Instant Pot® Roasted Brussels Sprouts with Pancetta recipe
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Ingredients
- 2 tablespoons butter 1 cup pancetta bacon, diced 1 (12 ounce) package Brussels sprouts 1 cup vegetable broth ½ teaspoon salt ¼ teaspoon ground black pepper
Nutrition Info
- 116.7 caloriescarbohydrate: 6.1 gcholesterol: 21 mgfat: 8.2 gfiber: 2.3 gprotein: 5.8 gsaturatedFat: 3.8 gservingSize: -sodium: 539.1 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Roasted Brussels Sprouts with Pancetta
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and add pancetta, cook until crispy, about 3 minutes. Add Brussels sprouts, cook until golden, about 7 minutes. Pour vegetable broth over Brussels sprouts and sprinkle with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.