Servings: 4 people
Turn the Instant Pot on “Saute” settings and add olive oil once the pan is hot. Add red onions and sauté 2-3 minutes. Season with half the spices.
Add the sprouts and cook another 2-3 minutes to brown the sprout halves.
Add the balsamic vinegar cooking 1-2 minutes. Stir the sprouts as needed.
Turn off the “saute” settings. Add the coconut milk plus remaining spices. Mix well.
Close the instant pot with lid. Pressure cook on high for 2 minutes then quick release and serve.
Halve the sprouts to give them more surface area for cooking
Use the best balsamic vinegar you can afford. Aged vinegar adds more complexity of flavor
Saute the Brussel sprouts to get a nice caramelization
Calories: 335kcal | Carbohydrates: 18g | Protein: 6g | Fat: 29g | Saturated Fat: 23g | Sodium: 914mg | Potassium: 670mg | Fiber: 6g | Sugar: 8g | Vitamin A: 664IU | Vitamin C: 79mg | Calcium: 65mg | Iron: 3mg
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