Red White and Green Brussels Sprouts
Brussels Sprouts end up tasting quite buttery when pressure steamed – the pomegranate seeds add a nice crunch and tang to this autumn salad.
less than 15 min
Salt and pepper
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.