Name: Instant Pot Brussels Sprouts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups small baby Brussels sprouts (as close to the same size as possible); 1/4 cup water; 1/2 teaspoon liquid smoke; 1/4 cup chopped pecans; 2 tablespoons maple syrup; salt (to taste)

Smoky-sweet and tender Instant Pot Brussels sprouts with sticky, smoky pecans only take about 15 minutes to make!

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instant pot brussels sprouts in a bowl with smoky maple pecans

Table of Contents

✓ Ingredients and substitutions
🥣 How to make Instant Pot Brussels sprouts
💡 Helpful tips
🫙 Storage directions
🥄 What to serve with Instant Pot Brussels sprouts
🍴 More Instant Pot side dishes
📖 Recipe

I'm on a real Brussels sprouts kick over here. I love air fryer Brussels sprouts or a warm Brussels sprouts salad. And today, I'm sharing the smoky Instant Pot Brussels sprouts with crunchy pecans from Kathy Hester's book, The Ultimate Vegan Cookbook for Your Instant Pot.

There is virtually no prep time when you're making this recipe. In fact, if you buy your pecans already chopped, the prep time is basically zero. If you're using whole pecans, you can chop them while you wait for the Brussels sprouts to come to pressure and cook in your Instant Pot.

This recipe is incredibly simple but doesn't skimp on flavor! These tender Brussels sprouts are smoky, sweet, savory perfection.

instant pot brussels sprouts ingredients ingredients in bowls on a white table

✓ Ingredients and substitutions

baby Brussels sprouts - If your Brussels sprouts are larger, you will need to add a minute or two to your cooking time.
water - To steam the Brussels sprouts in the Instant Pot.
liquid smoke - To make the Brussels sprouts smoky. You can use smoked paprika instead, if you don't have liquid smoke.
chopped pecans - These add an amazing crunch!
maple syrup - For sweetness. You can use other liquid sweeteners of choice, if you prefer.
salt - A little salt brings out the smoky-sweetness of these Brussels sprouts.

🥣 How to make Instant Pot Brussels sprouts

Brussels sprouts in the instant pot with maple and liquid smoke

Add the Brussels sprouts, water and liquid smoke to your Instant Pot, and mix well.

Brussels sprouts in the instant pot before reducing sauce

Cook at high pressure for 2 minutes with a quick release, then switch your Instant Pot to the sauté function, and add in the pecans and maple syrup.

Brussels sprouts in the instant pot after reducing sauce

Cook until the sauce has reduced and the Brussels sprouts are perfectly tender.

Remove from the heat once tender, and add salt to taste.

💡 Helpful tips

You want your Brussels sprouts to be a pretty uniform size, so they'll cook evenly. If your bag of sprouts has giant ones and tiny ones, cut the larger ones in half or quarters, so they are about equally thick.
Save time by chopping your pecans while the Brussels sprouts cook.

🫙 Storage directions

Leftovers will keep for three to five days in the refrigerator in a closed container.

🥄 What to serve with Instant Pot Brussels sprouts

Dish these up with your favorite vegan comfort food entree! Instant Pot Brussels sprouts go great with my quinoa lentil meatloaf, pimento mac and cheese, or with BBQ tofu and a side of mashed potatoes!

🍴 More Instant Pot side dishes

📖 Recipe

Instant Pot Brussels Sprouts

by Becky Striepe

Smoky-sweet and tender Instant Pot Brussels sprouts with crunchy pecans only take about 15 minutes to make!

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 side dish servings

Equipment

Instant Pot - or other electric pressure cooker

Ingredients

Pressure Cooker Ingredients

2 cups small baby Brussels sprouts as close to the same size as possible
¼ cup water
½ teaspoon liquid smoke

Saute Ingredients

¼ cup chopped pecans
2 tablespoons maple syrup
salt to taste

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Instructions

Add the Brussels sprouts, water and liquid smoke to your Instant Pot, and mix well. Cook at high pressure for 2 minutes with a quick release. (Note: If you have very large Brussels sprouts, you may need to double the cooking time.)
Switch your Instant Pot to the sauté function, and add in the pecans and maple syrup. Cook until the sauce has reduced and the Brussels sprouts are perfectly tender. Remove from the heat once tender, and add salt to taste.

Video

📝 Notes

To save time, you can chop the pecans while the Brussels sprouts are in the pressure cooker - it takes a few minutes for the pot to come to pressure.

Leftovers will keep for 3 to 5 days in the refrigerator in a closed container.

Nutrition

Calories: 93kcal (5%)Carbohydrates: 12g (4%)Protein: 2g (4%)Fat: 5g (8%)Saturated Fat: 0.4g (2%)Polyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 14mg (1%)Potassium: 222mg (6%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 336IU (7%)Vitamin C: 37mg (45%)Calcium: 35mg (4%)Iron: 1mg (6%)

Keywords instant pot brussels sprouts

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