Crisp pancetta and Brussels sprouts are perfectly roasted in your Instant Pot® for a quick and easy weeknight dinner that is keto and paleo-friendly.

Fioa

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Recipe Summary

prep:
5 mins
cook:
25 mins
additional:
5 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts

117 calories; protein 5.8g; carbohydrates 6.1g; fat 8.2g; cholesterol 21mg; sodium 539.1mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/08/2020
I made the recipe as is, and enjoyed the end product. The only issue I had was when I opened my Instant Pot to remove the dish, there was still a lot of liquid left. Any clue how I can fix that next time? Read More
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