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Brussels Sprouts With Balsamic Vinegar Recipe

Brussels Sprouts With Balsamic Vinegar

Brussels Sprouts With Balsamic Vinegar

Srividhya Gopalakrishnan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine British, Mediterranean
Servings 4 people


  • Instant Pot Multi Pressure Cooker


  • 25 Brussels Sprouts halved lengthwise
  • 250 ml Water
  • 1 tbsp extra-virgin olive oil
  • 2 garlic cloves finely chopped
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp roasted sesame seeds


  • Pour the water into the inner pot, and place the trivet inside. Place the basket on the trivet. Lock the lid into place. Select Steam, and set the time to 1 minute. Make sure the steam release knob is in the Sealed position.
  • Put the brussels sprouts into a steamer basket, then lower onto the trivet.
  • Secure the lid and select Steam function, setting the time to 1 minute.
  • When the cooking program has finished, perform a quick pressure release then unlock and remove the lid.
  • Using tongs, carefully transfer the Brussels Sprouts to a serving plate. Discard the water, and wipe the inner pot dry.
  • Select Sauté on the inner pot, and pour in the oil.
  • Once hot, add the garlic and sauté for 1 minute, then add the Brussels sprouts, vinegar, salt, and pepper, and sauté for 2 minutes.
  • Sprinkle with the roasted sesame seeds and serve hot.
Keyword Instant Pot, vegan, vegetarian
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