Ingredients

The following ingredients have 4 Servings
  • 1 lb Brussels Sprouts
  • 3/4 cup Chicken Broth, (low sodium (or veggie broth))
  • 2 cloves Garlic, (pressed)
  • 1 Tbsp Butter
  • 1/4 tsp Pepper
  • 4 oz Cream Cheese ((about 1/2 of an 8 oz block))
  • 4 slices Thick Cut Bacon, (cooked, chopped)
  • 1/3-1/2 cup Parmesan Cheese, (grated)

Instruction

  • Trim the ends of the Brussels sprouts and rinse them in hot water. Then add them to the inner liner pot of the pressure cooker.
  • Add the chicken broth, garlic, butter, pepper, and cream cheese.
  • Close the lid and set the steam release knob to the Sealing position.
  • Press the Pressure Cook/Manual button or dial, then the +/- button to select 2 minutes (3 minutes for a softer result). The pot will take a few minutes to come to pressure.
  • When the cooking cycle has finished, Turn the steam release knob to the Venting position to do a Quick Release of the steam/pressure.
  • When the pin in the lid drops down, open the lid and stir the Brussels sprouts until the cream cheese is smooth.
  • Add the parmesan and stir well.
  • Add the bacon and mix it in.
  • Serve hot!