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+ servings

Instant Pot Creamy Parmesan Garlic Brussel Sprouts

Course Side Dish
Cuisine American
Keyword Brussel Sprouts, Instant Pot, Vegetables
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4 people
Calories 354kcal


  • Instant Pot


  • 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!  


Calories: 354kcal | Carbohydrates: 6g | Protein: 13g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 1215mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1174IU | Vitamin C: 1mg | Calcium: 403mg | Iron: 2mg