Clean the sprouts and slice any larger sprouts in half. Thinly slice the shallot and garlic. Add the olive oil to the instant pot and select the sauté function to heat the oil. Once hot, add the prepared sprouts, shallot, garlic, lemon juice and lemon zest. Sauté the vegetables for 3-4 minutes to lightly brown the sprouts and soften the shallots.
Turn off the sauté function and add the vegetable stock. Stir everything well to combine. You may season the sprouts with a little salt and pepper. This will depend on the strength of seasoning in your stock.
Place the lid on the instant pot and ensure that it is set to the ‘sealing’ position. Set to cook at high pressure and set the timer for four minutes. After this time do a quick release. Once it is safe to do so, remove the instant pot lid. The sprouts should be perfectly tender but not too soft. You may cook them longer however if desired. Serve the sprouts hot.