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 | Accessories | Pr. Cook Time | Pr. Level | Open |
|---|---|---|---|---|
| 6 L or larger | steamer basket | 3 min. | High(2) | Normal |
Pressure Cooker Brussels Sprouts with Pomagranate and Pine Nuts
Author: hip pressure cooking
Recipe type: Side, Pressure Cooker
Cuisine: Italian
Prep time:
Cook time:
Total time:
INGREDIENTS
- 1 pound (500g) Brussels Sprouts
- ¼ cup (40g) of Pine Nuts, toasted
- 1 Pomegranate
- Olive Oil
- Salt and Pepper
INSTRUCTIONS
- Remove the outer leaves and trim the stems of the washed Brussels Sprouts. 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 of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 3 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure.
- Move the sprouts to a serving dish and dress in olive oil, salt and pepper prior to sprinkling with toasted pine nuts and pomegranate seeds.
- Serve warm or room temperature.
Very pretty brussels sprouts today – love the pom seeds in there :)
Looks fantastic, adding the pomagranate seeds gives a very beautiful adding to the dish.
really great colors!
This looks great! I’m so happy to discover your blog, it’s wonderful. I will keep you posted on what I do with my pressure cooker.
Thank you everyone, for your kind comments. I’m looking forward to hearing more from you Gilding Lillies!
Ciao,
L
This looks so pretty and yummy!
I tried cooking Brussels Sprouts in my Fagor EMC (Electric Multi-Cooker). I placed them in a steamer basket as you suggested. Its manual recommends 3-4 minutes on high pressure– I selected 4 minutes, but they came out hard. I pressure cooked them another 4 minutes — barely cooked. I added another 4 minutes — somewhat cooked that time. I pressure cooked another 4 minutes and they were almost done. I was too tired to try a longer time. So they pressure cooked for a total of 16 minutes???
Each time I verified that the steam came up and the lid locked. I used a little over a cup of water, but it did not come up to the bottom of the steamer basket. Each time I opened the pot, I added a little more water to make up for steam escaping when I opened it.
What would cause it to take so long?
Thanks,
Bev in TX
Bev, that is much too long! What is your experience with pressure cookers? I mean, have you noticed anything else taking much longer than usual? What altitude do you live on?
Ciao,
L
Laura,
I’ve used this PC for 4-5 years, but I’ve never seen anything like this happen before. I’ve used many non-electric PC recipes in it with no real issues (a couple times I had to adjust the time a tiny bit — nothing like the above. I used it to cook some rice per your instructions with no problems a few days before I tried cooking the brussels sprouts.
We live near Houston, TX, at a very low elevation.
The brussels sprouts that I used were all small to medium in size. The only difference in prep that I did was to cut a cross into the stem end of each sprout, as it’s supposed to make them cook a little more quickly.
I haven’t done any cooking for almost 6-weeks because I hurt one of my legs. It’s getting better now, so I could try cooking something else in my PC to see if it’s developed any problems.
Laura,
I just cooked a batch of your “Creamy Split Pea and Bacon Soup” recipe:
http://www.hippressurecooking.com/creamy-split-pea-and-pancetta-soup/
I didn’t have any bacon, so I tossed in 1-Tbsp of curry powder for flavoring. Other than that, I followed your directions. It came out perfectly.
Bev, I also cooked my brussels sprouts for around 16 minutes total and they were still not optimally tender all the way through. They were also cut in half so I’m really shocked it took so long. However, I did put mine in a metal bowl that was sitting in an inch of water instead of the steam basket. I’m guessing this is the issue. I’ll try it next time using a rack instead. But I’ll have to leave the sprouts whole, otherwise, they’ll fall through.
Have you tried steaming the brussels sprouts again? If so, what your experience?
Yes, Katie. The bowl was the problem. It slowed-down the cooking time of the sprouts because steam was not getting under and through them as efficiently as it could have with a steamer basket. BTW, I’ve also braised sprouts – I would try that, too. Just put them directly in the base of the pressure cooker and pressure cook them with your cooker’s minimum liquid requirement.
Ciao,
L
Thank Katie. I haven’t tried them again, but I’ll have to get some and do so.
The steamer basket that I used looks something like the following:
http://amzn.to/2gCGTfR
If I am remembering correctly, its feet are rather short so that the brussels sprouts did not sit out of the water, so I put the steamer basket on top of the following trivet:
http://www.ebay.co.uk/itm/Mirro-Matic-4-qt-Pressure-Cooker-Original-Bottom-Rack-Tray-Trivet-/162225456700?hash=item25c564063c:g:~14AAOSwTA9X8Ugh
Thanks, Bev! I’ll check out the items you recommended. Cheers!
Katie,
Sorry, I didn’t necessarily mean those as recommendations, but just what I used. Laura has a entire page dedicated to this subject that you might like to peruse:
http://www.hippressurecooking.com/pressure-cooker-accessory-steamer-basket/
Thanks for clarifying, Bev! This page looks like a great resource. Will read it now.
Thank you, Laura, for sharing all this fabulous info!!!
What should the cooking time be for frozen sprouts?
What if you don’t have a steam basket? Can you just cook them in liquid?
You can, but they risk becoming “soggy” – they will cook much faster directly in the liquid compared to steaming. I haven’t tested the “boiling” pressure cooking time but I would do maybe 1 minute at high pressure, or three minutes (as the recipe recommends) but using low pressure.
Ciao & Happy Thanksgiving!
L
Hi Laura, does this same method work if I doubled the recipe? Would I have to add more water? Thanks!
Since the sprouts are steaming, you don’t need to add more liquid… just be aware that the sprouts are not in more than three layers, or the middle layer of sprouts will under-cook if the steam can’t get to them. Or, at least, after tumbling them in make sure they’re spaced out so the steam can freely cook the sprouts.
Ciao,
L