamy richness of the heavy cream and cheese blending perfectly. You’ll notice the Brussels sprouts still have a little snap, not too soft or mushy, perfect balance.
The smoky crunch of bacon sneaks through every forkful and gives the dish that cozy feeling. Garlic’s subtle zing plants itself right under the creamy melt, not too overpowering but just right.
Cheese melts into gooey pockets and strands that pull away slowly when you scoop it up. Gruyere adds a bit of nuttiness while mozzarella keeps it smooth and stretchy.
Herbs and spices whisper hints of oregano, thyme, and parsley making each bite layered and comforting. It’s one of those dishes you wanna serve warm and enjoy slow.
How to Store This for Later
- Cool your creamed Brussels sprouts all the way before poppin’ it in an airtight container. This keeps the cream from breaking down too fast.
- You can keep it in the fridge for about 3-4 days easy. When reheating, go slow on the stove and add a splash of broth or cream so it stays creamy.
- If wanna freeze, put in a freezer safe container and defrost in the fridge overnight. Reheat gently to avoid separating the sauce.
Everything Else You Wondered About
- Q: Can I use frozen Brussels sprouts?
A: You can but fresh tastes way better and the texture holds up nicer in pressure cooking. - Q: What happens if I do a slow release instead?
A: The slow release can make them mushy ‘cause they keep cooking during the pressure drop. Quick release keeps the crunch. - Q: Can I make this dairy free?
A: Sure! Use coconut milk or cashew cream and skip the cheese or find a plant based version you like. - Q: What if I don’t have Gruyere cheese?
A: Sharp cheddar or fontina work great too, just grab what melts well. - Q: Can I add nuts or other crunch on top?
A: Totally, toasted pecans or almonds would add a fun crunch and flavor contrast. - Q: Does this work in an electric pressure cooker?
A: Yup! Same steps, just pick your high pressure mode and keep an eye on steam cues for quick release.
Creamed Brussel Sprouts Pressure Cooker Recipe
This creamy Brussels sprouts recipe is an easy, one pot side dish that pairs beautifully with any holiday or company meal. It features Brussels sprouts in a creamy, cheesy, garlic herb sauce topped with Gruyere, mozzarella, and crispy bacon.
Equipment
- 1 Pressure cooker
- 1 Skillet large
Ingredients
Main ingredients
- 6 strips thick cut bacon smoky crunch
- 2 tablespoons unsalted butter softened or melted
- 2 pounds Brussels sprouts ends trimmed, cut in half
- 4-5 cloves garlic minced
- 1 ½ cups heavy cream
- ¾ cup low sodium chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup Gruyere cheese freshly shredded, divided
- ⅔ cup mozzarella cheese freshly shredded
Instructions
Instructions
- Start by cookin' the bacon in a large skillet, medium heat until it's crispy. Then remove and crumble it, but keep that bacon fat, it's liquid gold for sautéing.
- Throw the Brussels sprouts halves into the skillet with the bacon fat. Sauté ‘em for 5-7 mins ‘til they start to soften up nice.
- Add your minced garlic to the skillet, cook another 1-2 mins ‘til the kitchen smells ah-mazing.
- Whisk your heavy cream, chicken broth, cornstarch and all the dry spices together in a bowl. This mix is gonna turn into your rich sauce.
- Pour the cream mixture over the Brussels sprouts in the skillet and bring it to a simmer on medium heat. Stir often and wait for it to thicken which takes about 5-10 mins.
- Once thick, stir in the crispy crumbled bacon you saved earlier. Taste and tweak salt or pepper if you feel it needs a little love.
- Move this mix into your pressure cooker pot, seal it with the sealing ring, make sure steam release valve is set to closed. Cook on high pressure for 3 minutes then do a quick release to keep those sprouts perfect.
Notes
Serve warm and enjoy slowly. This Brussels sprouts recipe doubles as a comfort food and a quick meal.
