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 calories
carbohydrate: 6.1 g
cholesterol: 21 mg
fat: 8.2 g
fiber: 2.3 g
protein: 5.8 g
saturatedFat: 3.8 g
servingSize: -
sodium: 539.1 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

Recipe Yield

6 servings

Recipe Note

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.

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