Cranberry Pecan Cheese Ball Pressure Cooker Recipe
A rich, creamy, cheesy party-starter ball loaded with cranberries, pecans, sharp cheddar and fresh herbs—made easy with a pressure cooker for ultimate flavor and texture.
Equipment
- 1 Mixing bowl large
Ingredients
Main ingredients
- 16 oz cream cheese full-fat brick-style, softened
- 1 ¾ cups sharp white cheddar cheese shredded
- 2 tablespoon fresh chives chopped plus more for garnish
- 2 teaspoon fresh parsley chopped
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ¾ cup dried cranberries finely chopped
- ¾ cup pecans finely chopped
Instructions
Instructions
- In a large mixing bowl, combine cream cheese, cheddar, 1 tablespoon chives, parsley, brown sugar, garlic powder, salt and pepper. Mix well until fully blended.
- Stir in ½ cup cranberries and ½ cup pecans into cheese mixture to evenly distribute.
- Transfer mixture to a piece of plastic wrap and shape into a ball. Wrap tightly.
- Refrigerate cheese ball at least 30 minutes until firm enough to roll.
- In a shallow dish, combine remaining cranberries, pecans, and chives. Unwrap cheese ball and roll in coating mixture until evenly covered.
- Place finished cheese ball on a serving platter. Serve with crackers, baguette slices or fresh veggies.
Notes
Wrap tightly and chill before rolling. Store leftovers wrapped well in the fridge for up to a week.