2 cups whole Brussels sprouts, trimmed and halved

2 tbsp unsalted butter

1 garlic clove, minced

1¹⁄₂ tbsp balsamic vinegar

¹⁄₂ tbsp chives, chopped

¹⁄₄ tsp fine grind sea salt

¹⁄₈ tsp ground black pepper

1 Place the steam rack in the inner pot and place a steamer basket with legs on top of the rack. Add 1¹⁄₂ cups water to the bottom of the pot. Place the sprouts in an even layer in the steamer basket.

2 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 2 minutes. When the cook time is complete, quick release the pressure.

3 Open the lid and transfer the sprouts to a medium bowl. Set aside.

4 Remove the steam rack from the pot. Carefully remove the inner pot from the base, drain and wipe dry with a paper towel, and then return the pot to the base.

5 Select Sauté (Normal). Once the inner pot is hot, add the butter and garlic. Sauté, stirring frequently, for 1–2 minutes or until the garlic becomes soft and fragrant.

6 Add the balsamic vinegar and stir. Add the sprouts back to the pot and sauté for 1 additional minute, stirring continuously, to coat the sprouts in the sauce. Press Cancel to turn off the pot.

7 Transfer the sprouts and sauce to a serving dish. Sprinkle the chives over top and season with the sea salt and black pepper. Serve hot.

tip To make this recipe dairy-free, substitute 2 tbsp avocado oil for the butter.