Brussels sprout steamed and sauteed

I always liked Brussels sprouts. I guess because when I learned of that vegetable, I was already cooking for myself and knew, that overcooking a green vegetable is a recipe for unpleasant bitterness. When we started using electric pressure cookers AKA Instant Pot, Brussels sprouts became much harder to overcook, hence easier to cook. 

When I tried roasting Brussels sprouts, looking for that deep caramelization, they always turned too dry for my taste. So one day I got an idea: Steam them in a pressure cooker, then saute on a hot pan using avocado oil, and a touch of salt. Magic did happen, and the long awaited Brussels sprouts, caramelized and moist have appeared!

Ingredients

• Brussels sprouts. cleaned, stems trimmed. Quantity - they need to fit comfortably in one layer on your pan.
• 2-3 TBS high smoking point oil such as avocado oil
• a pinch of salt

Procedure

1. Add a cup of water into your Instant pot (or any other pressure cooker)
2. Place Brussels sprouts in a steamer basket, and into the Instant Pot
3. Cook for 2 minutes on high pressure, with immediate steam release
4. Take the steamer basket out of the Instant Pot, and let sit on the counter so that the Brussels sprouts dry a little
5. Heat the oil on a carbon steel pan, or a wok on a medium to medium low heat. Any pan that retains the heat well will do, cast iron or a hight-quality stainless steel pan. Non-stick will yield sub-par caramelization.
6. When the oil is hot, add the Brussels sprouts. Be careful of oil splatter, especially if the Brissels sprouts are still wet. Springle a moderate pinch of salt over the Brussels sprouts.
7. Saute: Leave the Brussels sprouts alone for a couple of minutes, so that the bottom gets some color. Then move them around and turn periodically, but leave the Brussels sprouts alone for a minute in between to achieve caramelization.
1. If you are using a wok, play with the heat and the amount of movement of the Brussels sprouts. I prefer lower heat to give caramelization the time to take place, but high heat is fun too.
8. When the Brussesls sprouts look sufficiently caramelized on the outside, remove them from the pan, and enjoy them either on their own, or as a part of a meal.