Pressure Cooker Cranberry Pecan Baked Brie

Cranberry Pecan Baked Brie is “baked” in an electric pressure cooker. It’s so quick and easy, it’s dangerously delicious. If you’re a cheese lover you need to give this Instant Pot appetizer recipe a try. 

This recipe is adapted from a slow cooker recipe in a fun new cookbook, Holiday Slow Cooker cookbook. My family is crazy about my Baked Cherry Jalapeno Brie Bites so when I saw the Fruit and Nut Brie recipe in the cookbook, I couldn’t wait to try it in the pressure cooker.

Making Cranberry Pecan Baked Brie in an Instant Pot

Leigh Anne used raspberry jam and almonds in her cookbook Fruit and Nut Brie, but I decided to use Cranberry Jalapeno preserves and candied pecans, which is a perfect combo for this time of year.

I also had some leftover homemade cranberry sauce that I stirred into the cranberry jalapeno preserves. But it isn’t necessary feel free to use your favorite jam, jelly, or preserves.

I bought Pepperlane Cran – Peno Preserves at my favorite local grocery store, Harmons. They have just enough heat to balance out the sweet and makes a great contrast to the rich, creamy Brie. However, you can use whatever preserves are your favorite.

I served it with crostini I bought ready made at my local grocery store, but you can serve it with slice baguettes or crackers if you prefer.

This Pressure Cooker Cranberry Pecan Baked Brie is the perfect appetizer recipe for your next holiday party or for the big game. Cheese appetizers don’t get much easier than this baked brie recipe.

Cranberry Pecan Baked Brie Recipe

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Pressure Cooker Cranberry Pecan Brie

Ingredients

• 1 (8-ounce) round of Brie
• 1/4 cup cranberry jalapeno preserves
• 3 tablespoons candied pecans
• 1 teaspoon minced fresh thyme

Instructions

1. Slice through the rind on top of the Brie in a grid pattern (You can cut off the top rind, but the cheese stays contained better if you don't remove it before cooking.)
2. Place the Brie in a baking dish that will fit in your pressure cooking pot. (I used a 7" springform pan.) Cover baking dish tightly with foil.
3. Prepare a foil sling for lifting the baking dish out of the pressure cooker by taking an 18” strip of foil and folding it twice lengthwise.
4. Pour 1 cup of water into the pressure cooker and place the rack in the bottom. Carefully center the baking dish on the foil strip and lower it into the pressure cooker on to the rack. Fold the foil strips down so that they do not interfere with closing the lid.
5. Lock the lid in place. Select High Pressure and set the time for 15 minutes. When beep sounds, turn off pressure cooker and use a quick pressure release. When valve drops carefully remove lid.
6. Check to make sure cheese is melted and pipping hot.
7. Remove to a serving plate and top with preserves, pecans and thyme. Serve warm with baguette slices, crostini, pita wedges, or crackers for dipping.

Candied Pecans: Combine 1/4 cup chopped pecans and 2 tablespoons sugar in a small skillet. Cook over medium heat stirring constantly until the sugar starts to liquefy. Continue stirring constantly until the liquid reaches a golden color and coats the nuts. Remove from heat and spread candied nuts onto a greased or silpat lined cookie sheet, and allow to cool. Stir occasionally as nuts cool to break up large pieces.  

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