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  • Prep-time: / Ready In:
  • Makes 4 cups

In this recipe, Brussels sprouts are braised in a pressure cooker with a tangy-sweet combination of Dijon mustard and maple syrup. There are lots of advantages to pressure-cooking the sprouts: For one, they cook in just three minutes once the pot has reached pressure. The pressurized heat also helps the sprouts hold their shape and texture, so there’s no risk of them getting mushy. Finally, the tightly sealed pressure-cooking environment concentrates the flavors, creating a rich, super-fast sauce. Although the dish is designed to be a side, you could also serve it as an entrée by ladling it over grains and sprinkling it with chopped nuts.

Ingredients

  • ½ cup chopped onion
  • ½ cup unsalted vegetable stock
  • 1½ tablespoons Dijon-style mustard
  • 3 cups halved or quartered Brussels sprouts
  • ½ tablespoon pure maple syrup
  • Sea salt and freshly ground black pepper

Instructions

  1. Set an electric pressure cooker to sauté or heat a stovetop pressure cooker over medium heat. Add the onion and cook for 1 to 2 minutes, stirring and adding 2 to 3 tablespoons of water as needed to prevent sticking.
  2. Whisk the stock and mustard in a small bowl; add the mustard mixture to the pressure cooker. Stir in the Brussels sprouts and maple syrup.
  3. Lock the lid on the pressure cooker. Bring to high pressure for 3 minutes. Quick release the pressure. Remove the lid carefully, tilting away from you. Season with salt and pepper.

Comments (15)

(4 from 3 votes)
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Jackie2 weeks ago
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WITHOUT resending the same ‘article for tips & tricks’ — can someone kindly submit a way to cook the brussels sprouts using this same recipe, ‘Brussels Sprouts with Maple-Mustard Sauce,’ without a pressure cooker?

Teruse6 days ago
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Ooops, edit to say – saute your onions first, then add everything else

Teruse6 days ago
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My favorite way to prepare brussels sprouts is to cut them in half and then “chiffonade” them: slice them super thin starting at the end and working toward the stem. Then mix your seasonings, toss them in it, and you basically just chase them around the pan until they cook to the color you like them! I like mine just passing the bright green stage. No more overcooked soggy BS’s 🙂

Terry1 month ago
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no no no, enjoy the halved brussel sprouts with out the sugar, even if it is natural it is un needed

Paula11 months ago
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Made this as part of Christmas dinner, and it was perfect! Such an easy, delicious recipe! You’ve given me another reason to love my Instant Pot.

Mary M Barnes1 year ago
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It would be helpful if the recipe author responded to the questions, especially since people are looking for a method that doesn’t require a pressure cooker.
I’m included in that group!

Steven, FOK Support1 year ago
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Hi Mary, check out our Brussels sprouts feature article for tips & tricks for best methods to prepare them 🙂

https://www.forksoverknives.com/how-tos/brussels-sprouts-tips-tricks-recipes-cooking/

Leann Moore1 year ago
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How do you make these without a presure cooker? Please and Thank you!

Steven, FOK Support1 year ago
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Hi Leann, check out our Brussels sprouts feature article for tips & tricks for best methods to prepare them 🙂

https://www.forksoverknives.com/how-tos/brussels-sprouts-tips-tricks-recipes-cooking/

Alicia1 year ago
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I would also like to know how to prepare them without a pressure cooker. Thank you!

Steven, FOK Support1 year ago
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Hi Alicia, check out our Brussels sprouts feature article for tips & tricks for best methods to prepare them 🙂

https://www.forksoverknives.com/how-tos/brussels-sprouts-tips-tricks-recipes-cooking/

Mary1 year ago
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Can I use frozen brussel sprouts?

Barb McIntosh1 year ago
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How could this be prepared without a pressure cooker?

Steven, FOK Support1 year ago
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Hi Barb, check out our Brussels sprouts feature article for tips & tricks for best methods to prepare them 🙂

https://www.forksoverknives.com/how-tos/brussels-sprouts-tips-tricks-recipes-cooking/

Nancy W.1 year ago
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Oh my gosh… these Brussels Sprouts are AMAAAZING!! SO incredibly simple, and SOOOO tasty! (My husband swears there was bacon in it…ha!) This will absolutely be on our weekly rotation – thank you so much for sharing!!

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about the author

Jill Nussinow, RD

Jill Nussinow is a culinary educator, registered dietitian, and author of cookbooks including Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker. Nussinow’s goal is to see everyone leading a healthy, happy life through better eating, and she’s been teaching plant-based cooking for 25 years. She loves to share her passion and joy for plant-based eating through cooking demonstrations, recipes, presentations, and writings. Visit TheVeggieQueen.com and follow her on Twitter and Facebook for updates.

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