Bacon and Mustard Braised Brussels Sprouts Pressure Cooker Recipe

Bacon And Mustard Braised Brussels Sprouts Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure

• ½ cup diced bacon (about 3 slices)
• 1 to 2 small shallots, to taste, chopped
• 1 to 1¼ pounds brussels sprouts, trimmed of some outer leaves and stem, and cut in half lengthwise
• 1 cup chicken or vegetable broth
• 2 tablespoons dry vermouth or dry white wine
• 1 heaping tablespoon Dijon mustard
• freshly ground black pepper
• 1 tablespoon chopped fresh dill
• 2 tablespoons unsalted butter
• sea salt

Method

1. In a 5- to 7-quart pressure cooker, cook the bacon just until soft, stirring, about 3 minutes
2. Add the shallots and cook 2 minutes
3. Add the brussels sprouts, broth, vermouth, and mustard
4. Bring to a boil and add several grinds of pepper
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 4 minutes
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. The sprouts should still be a dash crisp-tender, not mushy
13. Stir in the dill and butter until the butter melts and coats all the sprouts
14. Season to taste with salt
15. Serve immediately

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