You catch the smell through the steam vent and suddenly you are starving. It kinda sneaks up on you when that salty, smoky bacon aroma meets the creamy cheese smell wafting around your kitchen. You recall how simple it is to throw together yet feels way more special than regular snacks.
Usually you think of baking bacon wrapped cheese sticks in the oven, but the pressure cooker? It changes the game real good. You gotta love how fast it cooks while keeping cheese melty and soft without getting all greasy. The steam releases just enough moisture so that bacon gets tender and yummy.
Now you remember that feeling when you pull that perfect cheese stick out and the melted cheese stretches, making you the star of your own snack time. It’s simple, but oh so satisfying. You start thinking about how you can sneak these into any party or casual hangout.
Why This Recipe Works Every Single Time
- Bacon’s pre-cooked strips crisp up nicely even in the pressure cooker watchin’ moisture carefully.
- Wrapping cheese with bacon keeps the melty cheese from leaking everywhere.
- The sealing ring traps steam perfectly to cook bacon-cheese combo evenly.
- Quick release prevents overcooking and keeps cheese gooey, not rubbery.
- The broth depth under the rack helps steam without soggy bacon issues.
- Simple toothpick securing means no falling apart mid-cook.
- Pressure cooker keeps hands free while it does the work so you can focus on your rad side dishes.
Your Simple Ingredient Checklist
- 12 string cheese or mozzarella cheese sticks - your melty cheese buddies that bring the gooey goodness.
- 36 strips pre-cooked packaged bacon - gotta use pre-cooked so it crisps right without long cook times.
- Toothpicks - to hold everything closed tight so nothing slides out while cooking.
- Water or broth (about 1 cup) - for that moisture in the pressure cooker, creating the steam magic.
- Parchment paper - optional but helps with cleanup when you bake or rest afterward.
- Nonstick cooking spray - helps keep cheese sticks from sticking to any racks or surfaces inside the pot.
- Mini cooling rack or trivet - keeps cheese sticks out of water so bacon crisps up.
- Paper towels - for blotting any extra grease when resting.
- Optional seasonings - black pepper, garlic powder, or whatever you like to jazz the bacon up a little.
- Oven mitts - hot handles mean safer retrieval once cooking is done.
The Full Pressure Cooker Journey
Step 1 is to prep your cheese sticks by peeling any wrappers and getting 'em ready to wrap. You want them chilled so cheese stays firm when you roll the bacon around.
Step 2, take your pre-cooked bacon strips and start wrapping one or three strips around each cheese stick. Use toothpicks to hold ends in place, especially if bacon's a bit slippery.
Step 3, pour about a cup of water or broth into the pressure cooker pot. You need broth depth to create steam without drowning your cheese sticks.
Step 4, place a trivet or mini cooling rack inside the pot and spray it lightly with nonstick spray so they don’t stick.
Step 5, carefully arrange the bacon wrapped cheese sticks on the rack in a single layer. Try to keep 'em separated so steam can circulate.
Step 6, lock the lid in place making sure the sealing ring is properly set. Set pressure cooker to high pressure for 3 minutes. Once that’s done, do a quick release to stop cooking fast and keep cheese melty.
Step 7, take out the cheese sticks carefully with oven mitts and set them on parchment paper or a rack to cool a few mins. This rest lets bacon crisp up a bit more from residual heat, and cheese settles nicely.
Smart Shortcuts for Busy Days
If you’re pressed for time, grab pre-wrapped bacon cheese sticks from some grocery stores. You just gotta cook 'em in the pressure cooker the same way.
You can also prep a batch ahead of time and freeze 'em raw on a sheet. When you're ready, just thaw a little and cook in the pressure cooker fast.
Another time saver is using pre-sliced mozzarella sticks that are easier to work with than string cheese sometimes, and they'll melt great too.
What It Tastes Like Fresh From the Pot
Right from the pot, you get the best part of crispy meets gooey all in one bite. The bacon wraps snug and juicy but isn’t greasy or soggy, which is kinda rare for bacon cooked on a moist heat.
