I do not understand how Kathy Hester does it, but it seems like every couple of months she’s announcing a new beautiful cookbook focused around a favorite vegan ingredient or household appliance. She’s covered beans, oats, crockpots, and now she’s tackling what had to have been one of the top vegan holiday gifts of 2016 – the Instant Pot.
Kathy’s latest, The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time, takes full advantage of the versatility of the Instant Pot – featuring recipes for soups, sides, main dishes and even desserts.
I chose this recipe to share because I’m a Brussels sprout devotee, and when I share my photos online I’m always met with, “I want to like them, but I don’t know how to cook them.” So now, I can just be like, “read my blog, dummy!”
This blog post contains affiliate links, which means if you click them and buy stuff, I might make the tiniest amount of money ever – whee!
Smoky Pecan Brussels Sprouts
By January 7, 2017Published:
- Yield: 4 Servings
I do not understand how Kathy Hester does it, but it seems like every couple of months she's announcing a new beautiful cookbook …
- 2 cups small baby Brussels sprouts as close to the same size as possible
- 1/4 cup water
- 1/2 tsp liquid smoke
- 1/4 cup chopped pecans
- 2 Tbs maple syrup
- salt to taste
- For the pressure cooker, add the Brussels sprouts, water and liquid smoke to your Instant Pot and mix well. Put the lid on and close the pressure valve. Cook on high pressure for 2 minutes.
(Note: If you have very large Brussels sprouts, you may need to double the cooking time.)
- Once the cooking time is up, carefully move the pressure release valve to release the pressure manually.
- For the sauté, switch to the sauté function and add in the pecans and maple syrup and reduce the liquid as you finish cooking the sprouts. Remove from the heat once tender and add salt to taste.
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