Instant Pot® Roasted Brussels Sprouts with Pancetta

Updated on January 14, 2022

• 2 tablespoons butter

• 1 cup pancetta bacon, diced

• 1 (12 ounce) package Brussels sprouts

• 1 cup vegetable broth

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and add pancetta; cook until crispy, about 3 minutes. Add Brussels sprouts; cook until golden, about 7 minutes. Pour vegetable broth over Brussels sprouts and sprinkle with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

2. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid.

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Nutrition Facts (per serving)

117Calories8g Fat6g Carbs6g Protein

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Nutrition FactsServings Per Recipe6Calories117% Daily Value *Total Fat8g11%Saturated Fat4g19%Cholesterol21mg7%Sodium539mg23%Total Carbohydrate6g2%Dietary Fiber2g8%Total Sugars2gProtein6gVitamin C48mg241%Calcium30mg2%Iron1mg6%Potassium278mg6%

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