Instant Pot Maple Balsamic Brussels Sprouts

Ingredients:

2-3 lbs of Brussels Sprouts, halved with the bottom stalk cut off
4 strips of thick bacon, diced (kitchen shears come in very handy here. The bacon is also TOTALLY optional in case you’re a vegetarian or vegan. It just adds additional flavor)
10-20 almonds, chopped (use more or less to your liking)
2 shallots, chopped
1/3 cup of Balsamic vinegar
1/4 cup of maple syrup
1 cup of dried cranberries (they’re sort of like raisins)
Balsamic glaze, for topping

Directions:

Make the sauce by mixing the Balsamic vinegar and maple syrup together and set aside.

On the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. When it reads “Hot,” add the bacon and stir for 2 minutes until the bacon grease is released (stir often because the bacon will want to stick to the bottom of the pot at first). Then, add in the shallots and cook in the bacon grease (or use 1 tbsp of vegetable oil if not using bacon). Cook for another 2-3 minutes so the bacon is nice and cooked and the onion is lightly browned (the bottom of the pan will be pretty brown by now, so add in a splash of the sauce and deglaze/scrape the bottom of it with a wooden spatula or spoon).

Add the Brussels Sprouts, cranberries and almonds to the Instant Pot and then top with all of the sauce. Stir until everything is mixed together and coated in the sauce.

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 2 minutes (3 minutes if you want them a little softer and 1 minute if you want them crunchier). Quick release when done.

OPTIONAL: If you want them a bit crispy, place on a baking sheet and broil for 2-5 mins in the oven (you can do this in the Ninja Foodi as well)

Place in a serving dish and drizzle some Balsamic glaze over the top just before serving