This recipe hits all the flavor points and makes a fantastic side for special menus. Plus, you have to love a dish that requires minimal effort and doesn’t take up oven space. You can always omit the bacon if you need a vegetarian option.
—Lauren Knoelke, Milwaukee, WI
Takes: 25 min. • Makes: 10 servings
2 lbs. fresh Brussels sprouts, sliced
2 large apples (Fuji or Braeburn), chopped
1/3 cup dried cranberries
8 bacon strips, cooked and crumbled, divided
1/3 cup cider vinegar
1/4 cup maple syrup
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. coarsely ground pepper
3/4 cup chopped hazelnuts or pecans, toasted
Combine Brussels sprouts, apples, cranberries and 4 slices bacon. In a small bowl, whisk vinegar, syrup, oil, salt and pepper; pour over Brussels sprouts mixture, tossing to coat. Transfer to a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 3 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. To serve, sprinkle with hazelnuts and remaining bacon.
1 SERVING: 204 cal., 11g fat (2g sat. fat), 7mg chol., 375mg sod., 24g carb. (15g sugars, 5g fiber), 6g pro.
TEST KITCHEN TIP
When an Instant Pot® recipe calls for apples, Fujis or Braeburns are usually your best bet. They have a crisp texture that holds up to the intense heat during cooking.