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Keto Instant Pot Quick and Easy Sprouts

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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  • prep time

    prep time

    6 min

  • cook time

    cook time

    8 min

  • ready time

    ready time

    14 min

Keto Instant Pot Quick and Easy Sprouts

These quick and easy instant pot sprouts are simple to prepare and loaded with flavor. These Keto and Paleo-friendly Brussels sprouts are paired with sweet shallots and zesty lemon to create a tasty side; perfect served alongside Sunday lunch. This is a great way to add extra flavor to sprouts with minimal effort!

Are Brussels Sprouts Keto?

Brussels sprouts are a low carb vegetable. When eaten in moderation, they are a great and healthy addition to your Keto diet. We have paired our easy Keto sprouts with sweet shallot, garlic and lemon for added flavor. We have sautéed the vegetables in the instant pot in olive oil to add a boost of Keto friendly fats, and if desired, the dish could be served with an extra drizzle of oil to boost the fats further. Be sure to adjust your macros to account for any changes. This recipe will provide 4 servings of this Keto side dish.

Serving Suggestions

We love our quick and easy Keto instant pot sprouts served alongside roasted chicken for Sunday lunch. However, this simple side would also be excellent for quick and easy weeknight dinners. Perfect served with pork chops or white fish.

  • Net Carbs

    3.9 g

  • Fiber

    2 g

  • Total Carbs

    5.9 g

  • Protein

    1.8 g

  • Fats

    6.9 g

87 cals

Keto Instant Pot Quick and Easy Sprouts

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Shallot

    Shallot

    3 tablespoon, chopped

  • Brussels Sprouts, Raw

    Brussels Sprouts, Raw

    2 cup

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Garlic

    Garlic

    1 clove

  • Lemon Juice

    Lemon Juice

    1 teaspoon

  • Lemon Peel Or Zest Raw

    Lemon Peel Or Zest Raw

    1 tsp

  • Vegetable Broth, Bouillon Or Consomme

    Vegetable Broth, Bouillon Or Consomme

    ½ cup

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 3

14 min

  • Step 1

    Clean the sprouts and slice any larger sprouts in half. Thinly slice the shallot and garlic. Add the olive oil to the instant pot and select the sauté function to heat the oil. Once hot, add the prepared sprouts, shallot, garlic, lemon juice and lemon zest. Sauté the vegetables for 3-4 minutes to lightly brown the sprouts and soften the shallots.
    Step 1

  • Step 2

    Turn off the sauté function and add the vegetable stock. Stir everything well to combine. You may season the sprouts with a little salt and pepper. This will depend on the strength of seasoning in your stock.
    Step 2

  • Step 3

    Place the lid on the instant pot and ensure that it is set to the ‘sealing’ position. Set to cook at high pressure and set the timer for four minutes. After this time do a quick release. Once it is safe to do so, remove the instant pot lid. The sprouts should be perfectly tender but not too soft. You may cook them longer however if desired. Serve the sprouts hot.
    Step 3

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Comments 5

  • SpectacularRadish500344

    SpectacularRadish500344 3 years ago

    Can you do this without an instant pot?

    • Susan

      Susan 4 years ago

      Amazing!! And really fast.

      • recipewriter

        recipewriter 4 years ago

        Thank you!

    • Javaise

      Javaise 4 years ago

      Can’t wait to try ,just got an Instant pot

      • recipewriter

        recipewriter 4 years ago

        Hope you like them :)