Red, White & Green Brussel Sprouts


  • 1 lb brussel sprouts
  • ¼ cup (50 mL) pine nuts
  • 1 Pomegranate
  • olive oil
  • Salt & pepper
  • Remove the outer leaves and trim the stems of the washed Brussels Sprouts. Cut the largest ones in half to get them to a uniform size for even cooking.
  • Prepare the Instant Pot by pouring in one cup of water, and adding the steamer basket. Put the sprouts in the basket.
  • Close the lid and set the valve to pressure cooking position. Cook for 3 Minutes on Manual at High Pressure.
  • When time is up, open the Instant Pot by releasing pressure through the valve.
  • Move the sprouts to a serving dish and dress in olive oil, salt and pepper prior to sprinkling with toasted pine nuts and pomegranate seeds.
  • Serve warm or room temperature.
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