These keto Brussels sprouts in the Instant Pot boast a sweet balsamic glaze and luscious, salty bacon pieces. Best part is that it takes only 20 minutes to get them tender and delicious! Dairy free and low carb too!
Prep Time:5 minutes
Cook Time:22 minutes
Total Time:27 minutes
Yield:7 servings 1x
Category:keto side dishes
1 tablespoon avocado oil
4 ounces chopped raw bacon (1/3 cup)
1 teaspoon chopped raw garlic
2 lbs whole brussels sprouts, trimmed
2 tablespoons balsamic vinegar
1/2 cup water
1/2 teaspoon kosher salt
1 tablespoon granulated erythritol sweetener
1/4 teaspoon xanthan gum (to thicken the sauce)
Heat oil in the Instant Pot on the Saute function, then add the bacon and garlic and cook two minutes or until fragrant.
Add the Brussels sprouts and stir to coat, cook 2 minutes.
Add the balsamic vinegar, water, salt, erythritol and xanthan gum. Bring to a boil.
Cover with the lid and set to Manual / low pressure / 18 minutes. (20 minutes if exceptionally large sprouts)
When finished, vent the steam using the quick release lever, and remove cover according to MFG instructions.
Transfer the Brussels sprouts to a serving bowl.
Taste the sauce and season with additional salt if desired.
Pour the sauce and bacon pieces over the Brussels sprouts before serving.