Last Updated on December 15, 2024 by Kimberly Stroh

Adding a vegetable side dish to your main meal is easier than ever, thanks to the Instant Pot. Pressure cooking your vegetable saves time, adds flavor and creates great texture from green vegetables that tend to be less tender. This Instant Pot Lemon Pepper Brussels Sprouts recipe is the perfect blend of tangy lemon and bold pepper. The sprouts are crispy on the outside and fork-tender on the inside. In less than 10 minutes, you’ve got a delicious green side dish that’ll accompany any dinner.

How To Pick Fresh Brussels Sprouts

• The best Brussels sprouts should be firm to the touch, not soft or mushy. Their leaves should be tightly closed, not loose or frayed.
• Avoid sprouts that are overgrown (larger than 1.5-2 inches in diameter), as they tend to be more bitter and tough. Look for smaller, uniform-sized sprouts for better texture and taste.
• Look for a vibrant green color. Brussels sprouts are typically in season from late fall to early spring. They are sweetest after the first frost, so try to shop for them during these months for the best flavor.
• Whole sprouts tend to stay fresher longer than pre-cut or pre-trimmed versions. If you can, buy them whole and trim them yourself. Pre-packaged Brussels sprouts are convenient but may lose flavor and freshness more quickly.

How To Store Your Leftover Lemon Pepper Brussels Sprouts

Transfer your leftovers in an airtight food storage container. For the best freshness, enjoy the sprouts within 2-3 days of cooking. Store them in the refrigerator and reheat for 1-1.5 minutes in the microwave on high. They’ll still have awesome flavor, but may not be as crisp. I do not recommend freezing the sprouts because they hold so much water.

Quick Tips For Using An Instant Pot

1. Always Check the Sealing Ring

Before using your Instant Pot, make sure the silicone sealing ring is properly in place. It ensures a tight seal, which is crucial for pressure cooking. If the ring is not securely seated, steam can escape, and the pot won’t reach the required pressure. It’s also a good idea to regularly clean and inspect the ring to prevent odors or residue buildup.

2. Use the Right Amount of Liquid

The Instant Pot relies on steam to build pressure, so always add enough liquid. Follow this recipe exactly and you’ll be fine!

3. Don’t Overfill the Pot

The Instant Pot should never be filled past the 2/3 mark (or 1/2 mark for foods that expand like rice or beans). Overfilling can interfere with proper pressure cooking and may result in unevenly cooked food or a safety issue.

4. Use the Right Setting

The Instant Pot has different settings for different types of cooking (Pressure Cook, Sauté, Steam, Slow Cook, etc.). Follow the recipe settings, which are different for the meat vs. potatoes and you will be fine.

5. Quick Release vs. Natural Release

After the cooking time is complete, the Instant Pot will take some time to release the pressure. Quick release (turning the valve to venting) releases pressure immediately, which is great for delicate foods like vegetables or seafood. Natural release (letting the pressure come down slowly on its own) is better for meats or dishes that you want to continue cooking in the residual heat. Follow the recipe instructions below.

Instant Pot Lemon Pepper Brussels Sprouts Ingredients:

• Brussels Sprouts: outer leaves removed and rinsed well
• Chicken Broth: every Instant Pot recipe needs liquid and the broth adds plenty of flavor
• Lemon: divided (squeezed)
• Whole Black Peppercorns
• Ground Black Pepper

More Instant Pot Recipes I love:

• Instant Pot Baby Carrots
• Instant Pot BBQ Pork Pulled Sandwiches
• Instant Pot Salisbury Steak

How To Make Lemon Pepper Brussels Sprouts In The Instant Pot

Remove outer leaves from Brussels sprouts and rinse well. Place in steamer basket.

Add chicken broth to the inner pot and then set the steamer basket in the pot. Squeeze half lemon over the Brussels sprouts and place the half lemon in the steamer basket. Add peppercorns to steamer basket.

Turn pressure valve to sealing and set manual pressure on high for 4 minutes. Do a quick release when pressure time has finished. Remove steamer basket and sprinkle with ¼ teaspoon ground pepper and then squeeze the other half lemon over the Brussels sprouts.