Pressure Cooker Passion

Ingredients

• 1 bag (16oz) Whole Brussels Sprouts trimmed
• 3/4 cup grated sharp cheddar
• 1 tablespoon all purpose flour
• 1 teaspoon fresh thyme leaves
• 1 clove garlic, peeled and minced fine
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup panko breadcrumbs
• 1/2 cup grated parmesan
• 1 to 2 tablespoons of EVOO

Directions

1. In a blender, add brussels sprouts and pulsate. You don’t want them puréed, just nice and minced. Add to a bowl.
2. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine.
3. Transfer the mixture to a 7 Cup Pyrex Dish , packing it in. Pour over the heavy cream.
4. 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
5. Pressure cook on high for 14 minutes.
6. While Instant Pot is cooking Preheat oven to 425 degrees F
7. When cook cycle completes perform a quick release. You can either use the same pyrex bowl to bake in or pour contents into another oven safe dish and spread around.
8. In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
9. 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.