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–+ servings
My instant pot brussels sprouts gratin is going to be your new go to fave side dish for all of your family events, or just to make for yourself!
David Murphy

Instant Pot Brussels Sprouts Gratin

My Instant Pot Brussels Sprouts gratin is the the perfect example of you can cooking things in your Instant Pot and then transfer to the oven to crsip!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6
Course: Instant Pot
Cuisine: American

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
 

  1. 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.
  2. 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.
  3. Place lid on, and turn onto High Manual Pressure for 14 minutes.
  4. 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.
  5. In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
  6. 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.

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