Prep: 20 min. Cook: 5 min.
Updated: Oct. 27, 2023
1 pound fresh Brussels sprouts1 tablespoon olive oil4 thick-sliced bacon strips, chopped3 garlic cloves, minced1/2 cup chicken brothDash saltDash pepper2 tablespoons lemon juice1/4 cup dried cranberries, chopped
Trim Brussels sprouts stems; using a paring knife, cut an “X” in the bottom of each. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir bacon until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in cooker.
Add garlic to drippings; cook and stir for 1 minute. Add sprouts; cook and stir 1 minute longer. Stir in broth, salt and pepper. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Transfer to a serving bowl; toss with lemon juice and reserved bacon. Top with cranberries.
2/3 cup: 229 calories, 15g fat (5g saturated fat), 16mg cholesterol, 431mg sodium, 19g carbohydrate (10g sugars, 4g fiber), 8g protein.