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Creamy Cheesy Instant Pot Brussels Sprouts

These cheesy Instant Pot Brussels Sprouts are my new favorite side dish. They are so creamy and decadent, but Paleo and Whole30!
Course Side Dish
Cuisine American
Keyword dairy free, gluten free, instant pot, keto, paleo, whole 30
Prep Time 15 minutes
Cook Time 2 minutes
Servings 6 servings
Calories 262kcal
Author Sara


  • 3 strips Bacon
  • 2 lbs Brussels Sprouts halved
  • 2 Tbls Ghee
  • 3 cloves Garlic minced
  • 1 cup Chicken Broth
  • 1 cup Coconut Cream
  • 1/4 tsp Red Pepper Flakes or black pepper
  • 1 Tbls Nutritional Yeast
  • 1/2 tsp Salt
  • 1 Lemon
  • 1 Tbls Tapioca Starch


  • Using kitchen shears, cut the bacon into pieces. Turn the Instant Pot to saute mode and saute the bacon until cooked, use slotted spoon to remove bacon and set aside. Turn off saute function
  • Add the halved brussels sprouts, chicken broth, ghee, coconut cream, garlic, salt, pepper flakes and nutritional yeast. Stir to combine and close the lid. Seal steam valve and set to high pressure for 2 minutes. When timer goes off, do a quick release of the steam
  • Mix the tapioca starch with 1 Tbls of room temp water and add into the Instant Pot. Stir to thicken the sauce. Add in the bacon and the juice of half of a lemon and enjoy!


Calories: 262kcal | Carbohydrates: 10g | Protein: 9g | Fat: 19g | Fiber: 7g