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5
from 1 vote
Instant Pot Brussels Sprout Salad
Course
Appetizer
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
3
minutes
minutes
Total Time
13
minutes
minutes
Servings
3
Calories
332
kcal
Author
Corrie
Ingredients
1
pound
Brussels sprouts
trimmed and halved
2
tablespoon
unsalted butter
melted
2
tablespoon
pomegranate seeds
¼
cup
cashew nuts
chopped
1
cup
feta cheese
Instructions
Arrange the steamer trivet in the bottom of Instant Pot and add 1 cup of the water.
Arrange the Brussels sprout in trivet and secure the lid.
Cook under “Manual” and “High Pressure” for about 3 minutes.
Select “Cancel” and carefully do a quick release.
Remove the lid and transfer the Brussels sprouts in serving plates.
Drizzle with the melted butter and top with melted cheese, pomegranate seeds and almonds to serve.
Nutrition
Calories:
332
kcal