Instant Pot® Roasted Brussels Sprouts with Pancetta

4.0
(1)

Crisp pancetta and Brussels sprouts are perfectly roasted in your Instant Pot® for a quick and easy weeknight dinner that is keto and paleo-friendly.

Prep Time:
5 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 6 servings

  • 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

Directions

  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.

Nutrition Facts (per serving)

117 Calories
8g Fat
6g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 117
% Daily Value *
Total Fat 8g 11%
Saturated Fat 4g 19%
Cholesterol 21mg 7%
Sodium 539mg 23%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 6g 12%
Vitamin C 48mg 54%
Calcium 30mg 2%
Iron 1mg 6%
Potassium 278mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.