Recipe: Pressure cooked Brussels Sprouts

 

Brussels sprouts are a family favorite, and the pressure cooker makes fast work of them. They can be made soft and easy to digest or firmer if your microbiome can tolerate it. These are great vegetables to start with as your gut is healing.

Start with organic Brussels sprouts if you can find them. No need to cut or trim the stem at all! The pressure cooker will soften everything and it’s completely edible. This also saves a huge amount of time.

Rinse and drain the sprouts. Place in the steamer,

 

 

 

 

 

 

 

 

add 1-2 cups water, check the lid seal, set the steam valve to closed, rotate top into lock position and pressure cook on high for 8 minutes for very soft.

 

 

 

 

 

 

 

Adjust the temperature in future batches based on your cooker and your preference for doneness. Note that 1 or 2 minutes in either direction makes a large difference in outcome.

 

Also note that some sprouts are small and some are very large. The very large ones need much longer to cook. I prefer the smaller ones as they are easier to control