The cheese is soft and warm, plenty stretchy when you bite in. You sense just the right amount of saltiness from the bacon hugging the mild cheese perfectly.
Each bite feels comforting and fun, like a little appetizer party just for you. It’s that balance of texture and flavor that keeps you popping more into your mouth.
Smart Storage That Actually Works
If you get leftovers, store them in an airtight container in the fridge for up to 3 days. Just make sure cheese sticks cooled completely before putting away.
To reheat, use your pressure cooker again or pop 'em in the oven on a wire rack so bacon crisps back up instead of getting soggy.
You can freeze bacon wrapped cheese sticks in a single layer on a tray, then transfer to freezer bags for up to a month. Thaw overnight in the fridge before pressure cooking or reheating.
Your Most Asked Questions Answered
Q1. Can I use raw bacon for this recipe?
Raw bacon takes way longer and can get messy in the pressure cooker. Pre-cooked strips crisp faster and work better.
Q2. What’s the best cheese to use?
Mozzarella or string cheese works best cause they melt perfectly without separating.
Q3. Can I double the recipe?
Yep! Just make sure your pressure cooker pot has room and you don’t stack cheese sticks or they won’t cook evenly.
Q4. Do I need to add oil or butter?
Nope, the bacon fat and steam inside the cooker handle the job fine without extra grease.
Q5. Why quick release after cooking?
Quick release stops the cooking right away so cheese stays gooey and doesn’t get too firm or rubbery.
Q6. Can I bake these after pressure cooking?
You sure can if you want extra crisp. Just place sticks on baking sheet and oven at 4006F for 5-10 minutes.
For related recipes, check out our Zesty Avocado Egg Salad Recipe for a complementary creamy side or Delicious Baked Broccoli Cheese Balls for a crunchy snack to serve alongside.
Bacon Wrapped Cheese Sticks in Your Pressure Cooker
Equipment
- 1 Pressure cooker for optimal cooking and creating steam
Ingredients
Main ingredients
- 12 string cheese or mozzarella cheese sticks your melty cheese buddies that bring the gooey goodness
- 36 strips pre-cooked packaged bacon gotta use pre-cooked so it crisps right without long cook times
- Toothpicks to hold everything closed tight so nothing slides out while cooking
- 1 cup Water or broth for that moisture in the pressure cooker, creating the steam magic
- Parchment paper optional but helps with cleanup when you bake or rest afterward
- Nonstick cooking spray helps keep cheese sticks from sticking to any racks or surfaces inside the pot
- Mini cooling rack or trivet keeps cheese sticks out of water so bacon crisps up
- Paper towels for blotting any extra grease when resting
- Optional seasonings black pepper, garlic powder, or whatever you like to jazz the bacon up a little
- Oven mitts hot handles mean safer retrieval once cooking is done
Instructions
Instructions
- Peel any wrappers from the cheese sticks. You want them chilled so cheese stays firm when you roll the bacon around.
- Take your pre-cooked bacon strips and start wrapping one or three strips around each cheese stick. Use toothpicks to hold ends in place, especially if bacon's a bit slippery.
- Pour about a cup of water or broth into the pressure cooker pot. You need broth depth to create steam without drowning your cheese sticks.
- Place a trivet or mini cooling rack inside the pot and spray it lightly with nonstick spray so they don’t stick.
- Arrange the bacon wrapped cheese sticks on the rack in a single layer. Try to keep 'em separated so steam can circulate.
- Lock the lid in place making sure the sealing ring is properly set. Set pressure cooker to high pressure for 3 minutes. Once that’s done, do a quick release to stop cooking fast and keep cheese melty.
- Take out the cheese sticks carefully with oven mitts and set them on parchment paper or a rack to cool a few minutes. This rest lets bacon crisp up a bit more from residual heat, and cheese settles nicely.
