Red White and Green Brussels Sprouts
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Brussels Sprouts end up tasting quite buttery when pressure steamed - the pomegranate seeds add a nice crunch and tang to this autumn salad.
Ingredients
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Instructions
- Remove the outer leaves and trim the stems of the washed Brussels Sprouts. Cut the largest ones in half to get them to a uniform size for even cooking.
- Prepare the Instant Pot by pouring in one cup of water, and adding the steamer basket. Put the sprouts in the basket.
- Close the lid and set the valve to pressure cooking position. Cook for 3 minutes on Manual at high pressure.
- When time is up, open the Instant Pot by releasing pressure through the valve.
- Move the sprouts to a serving dish and dress in olive oil, salt and pepper prior to sprinkling with toasted pine nuts and pomegranate seeds.
- Serve warm or room temperature.
