Make this as a Thanksgiving side or just for dinner any night. These Honey Dijon flavored Brussels Sprouts are bursting with flavor and begging to be eaten!
Are you ready for my famous Brussels Sprouts recipe? I make this recipe every single year, and it is famous amongst my friends and family as the dish I always bring to Thanksgiving celebrations.
I know, I know. Brussels sprouts don’t seem like that fun of a side, but when cooked this way, they truly blow all of the other vegetable side dishes out of the water (okay, except for maybe this Instant Pot Creamed Corn recipe… Or Sweet Potato Casserole… Or Easy Cranberry Sauce… I just really love Thanksgiving, okay?!)
I’ve always made this recipe on the stovetop, but because I’ve been so obsessed with my Instant Pot recently, I wanted to try adapting it. It has the same amazing taste but can now be made in my favorite kitchen gadget instead! Speaking of veggies in the Instant Pot, be sure to transform rutabagas into a delicious mash as an alternative to potatoes.
Why Make this Recipe
- Saves Stovetop Space: Why use up another burner on the stove for dinner when you can save room by cooking in the Instant Pot?
- Honey Dijon Dressing: The dressing on these Brussels Sprouts are AMAZING. It keeps me coming back for more!
- 2 Minute Cook Time: When I make this recipe on the stove it takes so long for my brussels sprouts to cook. The 2 minute cook time means your dish will be ready so much sooner!
What Do I Need to Make this Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Brussels Sprouts: I always buy the bagged kind, but you can buy them on the stalk if you prefer. I try to aim for a medium size, maybe a little larger than a golf ball. Clean them well before eating!
- Bacon: Thick cut is best.
- Parmesan Cheese: I will always recommend high quality, freshly grated parmesan cheese if you have access to it. It takes the dish to a whole new level.
Tools
- Instant Pot/Pressure Cooker w/ Trivet
- Small Bowl
- Whisk
- Cutting Board/Knife
How to Make this Recipe
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Step 1: Cook the Brussels Sprouts
Cut the stems off of the brussels sprouts, then cut each sprout in halves or quarters depending on size. Make them into bite-sized pieces.
Place the cleaned brussels sprouts on a trivet in the Instant Pot and fill the pot with water. Put the lid on the pot, and set the timer to HIGH for 2 minutes. When the timer goes off, perform a quick release.
Step 2: Make the Dressing
In the meantime, add the honey, apple cider vinegar, dijon mustard and salt to a small bowl. Mix to combine.
Step 3: Cook the Bacon
When the brussels sprouts are done, remove the brussels sprouts from the Instant Pot. Pour the water from the liner.
Return the liner to the pot, and turn the pot to saute. Add the bacon to the pot, and saute until the bacon turns crispy.
Step 4: Assemble and Serve
Add the brussels sprouts to the bacon (and bacon grease) in the pot. Pour the sauce over the brussels sprouts and mix to combine.
Sprinkle parmesan cheese on the brussels sprouts. Enjoy!
Expert Tips
- If you just want plain steamed brussels sprouts, you can achieve this by stopping after Step 1.
- To save even more time, you can cook the bacon on the stovetop while the brussels sprouts are cooking in the pot. This would lead to more dishes, but the recipe would be done sooner.
- Omit the bacon for a vegetarian option.
- I prefer to cut the bacon into pieces and then saute to crisp them up. If you’d prefer, you can cook the bacon as whole (or half) pieces, and then use a knife to cut them into bacon bits after they are crispy.
- You can adjust the Honey Dijon seasoning to taste. If you like a sweeter sauce, add more honey. If you want a tangier taste, add more vinegar.
Recipe FAQs
If you don’t like the Honey-Dijon dressing, you can also add a lemon, garlic, and parmesan dressing instead.
Yes! If you double the recipe, you do not need to change the cook time on the brussels sprouts.
Leftovers will stay good in the fridge for up to 5 days after making the Brussels Sprouts.
Yes! If you want to make this dish with frozen brussels sprouts, you can. Simply thaw the brussels sprouts according to the package instructions. You can skip the step where you steam the sprouts and instead start up the recipe at making the Honey Dijon Dressing.
Did you like this recipe for Instant Pot Brussels Sprouts? If so, make sure to check out these other recipes I picked out just for you:
- Instant Pot Sweet Potatoes
- Pumpkin Pie Filling Recipe
- German Potato Salad with Dijon Vinaigrette Dressing
- Cheese Stuffed Chicken Breasts with Dijon Dressing
Instant Pot Brussels Sprouts
Equipment
- Instant Pot/Pressure Cooker w/ Trivet
- Small Bowl
- Whisk
- Cutting Board/Knife
Ingredients
- 1 lb brussels sprouts
- 1 cup water
- ¼ cup Honey
- 2 tbsp Apple cider vinegar
- 2 tbsp Dijon mustard
- ½ tsp Salt
- 6 pieces bacon, cut into pieces
- ¼ cup Parmesan cheese
Instructions
- Cut the stems off of 1 lb brussels sprouts, then cut each sprout in halves or quarters depending on size. Make them into bite-sized pieces.
- Place the cleaned Brussels sprouts on a trivet in the Instant Pot and fill the pot with 1 cup of water. Put the lid on the pot, and set the timer to HIGH for 2 minutes. When the timer goes off, perform a quick release. (If you like your Brussels sprouts super firm, you can cook them for 1 minute instead).
- In the meantime, add ¼ cup honey, 2 tbsp apple cider vinegar, 2 tbsp dijon mustard and ½ tsp salt to a small bowl. Mix to combine.
- When the brussels sprouts are done, remove the brussels sprouts from the Instant Pot. Pour the water from the liner.
- Return the liner to the pot, and turn the pot to saute. Add 6 pieces of bacon (cut into pieces) to the pot, and saute until the bacon turns crispy.
- Add the brussels sprouts to the bacon (and bacon grease) in the pot. Pour the sauce over the brussels sprouts and mix to combine.
- Sprinkle ¼ cup parmesan cheese on the brussels sprouts. Enjoy!
Notes
- Brussels Sprouts: I always buy the bagged kind, but you can buy them on the stalk if you prefer. I try to aim for a medium size, maybe a little larger than a golf ball. Clean them well before eating!
- Bacon: Thick cut is best.
- Parmesan Cheese: I will always recommend high quality, freshly grated parmesan cheese if you have access to it. It takes the dish to a whole new level.
- If you just want plain steamed brussels sprouts, you can achieve this by stopping after Step 1.
- To save even more time, you can cook the bacon on the stovetop while the brussels sprouts are cooking in the pot. This would lead to more dishes, but the recipe would be done sooner.
- Omit the bacon for a vegetarian option.
- I prefer to cut the bacon into pieces and then saute to crisp them up. If you’d prefer, you can cook the bacon as whole (or half) pieces, and then use a knife to cut them into bacon bits after they are crispy.
- You can adjust the Honey Dijon seasoning to taste. If you like a sweeter sauce, add more honey. If you want a tangier taste, add more vinegar.
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