How to Pressure Cook Brussels Sprouts
Love them or hate them, Brussels Sprouts are a part of Christmas and knowing how to pressure cook Brussels sprouts is going to make your life easier!
- 300 g Brussels sprouts you can use more or less quantity, the timings will remain the same
- 250 ml water cold
Place the Brussels Sprouts in a steamer basket.
Pour 250 ml cold water into the inner pot. Place steamer basket in place. f your steamer basket doesn’t have feet to lift it above the water, place it on a trivet / steamer rack as we want to steam under pressure above the water.
Press Steam and programme 3 minutes.
At the end of pressure cooking time, do a quick pressure release, this means venting the steam trapped inside as soon as pressure cooking has finished. Once the float valve is down, you can open the lid, remove and enjoy
*Instant Pot Terminology
Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.