Instant Pot Bangin’ Brussels Sprouts

Once upon a time, you couldn’t pay Jeffrey to eat Brussels Sprouts. In fact, the only way you could do it is if you dipped it in chocolate and lied to him and said it was a malted milk ball. But that would only get it into his mouth as it would end up on the floor seconds later.

But sometimes old fairytales are meant to be re-written. And this one has a MUCH happier ending. FOR I AM NOW OFFICIALLY IN LOVE WITH BRUSSELS SPROUTS! I found this amazing Instant Pot recipe from (that I’ve slightly modified) and she promised to convert even the largest enemy of the Brussels Sprout to a lover – and she wasn’t kidding!

This one is SUPERB, SO EASY, and UNLIKE any other Brussels Sprouts you’ve ever had before. It’s as if Brussels Sprouts went on a trip to Asia and then toured a bacon factory. It will have everyone talking!

They may share the same initials, but there’s no BS here!

Here’s How I Made It!:

We’ll begin with a pack of bacon cut up into pieces and then set aside.

And obviously we’ll also need some Brussels Sprouts.  We’re gonna cut the rough edge off the bottoms and halve them and also set aside.

Really the only thing to making these Brussels Sprouts is the sauce – and that’s a breeze in itself!  Let’s begin with sow soy sauce (low sodium is best)…

…a little sesame oil…

…some Sriracha…

…rice vinegar…

…garlic powder…

…onion powder…


…crushed red pepper flakes…

…a little cayenne pepper…

…and mix it all together real good!  (If you don’t want it too spicy, just don’t add the cayenne pepper and crushed red pepper flakes.  If you don’t want it spicy at all, don’t add the previous two ingredients as well as the Sriracha).

So after heating up the Instant Pot, let’s add our bacon…

…and cook it up for a few minutes until it looks like this.

Now we’ll add in out Brussels Sprouts…

…followed by the incredible and magical sauce mixture.

Stir it up very well with our Brussels Sprouts and bacon so that everything gets coated.  Secure the lid and cook at high pressure.

And when the lid comes off, it’s going to look and smell like everything’s right with the world.

Serve it up and I can guarantee you’ll convert even the staunchest Brussels Sprouts hater into a lover.  Take it from me, I was one of them!

Instant Pot Bangin' Brussels Sprouts
Yield: 6

Instant Pot Bangin’ Brussels Sprouts

Instant Pot Bangin’ Brussels Sprouts

I used to hate the little "green balls of death," but then I realized that seriously delicious things could be achieved when dressed properly. These play nice with spice.

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes


  • 1.5 – 2 lbs of Brussels Sprouts, halved with bottom stalk cut off
  • 4 strips of thick bacon, chopped (kitchen shears come in very handy here. The bacon is also TOTALLY optional in case you’re a vegetarian – it just adds additional flavor)
  • 1 – 2 tbsp of almonds, chopped
  • 1/4 cup low sodium soy sauce
  • 2 tbsp of Sriracha
  • 1 tbsp of rice vinegar
  • 2 tbsp of sesame oil
  • 1/4 tsp of crushed red pepper flakes
  • 1/4 tsp of cayenne pepper
  • 2 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tbsp of paprika


  1. On the Instant Pot, hit “Sauté” and “Adjust” so it’s on “More” or “High” setting. When it reads “Hot,” add the bacon and almonds, stirring often. Cook for 3-4 minutes so bacon is nice and cooked (it’s okay if it sticks a little to the pan and when the bottom of the pan is pretty brown, that’s your cue that it’s done cooking)
  2. Mix all of the liquids and seasonings together in a bowl to create the sauce
  3. Put the Brussels Sprouts in the Instant Pot and add sauce. Stir until everything is coated.
  4. Secure lid and set on “Manual” or “Pressure Cook” High Pressure for 3 minutes (2 minutes if you want them a little firmer)
  5. Quick release
  6. Enjoy!

Jeffrey's Tips

Adding the Sriracha, Cayenne and Crushed Red Pepper Flakes will make this dish on the spicier side. So if you like some fire, you’re gonna love this. If you DON’T or want it LESS spicy, just don’t add these three things or ONLY add the Sriracha and reduce to just 1 tbsp.

You can also add a squirt or so of some maple syrup as well if you don’t use the spices (or even if you do!) to add that sweet and sugary flavor!  And make it Vegetarian/Vegan-friendly just by omitting the bacon.

Reader Interactions


  1. Brooke Sullivan

    I make this dish every year for Christmas Day. My son also asks for it on his birthday. (Pretty much the only 2 times I see him!) Thank you for creating wonderful recipes for us!

  2. Ryan

    This is an amazing recipe! This is the third time this month we have made it. I’m surprised it’s not one of his more popular dishes. We love the other brussels sprout recipe but the spiciness of this is absolutely amazing. If you’re looking for something with a lot of flavor look no further. Also, just got the new book and already have my recipes picked out to make!

  3. Kimberly Bergman

    Full disclosure, I already LOVE Brussel Sprouts and LOVE spicy so this recipe wasn’t a leap for me. However, after I’ve made it now, I literally want this sauce on EVERYTHING!!!!!! I tossed in a few stir fried Enochi mushrooms and Snow Peas (clean the fridge day) and now I have a perfect side dish my Air Fried Trout today. As, always LOVE your recipes. Never made one I didn’t LOVE!!!! Thanks for so many, many great recipes!!! And you are right, this will make anyone love Brussel Sprouts……

  4. Kellie

    Today is likely the 50th time I’ve made these and they barely make it to the table! Thanks so much for sharing your recipe.

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