Steamed Brussels Sprouts (Stovetop & Instant Pot)
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- sea salt and fresh ground black pepper, to taste
- 1 cup chicken broth or water
- 3 Tbsps clarified butter or ghee, room temp
- 2 fresh garlic cloves, minced or 1/2 tsp garlic powder
- 1 tsp chili flakes, optional
- 1/4 cup Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- sea salt and freshly ground black pepper to taste
Instructions
Stovetop method:
- Place a large pot over high heat and fill with 2 inches of water or broth.
- Place a steamer basket over the pan and add in the prepared Brussels sprouts.
- Cover and steam until fork-tender but still bright green, about 4-5 minutes.
- As soon as your sprouts are ready and tender-crisp, carefully transfer to a large bowl then add the clarified butter, garlic, parmesan cheese and parsley and toss to melt the butter and coat. Season with sea salt and pepper to taste.
Instant pot method:
- Add broth or water to the instant pot.
- Place the Brussels sprouts in a steamer basket and into your instant pot.
- Close the lid and seal. Cook at HIGH PRESSURE for 2 minutes, and as soon as the time is up, manually release the pressure.
- Drain the liquid and return the sprouts to the pot along with the remaining ingredients. Toss to coat then season to taste.
- Serve and enjoy!
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