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5 from 1 vote

Instant Pot Brussels Sprout Salad

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 3
Calories 332kcal


  • 1 pound Brussels sprouts trimmed and halved
  • 2 tbsp unsalted butter melted
  • 2 tbsp pomegranate seeds
  • 1/4 cup cashew nuts chopped
  • 1 cup feta cheese


  • 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.


Calories: 332kcal