• 1 lb Fresh Brussels Sprouts trimmed and cut in half
  • 6 oz Bacon about 6 slices, diced
  • 1 clove garlic minced
  • 1/2 cup Chicken Stock
  • 1 Tbsp J. Olive Co. EVOO
  • 3 Tbsp J. Olive Co. Traditional Balsamic


  1. Turn your pressure cooker to the saute function and add oil to pan. Add bacon and garlic and cook until crispy, about 4 minutes. Turn pressure cooker off.
  2. Add brussels sprouts and chicken stock and stir.
  3. Lock pressure cooker lid.
  4. Turn Instant Pot on manual mode. Cook under high pressure for 2 minutes for a bit of crisp in your sprouts. (use 3 minutes if you like your brussels sprouts more cooked). It will take a little while for the pot to come to pressure.
  5. When the pressure cooker is done cooking, quick release the pressure.
  6. Spoon the brussels sprouts into a serving dish and drizzle balsamic glaze over the top.

Recipe courtesy of A Mom’s Impression