As a kid, not only were salt and vinegar chips a fave treat of mine, but I also loved adding vinegar to pretty much anything I ate. My faves were vinegar on bbq chips and vinegar on pizza. It’s ok, I know I was a weird kid. Remember, my fave holiday treat was fruit cake.
Now that I’m following a healing protocol, I’m not eating pizza and vinegar anymore. Thus, I needed to find ways to include that sour and salty flavour combo I adore so much. So I went back to my old ways and decided to add vinegar to everything I ate…AND these salt and vinegar Brussel sprouts were born!
Why I heart this recipe:
- Nutrient dense – Unlike, the salt and vinegar potato chips I used to snack on back in the day, this dish actually contains vital nutrients. Brussel Sprouts are an excellent source of vitamin c and vitamin k! Both vitamins assist in wound healing. Vitamin k, helps by regulating blood clotting. Vitamin C aids in collagen formation, helping to build new tissue.
- Fast and Simple – I really enjoy roasted Brussel sprouts but it can take up to an hour in the oven to get that perfectly tender sprout. In the instant pot, It takes…wait for it, 4 minutes!!! Whoa talk about time saving! If you’re looking to cut down on cooking times, the instant pot is a GREAT investment.
If you’re looking for more great AIP instant pot recipes, I highly recommend the Paleo AIP Instant Pot Cookbook. It contains over 140 recipes that were written specifically for the Instant Pot by 37 of the best AIP bloggers, including yours truly! Find out more here!
- Add avocado oil to instant pot and press sauté feature.
- Once oil is hot add brussel sprouts, cut side down.
- Sauté for 4-5 minutes or until brussel sprouts are browned.
- Once brussel sprouts are browned to your liking, turn instant pot off.
- Add apple cider vinegar, garlic, and salt. Mix it all up!
- Place instant pot lid on, and set to 4 minutes on manual high pressure.
- Once time is up, release pressure manually.
- Serve sprinkled with sea salt flakes to taste.