Combine Brussels sprouts, apples, cranberries and half the crumbled bacon.
In a small bowl, whisk vinegar, syrup, oil, salt and pepper; pour over Brussels sprouts mixture, tossing to coat.
Transfer to a 6-qt. electric pressure cooker.
Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 3 minutes.
Quick-release pressure.
To serve, sprinkle with hazelnuts and remaining bacon.
