Bacon Wrapped Cheese Sticks in Your Pressure Cooker
Bacon wrapped mozzarella cheese sticks are transformed into a fun, addictive snack with the magic of a pressure cooker. Simple ingredients like pre-cooked bacon and mozzarella sticks create a deliciously crispy and gooey treat.
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.
Notes
Serve warm for the best crispy and gooey experience.