Select Sauté or browning on pressure cooker and allow pot to fully heat.
Add bacon slices to cooking pot and cook until crisp. Remove bacon to a paper towel lined plate and reserve for later.
While bacon is cooking, wash and trim Brussels sprouts. Peel off any hard outer leaves. Cut Brussels Sprouts in half.
Squeeze lemon juice and add it into cooking pot and deglaze cooking pot, making sure to scrape up any bits stuck to the bottom of the pot.
Add butter, salt, pepper and garlic to cooking pot and let foam up for 30 seconds.
Pour in heavy cream and mix. Add in the Brussels sprouts and mix through the cream.
Lock on lid and close pressure valve. Cook at high pressure for 1 minutes. When beep sounds, carefully release the rest of the pressure.
Remove lid and hit the Sauté button. Slowly mix in Parmesan cheese. Keep mixing until melted. Wait 1 minute and if more cheese is desired, add a little more.
Crumble bacon and 3/4 of it to cooking pot. Serve Brussels Sprouts and crumbe reserved bacon on top. Garnish with lemon wedges.
Bacon can be cooked directly in the pot with a Mealthy CrispLid or an Instant Pot Air Fryer Lid or in the basket of either crisping lid accessory, so that the bacon grease drips into the pot. Then simply remove the basket with the bacon and save for the last step of the recipe.Monterey Jack or Mozzerella can be subbed for 1/2 cup of Parmesan cheese.
What to Eat with Low Carb Brussels Sprouts Alfredo