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    Home » Simple Vegan Recipes

    Smoky Pecan Brussels Sprouts in the Instant Pot

    Last Modified: Feb 5, 2021 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print

    Smoky Pecan Brussels Sprouts: a little bit sweet, a little bit smoky, with a nutty crunch. And they only take about 15 minutes to make!

    bowl of brussels sprouts with pecans

    I am so excited to share the recipe for Smoky Pecan Brussels Sprouts from Kathy Hester's latest: The Ultimate Vegan Cookbook for Your Instant Pot! This is one of the vegan cookbooks that I've been looking forward to in 2017, so when Kathy asked who would like to receive a review copy, I jumped!

    The Ultimate Vegan Cookbook for Your Instant Pot by Kathy Hester

    Kathy is a friend, but before I got to know her, I was already a big fan of her cookbooks. Her recipes are always easy to follow and well-tested. You can check out a few other recipes from the book at these sites who are also part of the blog tour:

    • Asian Steamed Dumplings on Healthy Slow Cooking
    • Winter One-Pot Lentils and Rice at Go Dairy Free
    • Tomatillo-Poblano White Beans at JL Goes Vegan
    • CSA Layered Indian Dinner at Dianne's Vegan Kitchen

    I'm on a bit of a Brussels sprouts kick over here. I bought a bag last week to cook in the air fryer (still working on the final version of that recipe!), so I was super excited to see a Brussels sprouts recipe for the Instant Pot in the book. I loved that the Smoky Pecan Brussels Sprouts were simple to make and only have four ingredients. So easy, and perfect alongside some Crispy Air Fried Tofu and some mashed potatoes.

    If you're new to the Instant Pot, it's a pressure cooker, slow cooker, rice cooker, and yogurt maker all in one. I use mine mainly to make grains, steam veggies, and make soy yogurt, so this recipe was totally my speed.

    Kathy's recipe takes advantage of the pressure cooking function to steam the Brussels sprouts in just two minutes, then uses the saute function to coat the smoky sprouts and nutty pecans in sweet, sweet maple syrup.

    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 zero. I allowed a few minutes, in case you need to chop your pecans, but that's really all that you need to do in advance. In fact, you can chop them while you wait for the Brussels to come to pressure and cook. The Brussels sprouts go in whole, and all of the other ingredients are liquid, so you just measure and pour.

    bowl of brussels sprouts with pecans

    Instant Pot Brussels Sprouts Recipe

    Smoky pecan Brussels sprouts are a little bit sweet, a little bit smoky, with a nutty crunch. And they only take about 15 minutes to make!
    Prevent your screen from going dark
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: Instant Pot, Vegan
    Keyword: instant pot brussels sprouts
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 side dish servings
    Calories: 93kcal
    Author: Becky Striepe

    Ingredients

    Pressure Cooker Ingredients

    • 2 cups small baby Brussels sprouts - 176 g, as close to the same size as possible
    • ¼ cup water - 60 ml
    • ½ teaspoon liquid smoke

    Saute Ingredients

    • ¼ cup chopped pecans - 28 g
    • 2 tablespoons maple syrup - 30 ml
    • salt - to taste

    Instructions

    • For the pressure cooker, add the Brussels sprouts, water and liquid smoke to your Instant Pot and mix well. Put the lid on and close the pressure valve. Cook on high pressure for 2 minutes. (Note: If you have very large Brussels sprouts, you may need to double the cooking time.)
    • Once the cooking time is up, carefully move the pressure release valve to release the pressure manually.
    • For the sauté, switch to the sauté function and add in the pecans and maple syrup and reduce the liquid as you finish cooking the sprouts. Remove from the heat once tender and add salt to taste.

    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, plus two minutes for them to cook, and I had plenty of times to roughly chop some pecans in that time. I accounted for the time it takes the Instant Pot to come to pressure into account when calculating the total cooking time. This can vary, so the cooking time is an estimate.

    Nutrition

    Nutrition Facts
    Instant Pot Brussels Sprouts Recipe
    Amount per Serving
    Calories
    93
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    0.4
    g
    2
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    3
    g
    Sodium
     
    14
    mg
    1
    %
    Potassium
     
    222
    mg
    6
    %
    Carbohydrates
     
    12
    g
    4
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    336
    IU
    7
    %
    Vitamin C
     
    37
    mg
    45
    %
    Calcium
     
    35
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    bowl of brussels sprouts with pecans with a text overlay

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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. b rose

      September 04, 2020 at 12:54 pm

      5 stars
      Easy and delicious.. . Love having a new recipe for liquid smoke.

