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5 minutes
25 minutes
35 minutes
- 2 tablespoons butter
- 1 cup pancetta bacon, diced
- 1 (12 ounce) package Brussels sprouts
- 1 cup vegetable broth
- 0.25 teaspoon ground black pepper
- Preheat a multi-functional pressure cooker like Instant Pot® by selecting the Saute function. Melt butter, then add pancetta and cook until crispy, around 3 minutes. Add Brussels sprouts and cook until golden, about 7 minutes. Pour in vegetable broth, sprinkle with salt and pepper. Seal the lid, choose high pressure, and set the timer for 3 minutes, allowing 10 to 15 minutes for pressure to build.
- Carefully release pressure using the quick-release method following the manufacturer's instructions, for approximately 5 minutes. Unlock and remove the lid.
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