Pressure Cooker Brussel Sprouts Gratin
Brussel Sprouts steamed in the Pressure Cooker and loaded up in a creamy flourless and grain free cheese sauce.
If you love Brussel Sprouts you must try our Pressure Cooker Brussel Sprouts Gratin.
Pressure Cooker Brussel Sprouts Gratin
Servings: 2
Calories: 710kcal
Equipment
- Electric Pressure Cooker
- Nest Of Bowls
Ingredients
- 255 g /9oz Brussel Sprouts
- 225 g /8oz Soft Cheese/Cream Cheese
- 155 g /5oz Grated Cheddar Cheese
- Salt & Pepper
Instructions
- Prepare your Brussel Sprouts. Chop the tops off them, remove any dead leaves and place a cross in the top of them. Thoroughly clean them with a sieve. Place your Brussel Sprouts into the bottom of the Instant Pot inner pot. Add 1 cup of water (250ml) and season the Brussel Sprouts with salt and pepper. Place the lid on the Instant Pot, set the valve to sealing and cook for 4 minutes on manual pressure.
- When the pressure cooker beeps manually release pressure. Remove the Brussel Sprouts into a sieve with a bottom bowl to catch the liquid and put the Brussel Sprouts to one side once drained. Add the liquid back into the Instant Pot.
- Place the Instant Pot on sauté and add to the Instant Pot your soft cheese. Keep stirring until it resembles a creamy, but slightly watery sauce. Add in grated cheese and mix until well melted.
- Stir your warm Brussel Sprouts back in and load into a serving dish, grate extra cheese on top.
Notes
Add. You can also add breadcrumbs to the top of the gratin before reheating if you prefer.Â
Nutrition
Calories: 710kcal | Carbohydrates: 19g | Protein: 28g | Fat: 60g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 176mg | Sodium: 836mg | Potassium: 676mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3037IU | Vitamin C: 106mg | Calcium: 680mg | Iron: 2mg