      Reply
      • Becky Striepe

        September 04, 2020 at 1:38 pm

        I'm so glad you enjoyed it. Thank you for taking the time to leave a rating and comment, too!

        Reply
    2. Linda

      August 02, 2019 at 11:10 am

      5 stars
      Delicious recipe! Great for Fall time. Nothing like maple & pecans together with that smoky flavor! Yum. I would add 1-2 extra minutes in the IP as my DH prefers his veges softer than I do. Thanks for sharing!!

      Reply
    3. Ginny McMeans

      February 06, 2017 at 9:06 am

      I need to get my hands on that cookbook. This recipes sounds delicious and I really really need some good vegan instant post recipes.

      Reply
      • Becky Striepe

        February 06, 2017 at 9:39 am

        It is a seriously gorgeous book. You'll love it, Ginny!

        Reply
    4. Laura Staron

      January 24, 2017 at 10:56 am

      Thanks for your recipe. i love it

      Reply
      • Becky Striepe

        January 24, 2017 at 11:16 am

        I'm so glad to hear it!

        Reply
    5. Sarah

      January 13, 2017 at 1:29 am

      Oh wow! There are so many things to try in my Instant Pot! David loves brussel sprouts so we'll give these a go!

      Reply
      • Becky Striepe

        January 13, 2017 at 8:21 am

        Congrats on the IP! It was a real game changer in our kitchen!

        Reply
    6. Melissa | Vegan Huggs

      January 12, 2017 at 12:10 pm

      This looks so tasty! I love the smoky and sweet flavors together. I really want a Instant Pot. This looks so easy to make and delicious! Need to get Kathy's book, too :)

      Reply
      • Becky Striepe

        January 12, 2017 at 3:46 pm

        I do love my IP. It's so handy for grains!

        Reply
    7. Mel |avirtualvegan.com

      January 11, 2017 at 1:16 pm

      I can't believe how quickly they cook. It's like magic! I need to get me an Instant Pot!

      Reply
      • Becky Striepe

        January 11, 2017 at 1:28 pm

        It is super handy. I use it to make grains and steam veggies almost every day!

        Reply
      • Becky Striepe

        January 11, 2017 at 5:51 pm

        We use ours so often. It replaced our slow cooker, since it also slow cooks, so it was easy to find space!

        Reply
        • Judy

          November 15, 2017 at 5:28 pm

          5 stars
          Don’t have a insta pot yet so guess I can microwave in a covered glass dish or steam on stove covered. What do you think I should do? Thanks

          Reply
          • Becky Striepe

            November 15, 2017 at 5:35 pm

            I’d steam on the stovetop or in the microwave, then sauté in a pan.

            Reply
    8. Jenn

      January 10, 2017 at 6:54 pm

      I would have never thought to make Brussels sprouts in the Instant Pot. Now I'm really excited to try it! I'm reviewing her book later this month (or next month..can't remember right now). I'm soooo excited to delve into all of these recipes!

      Reply
      • Becky Striepe

        January 10, 2017 at 6:56 pm

        Me too! It looks so awesome!

        Reply
    9. Mary Ellen @ VNutrition

      January 10, 2017 at 7:29 am

      I had a choice between an Instapot and an air fryer for Christmas and I chose the air fryer (mainly because of your recipes) so as soon as I get my hands on an Instapot, I'll be making these tasty Brussels sprouts!

      Reply
      • Becky Striepe

        January 10, 2017 at 7:51 am

        It's a tough choice! I think you'll love the air fryer!

        Reply
    10. Amy Katz from Veggies Save The Day

      January 09, 2017 at 11:38 pm

      I don't think I've tried cooking Brussels sprouts in the Instant Pot. I'm going to have to try it!

      Reply
      • Becky Striepe

        January 10, 2017 at 7:50 am

        This was my first time. It was so quick and tasty!

        Reply
    11. Dianne's Vegan Kitchen

      January 09, 2017 at 9:00 pm

      I've made a lot of recipes from Kathy's book, but I haven't made these. Yet! I need to try them soon!

      Reply
      • Becky Striepe

        January 09, 2017 at 9:05 pm

        They are so good. I ate these for lunch, but I want to make them again for Darrol to see if I can turn his distaste for Brussels sprouts around!

        Reply

    Trackbacks

    1. Vegan Gumbo with Butternut Squash, Okra, and Brown Rice - Glue & Glitter says:
      January 7, 2019 at 10:00 am

      […] Kathy Hester (read my review of her book, The Ultimate Vegan Cookbook for Your Instant Pot) […]

      Reply

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    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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