Here’s a list of all the ingredients for **Instant Pot Roasted Brussels Sprouts with Pancetta**, formatted with SEO-friendly keywords to help your recipe rank higher:
- **1.5 lbs Brussels sprouts** (trimmed and halved, fresh or frozen)
- **4 oz pancetta** (diced, for a smoky, savory flavor)
- **2 tbsp olive oil** (extra virgin, for roasting and richness)
- **3 cloves garlic** (minced, for aromatic depth)
- **1/2 tsp salt** (to enhance flavors)
- **1/4 tsp black pepper** (freshly ground, for a hint of spice)
- **1/4 tsp red pepper flakes** (optional, for a touch of heat)
- **1/4 cup chicken broth** (or vegetable broth, for added moisture)
- **1 tbsp balsamic vinegar** (for a tangy, sweet finish)
- **1/4 cup grated Parmesan cheese** (optional, for a cheesy topping)
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This ingredient list is perfect for creating a delicious, **quick and easy Instant Pot recipe** that’s packed with flavor and ideal for busy weeknights or holiday meals!
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# Instant Pot Roasted Brussels Sprouts with Pancetta: A Flavorful Side Dish
If you're looking for a quick and delicious side dish, **Instant Pot Roasted Brussels Sprouts with Pancetta** is the perfect recipe. This dish combines the earthy flavor of Brussels sprouts with the savory richness of pancetta, all cooked to perfection in your Instant Pot. Follow these detailed steps to create a dish that’s crispy, flavorful, and ready in no time.
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## **Ingredients**
- 1 lb Brussels sprouts, trimmed and halved
- 4 oz pancetta, diced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup chicken or vegetable broth
- 1 tbsp balsamic vinegar (optional, for serving)
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## **Step-by-Step Instructions**
### **1. Prep the Brussels Sprouts**
- Rinse the Brussels sprouts under cold water and pat them dry.
- Trim the stems and cut each sprout in half lengthwise. Set aside.
### **2. Sauté the Pancetta**
- Turn on the Instant Pot and select the **Sauté** function.
- Add the diced pancetta and cook until crispy, about 5-6 minutes. Use a slotted spoon to remove the pancetta and set it aside, leaving the rendered fat in the pot.
### **3. Cook the Brussels Sprouts**
- Add olive oil to the pancetta fat in the Instant Pot.
- Toss in the halved Brussels sprouts, minced garlic, salt, black pepper, and red pepper flakes (if using). Stir to coat the sprouts evenly.
- Pour in the chicken or vegetable broth to prevent sticking and add moisture.
### **4. Pressure Cook**
- Secure the Instant Pot lid and set the valve to **Sealing**.
- Select the **Manual/Pressure Cook** function and set the timer for **2 minutes** on high pressure.
- Once the cooking cycle is complete, perform a **Quick Release** by carefully turning the valve to **Venting**.
### **5. Crisp the Brussels Sprouts**
- Open the lid and stir in the crispy pancetta.
- Switch back to the **Sauté** function and cook for an additional 2-3 minutes, stirring occasionally, to crisp up the Brussels sprouts.
### **6. Serve and Enjoy**
- Transfer the roasted Brussels sprouts and pancetta to a serving dish.
- Drizzle with balsamic vinegar for a tangy finish, if desired.
- Serve warm as a side dish or enjoy it as a light main course.
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## **Tips for Success**
- For extra crispiness, transfer the cooked Brussels sprouts to a baking sheet and broil in the oven for 2-3 minutes.
- Substitute pancetta with bacon for a similar smoky flavor.
- Add a sprinkle of Parmesan cheese or toasted pine nuts for added texture and flavor.
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This **Instant Pot Roasted Brussels Sprouts with Pancetta** recipe is a crowd-pleaser, perfect for weeknight dinners or holiday feasts. With its combination of crispy Brussels sprouts and savory pancetta, it’s a dish that’s both healthy and indulgent. Try it today and elevate your meal with this easy, flavorful side!
**Keywords**: Instant Pot Brussels sprouts, roasted Brussels sprouts with pancetta, easy side dish, crispy Brussels sprouts, Instant Pot recipes, healthy side dish, holiday side dish.