Pressure Cooker Brussel Sprouts Gratin


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Pressure Cooker Brussel Sprouts Gratin. Brussel Sprouts steamed in the Instant Pot Pressure Cooker and loaded up in a creamy flourless and grain free cheese sauce. If you love Brussel Sprouts you must try Pressure Cooker Brussel Sprouts Gratin.

Pressure Cooker Brussel Sprouts Gratin
Pressure Cooker Brussel Sprouts Gratin

Dominic and I are among a minority. That is a minority of people that adore Brussel Sprouts and wish we could have them all the time. Unlike all those kids that get blackmailed into 1 Brussel Sprout each Christmas in exchange for a chocolatey dessert!

My Grandad grew Brussel Sprouts on his allotment and I always adored a Brussel Sprout that was seasoned simply with salt and pepper and then served on the side of meat and potatoes.

Living in Portugal means that there is a lack of Brussel Sprouts or rather a high price tag compared to what they cost in England or in America. I noticed recently a bag of Brussel Sprouts selling for 30p in England, compared to us paying 400% more.

Because our Brussel Sprouts are more money and because they are not in season for very long here in Portugal, we buy them in bulk, make Pressure Cooker Brussel Sprouts Gratin and then freeze them for later.

Then if we get a craving for Brussel Sprouts in May when they are out of season, or as the start of winter, we can grab a Brussel Sprouts Gratin from the freezer and place it in the oven for a quick side for dinner.

None of our kids like Brussel Sprouts, which pleases us because MORE Pressure Cooker Brussel Sprouts Gratin for us!

Pressure Cooker Brussel Sprouts Gratin

When I announced to Dominic that I was making Pressure Cooker Brussel Sprouts Gratin with the leftovers from Christmas and that was why I had bought so many Brussel Sprouts this year, he looked at me with suspicion.

The same suspicion that the kids show you when you introduce them to new food.

Dominic has that suspicion a lot. As an ex-chef he gives me that look every now and again (similar to the rolling of the eyes) whenever I suggest something that he considers to be bizarre!

But like any other loving husband, he gave my Pressure Cooker Brussel Sprouts Gratin a go and LOVED THEM.

Well that was after I let him try it!

As it went straight into the freezer to make an Instant Pot Freezer Meal that we could eat when we had a future Brussel Sprouts craving.

Well today is THAT DAY.

We’re having Pressure Cooker Brussel Sprouts Gratin for lunch today with some air fryer roasted potatoes, while the kids have leftover pasta.

We both loved our Pressure Cooker Brussel Sprouts Gratin. I mean what is there not to love? Delicious steamed Brussel Sprouts served in a creamy cheese sauce. The cheese sauce is so fast to make too and includes the liquid from the Brussel Sprouts, soft cheese and some cheddar cheese.

The perfect combo.

Then everything is placed into a casserole dish, extra cheddar cheese is added to the top and its ready for placing in the freezer once it has cooled down. Or alternatively can you eat your Brussel Sprouts Gratin right now!

How Do I Prepare Brussel Sprouts?

To prepare Brussel Sprouts for the Instant Pot Pressure Cooker you:

  • Chop the tops off the Brussel Sprouts and remove any dead leaves
  • Put a cross in the top to help them breathe
  • Wash them in a sieve

Here is the sieve we use:

You can buy our favourite sieve here and it is also perfect for saving the liquid you have drained so that you can reuse the drained liquid in your creamy cheese sauce.

Can You Pressure Cook Brussel Sprouts?

Absolutely. We always pressure cook our Brussel Sprouts and prior to this we used a Russel Hobbs Steamer. If you don’t steam Brussel Sprouts in the pressure cooker and boil them instead, they can end up very bland and lose the goodness as boiling strips them of nutrients.

How Long Does It Take To Cook Brussel Sprouts In A Pressure Cooker?

Brussel Sprouts in the Instant Pot, or any other pressure cooker, take just 4 minutes to cook. That is 4 minutes until they are soft enough for a fork to go through them, but not too mushy, that they turn into baby food.

If you prefer your Brussel Sprouts blanched rather than cooked, then aim for 2 minutes in the Instant Pot Pressure Cooker instead.

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More Pressure Cooker Brussel Sprouts Suggestions:

Instant Pot Steamed Brussel Sprouts – Don’t want a cheese sauce, or just want to freeze your Brussel Sprouts for later, then follow my simple Instant Pot recipe.

Air Fryer Brussel Sprouts & Bacon – If you love bacon and can’t decide what to do with your Brussel Sprouts, then try your Brussel Sprouts this way.

Pressure Cooker Brussel Sprouts Gratin

Pressure Cooker Brussel Sprouts Gratin. Brussel Sprouts steamed in the Instant Pot Pressure Cooker and loaded up in a creamy flourless and grain free cheese sauce. If you love Brussel Sprouts you must try Pressure Cooker Brussel Sprouts Gratin.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2
Calories: 698kcal

Ingredients

Kitchen Gadgets:

Recipe Ingredients:

Instructions

  • Prepare your Brussel Sprouts. Chop the tops off them, remove any dead leaves and place a cross in the top of them. Thoroughly clean them with a sieve.
  • Place your Brussel Sprouts into the bottom of the Instant Pot inner pot. Add 1 cup of water (250ml) and season the Brussel Sprouts with salt and pepper. Place the lid on the Instant Pot, set the valve to sealing and cook for 4 minutes on manual pressure.
  • When the pressure cooker beeps manually release pressure.
  • Remove the Brussel Sprouts into a sieve with a bottom bowl to catch the liquid and put the Brussel Sprouts to one side once drained.
  • Add the liquid back into the Instant Pot.
  • Place the Instant Pot on sauté and add to the Instant Pot your soft cheese. Keep stirring until it resembles a creamy, but slightly watery sauce. Add in grated cheese and mix until well melted.
  • Stir your warm Brussel Sprouts back in and load into a serving dish, grate extra cheese on top.

Notes

If reheating from frozen add your casserole dish with your Brussel Sprouts Gratin into the oven and cook for 40 minutes at 200c/400f. Or if reheating in the Instant Pot Pressure Cooker, then remove the casserole dish and cook the contents from frozen for 1 minute on manual pressure.
 
I use this Joseph Joseph bowl set for collecting my liquid when draining my Instant Pot Brussel Sprouts. I also use this method for many stews and casseroles when I want to keep the liquid and reuse it. You can also add breadcrumbs to the top of the gratin before reheating if you prefer. Or if you follow Keto you could use bacon bits or pork rinds.

Nutrition

Calories: 698kcal | Carbohydrates: 16g | Protein: 28g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 188mg | Sodium: 818mg | Potassium: 697mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3035IU | Vitamin C: 106.3mg | Calcium: 691mg | Iron: 2.6mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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