Red, White, and Green Pressure Cooker Brussels Sprouts!
The sprouts taste buttery when paired with tarty pomegranate and toasted pine nuts and the color combination is perfect for a winter table.
Pressure Cooker Recipe:Red, White, and Green Brussels Sprouts
Remove the outer leaves and trim the stems of the washed Brussels Srputs. Cut the largest ones in half to get them to a uniform size for even cooking.
Prepare the pressure cooker by pouring in one cup of water, and adding the steamer basket. Put the sprouts in the basket.
Close and lock the lid and turn the heat to high. When the pan reaches pressure, put the flame to low and count just 3-4 minutes cooking time at HIGH pressure. When time is up, bring the pan to the sink, pour cold water over the top, and open the pan.
Move the sprouts to a serving dish and dress in olive oil, salt and pepper prior to sprinkling with toasted pine nuts and pomegranete seeds.
Serve warm or room temperature.