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!