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Ingredients
1/2 tablespoon butter
1 Pound Brussels sprouts, washed, trimmed & cut in half
Salt & fresh cracked black pepper
3 Garlic cloves, minced
3/4 Cup chicken broth
3/8 Cup cream cheese, at room temperature
1/8 Cup fresh shredded or grated parmesan cheese
3 Ounces crisp bacon bits, optional
Instructions
Add the Brussels sprouts to the Instant Pot.
Add the cream cheese, butter, garlic, and seasoning; pour in chicken broth.
Set the Instant Pot to high for 2 minutes.
Once the time is up, do a quick release.
Add parmesan, and bacon bits, if using, to the cooked Brussels sprouts and give a quick stir to combine the ingredients.
Place the lid back on the pressure cooker and let cheese melt and warm the bacon for about 5 minutes; this will allow the sauce to thicken a little bit.
Serve warm.