Steamed Brussels sprouts in the pressure cooker, ready with just 3 minutes of cooking compared to the 15 minutes of classic cooking, perfect as a base recipe for creating many dishes.
Brussels sprouts are the buds of the Brussels cabbage (hence their name), belonging to the variety of Brassicaceae which also includes broccoli and native cabbages. They are rich in vitamin C, Beta-carotene, used as food for cancer prevention and regulate bowel functions.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Steamed Brussels Sprouts in the Pressure Cooker:
- 1.65 lbs Brussels sprouts
- 1 cup water
Tools for Steamed Brussels Sprouts in the Pressure Cooker:
- 1 Pressure Cooker
- 1 Steamer Basket
- 1 Knife
Steps for Preparing and Cooking Steamed Brussels Sprouts in the Pressure Cooker:
Wash the Brussels sprouts thoroughly under running water, then remove the outer leaves (which are usually damaged and tougher) and the stem at the base.
In the pressure cooker, place the steamer basket (you can use either the fixed one or the umbrella type), then add 1 cup of water to the pot and place the Brussels sprouts in the basket. Do not cut them in half, but leave them whole.
Close the pot with its lid, check that the valve is closed, then turn on the gas and bring the pot to pressure over medium heat. Once it reaches pressure, lower the heat to the minimum and cook for 3 minutes.
After the time has passed, turn off the gas and then release the steam from the pot.
Remove the lid and your Brussels sprouts are ready to be enjoyed. You can season them simply with oil, vinegar, and lemon or sauté them in a pan or bake them with a Parmesan and breadcrumb crust.
COOKING IN THE MULTICOOKER:
The ingredients and cooking times are unchanged, program the pressure or steam cooking.
