Instant Pot Creamy Parmesan Garlic Brussel Sprouts

Course Side Dish

Cuisine American

Keyword Brussel Sprouts, Instant Pot, Vegetables

Prep Time 5

Cook Time 5

Servings people

Calories 354kcal

1 teaspoon oregano
2 tablespoons Italian seasoning
1 teapsoon garlic pepper
1 cup vegetable broth (we chose to use low sodium vegetable broth)
2 tablespoons butter
1 cup Parmesan cheese
2 pounds fresh brussels sprouts (you can also use frozen brussel sprouts, if needed)
8 ounces cream cheese
1 teaspoon salt
1 tablespoon minced garlic
Any additional salt or freshly ground pepper, to taste

Wash, trim and cut brussel sprouts into half pieces.
Add the halved brussel sprouts to the Instant Pot.
Add the cream cheese, butter, garlic and seasoning to the top. Pour in 1 cup of vegetable broth (you can also water as an alternative).
Turn your Instant Pot on high for 1 minute (or steam mode).
Once the time if up, do a quick release.
Add in the parmesan cheese and stir thoroughly.
Place the lid back on the pressure cooker and allow the brussel sprouts to warm for an additional 5 minutes. Doing so will also allow the sauce to thicken a bit.
Add any additional salt and pepper to taste. Serve these delicious brussel sprouts warm and enjoy!