📝 About This Recipe
Unlock the hidden potential of the humble sprout with this modern pressure-cooker technique that ensures a tender interior and a vibrant green hue. This dish marries the earthy, nutty profile of caramelized Brussels sprouts with a luxurious, house-made balsamic reduction and a hint of salty pancetta. It’s a sophisticated side dish that transforms a polarizing vegetable into the undisputed star of the dinner table.
🥗 Ingredients
The Vegetables
- 1.5 pounds Brussels Sprouts (trimmed and halved lengthwise)
- 2 medium Shallots (thinly sliced)
- 3 cloves Garlic (minced)
Sauté & Pressure
- 4 ounces Pancetta (diced small; can substitute bacon)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 cup Vegetable or Chicken Broth (used to deglaze and provide steam)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Balsamic Glaze
- 1/2 cup Balsamic Vinegar (high quality Aceto Balsamico)
- 1 tablespoon Honey (or maple syrup for a vegan-friendly swap)
- 1 teaspoon Dijon Mustard (for emulsification and tang)
Finishing Touches
- 1/4 cup Toasted Walnuts (roughly chopped)
- 2 tablespoons Parmigiano-Reggiano (freshly shaved)
- 1 pinch Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Begin by prepping your sprouts: trim the woody ends and remove any yellowed outer leaves, then slice each sprout in half vertically to ensure even cooking and maximum surface area for flavor.
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2
Select the 'Sauté' function on your Instant Pot and set it to 'Normal' or 'Medium'. Once the display reads 'Hot', add the diced pancetta.
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3
Cook the pancetta for 3-5 minutes, stirring occasionally, until the fat has rendered and the bits are golden brown and crispy. Use a slotted spoon to remove the pancetta and set aside on a paper towel, leaving the fat in the pot.
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4
Add the olive oil to the rendered fat, then toss in the sliced shallots. Sauté for 2 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
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5
Pour in the broth and use a wooden spoon to scrape the bottom of the pot vigorously (deglazing) to ensure no brown bits are stuck, which prevents the 'Burn' notice.
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6
Add the halved Brussels sprouts to the pot, season with salt and pepper, and toss briefly to coat in the flavored liquid.
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7
Secure the lid and set the steam release valve to the 'Sealing' position. Cancel the sauté function and select 'Manual' or 'Pressure Cook' on High Pressure for 0 (zero) minutes.
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8
Note: Setting the timer to 0 minutes allows the pot to reach pressure, which is just enough time to steam the sprouts without making them mushy. As soon as the pot beeps, perform a 'Quick Release' of the pressure.
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9
While the pressure is releasing, whisk together the balsamic vinegar, honey, and Dijon mustard in a small bowl.
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10
Open the lid and select 'Sauté' again. Pour the balsamic mixture over the sprouts. Simmer for 2-3 minutes, stirring gently, until the liquid reduces into a thick, syrupy glaze that clings to the vegetables.
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11
Fold the crispy pancetta back into the pot and give it one final toss.
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12
Transfer the sprouts to a warm serving platter. Garnish with toasted walnuts, shaved Parmigiano-Reggiano, and a pinch of red pepper flakes if desired.
💡 Chef's Tips
Always use a 'Quick Release' for green vegetables to stop the cooking process immediately and preserve their vibrant color. If you prefer a char, you can place the cooked sprouts under a broiler for 2-3 minutes after the pressure cooking step. For a vegetarian version, omit the pancetta and use smoked paprika to add that desired smoky depth. Choose Brussels sprouts that are similar in size so they cook at the exact same rate. Don't skip the deglazing step; those caramelized bits on the bottom of the pot are concentrated flavor bombs.
🍽️ Serving Suggestions
Pair this with a crisp, dry Riesling or a hard apple cider to cut through the richness of the balsamic glaze. Serve alongside a roasted pork tenderloin or a pan-seared ribeye steak for a classic steakhouse feel. These sprouts make an excellent topping for a warm grain bowl featuring farro or quinoa. For a holiday spread, serve them next to creamy mashed potatoes and cranberry sauce.