![]() ![]() In the instant pot, It takes…wait for it, 4 minutes!!! Whoa talk about time saving! If you’re looking to cut down on cooking times, the instant pot is a GREAT investment. Fast and Simple – I really enjoy roasted Brussel sprouts but it can take up to an hour in the oven to get that perfectly tender sprout.Once the time is up, quick-release the pressure. Cook on manual high pressure for 1 minute. Pour the 1 cup of water into the Instant Pot. Cook until lightly browned, this may not take the whole 5 minutes. Vitamin C aids in collagen formation, helping to build new tissue. Place the brussel sprouts in the Instant Pot. Mix the tapioca starch with 1 Tbls of room temp water and add into the Instant Pot. When timer goes off, do a quick release of the steam. Seal steam valve and set to high pressure for 2 minutes. Vitamin k, helps by regulating blood clotting. Add the halved brussels sprouts, chicken broth, ghee, coconut cream, garlic, salt, pepper flakes and nutritional yeast. Brussel Sprouts are an excellent source of vitamin c and vitamin k! Both vitamins assist in wound healing. Secure lid set pressure valve to SEALING. Nutrient dense – Unlike, the salt and vinegar potato chips I used to snack on back in the day, this dish actually contains vital nutrients. Add Brussels sprouts and water to insert of 6-quart Instant Pot stir.Alternatively, you can cook them in your Instant Pot for 1 min with a Quick Release. So I went back to my old ways and decided to add vinegar to everything I ate…AND these salt and vinegar Brussel sprouts were born! Why I heart this recipe: Clean Brussels and cut them in half lengthwise. Shake and gently stir half way through, about 8 minutes into cooking. Thus, I needed to find ways to include that sour and salty flavour combo I adore so much. Air fry at 360F for about 15-20 minutes, depending on size of brussels sprouts. Now that I’m following a healing protocol, I’m not eating pizza and vinegar anymore. Stir-fry 35 minutes or until bacon is almost crisp and the fat is rendered. Remember, my fave holiday treat was fruit cake. Press the Sauté button on Instant Pot® and heat avocado oil. Secure the lid and hit Manual or Pressure Cook High Pressure for 2 minutes (3 minutes if you want them a little softer and 1 minute if you want them crunchier). Stir until everything is mixed together and coated in the sauce. As a kid, not only were salt and vinegar chips a fave treat of mine, but I also loved adding vinegar to pretty much anything I ate. My faves were vinegar on bbq chips and vinegar on pizza. Add the Brussels Sprouts, cranberries and almonds to the Instant Pot and then top with all of the sauce. ![]()
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