Once we tried this brussels sprouts gratin (casserole?), we were instantly hooked! I wish I could take credit for this recipe, but I can’t. We had a fabulous friend, Jackie, bring it over for one of our ever famous massive Thanksgiving dinner parties. Since we always have a huge amount of people over, we try to make a huge array foods to make sure that there’s a little bit of something for everyone that attends. Yes, that means we have vegan and vegetarian options.
When Stephen and I first started eating brussels sprouts, we made it with diced thick cut bacon, and then rendered them in bacon fat before cooking on the stove top. We seriously thought that it was the end all be all of cooking brussels sprouts. We now have a totally new favorite to add to our list favorite side dishes to cook year round, and just for the lovely holidays.
Instant Pot Brussels Sprouts Gratin – A Whole New Love!
Basically, I want to marry my 8 QT Instant Pot. Just when I feel that I’ve met it’s fullest potential of making recipes, I find a fun new way to cook with it! I’ve seen a few Instant Pot Brussels Sprouts recipes, and they seemed pretty fab. However, this recipe is something totally different! With this Instant Pot recipe, we aren’t trying to infuse flavors into it with bacon, seasonings, and different types of sauces.
Traditionally, this brussels sprouts gratin recipe is baked in the oven. So, I’m going to be providing you with the 2 different methods of cooking it. The first one will be the instant pot, and the other will be for the oven preparation located beneath.
For this recipe, we will also be using something called PIP (Pot In Pot) method. I know the acronym might sound scary, but it’s completely not. PIP is literally what it means. You are preparing food in a pit within the Instant Pot. You utilize this cooking method for when you want to make desserts, cream or cheese based products, and a few others. This helps to stop the scorching that would occur on the pot that used inside of the Instant Pot. You will no longer have to worry about scrubbing your pot or burning food when utilizing this method. A great example of a PIP method is my Instant Pot Monkey Bread Recipe and Irish Soda Bread Recipe.
This recipe is a two step process. We are doing the cooking PIP in your IP, but we are going to use an oven (or a toaster oven!) to crisp and brown the top.
I hope you enjoy this recipe as much as we’ve enjoyed it! If you want to save it for later, you click on the save button so you can save it to Pinterest and go back to it as many times as you want to (which I hope is MANY times).
Items you’ll need for the recipe:
Instant Pot Brussels Sprouts Gratin
Ingredients
- 1 bag (16oz) Whole Brussels Sprouts, Peeled & Trimmed (Or bag of shaved)
- 3/4 cup grated sharp cheddar
- 1 tablespoon all purpose flour
- 1 teaspoon fresh thyme leaves
- 1 clove garlic, peeled and minced fine
- sea salt and cracked pepper to taste
- 1 cup heavy cream
- 1/2 cup pank breadcrumbs
- 1/2 cup grated parmesan
- 1 to 2 tablespoons of EVOO
Instructions
- In a blender, add brussels sprouts and pulsate. You don't want them puréed, just nice and minced. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to a 7 Cup Pyrex Dish , packing it in. Pour over the heavy cream.
- Pour 2 cups warm water into base of IP liner. Place in your trivet, and then place in your pyrex bowl of ingredients. Place a piece of foil on top of your pyrex bowl. This stops moisture from getting into it.
- Place lid on, and turn onto High Manual Pressure for 14 minutes.
- Preheat oven to 425 degrees F (Or you can use your toaster oven). Once IP is done, do a QR (Quick Release). You can either use the same pyrex bowl to bake in or pour contents into another oven safe dish and spread around.
- In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
- Bake until top is beautiful golden brown color (approximately 4-5 minutes or quicker in a toaster oven). Once removed from oven, grate some fresh parmesan on top! Who doesn't love cheese?
Notes
For the Oven:
- Preheat the oven to 350 degrees F.
- In a blender, add brussels sprouts and pulsate. You don't want them puréed, just nice and minced. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
- In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
- Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, approximately 25 to 30 minutes.
Nutrition Information
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g
If you loved this recipe, be sure to check out my other Instant Pot Recipes! Also be sure to sign up for my newsletter to receive my FREE e-Book of 10 Delicious Instant Pot Recipes! They’re fun for the whole family, and super simple to make.
