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
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.
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.
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