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Pressure Cooker Brussel Sprouts Gratin
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Pressure Cooker Brussel Sprouts Gratin

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings: 2
Calories: 710kcal
Author: Sam & Dom

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. 

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