Instant Pot Cranberry Baked Brie
Instant Pot Cranberry Baked Brie is an easy crowd-pleasing recipe for the holidays that leaves your oven free and has a sweet and spicy topping with a soft, gooey center.
❤️ Why You’ll Love This Recipe: Leave your oven clear for other dishes and make a gooey and melty baked brie using your Instant Pot! It’s topped with a cranberry sauce full of seasonal flavors and makes the perfect appetizer to tide guests over until dinner.
Update: We make this appetizer every year for Christmas. I’ve updated the recipe with new tips and photos to help you make it at home!
How to Make Instant Pot Baked Brie
This Pressure Cooker Baked Brie recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
This fast and easy holiday appetizer calls for just four ingredients. Here’s what you need to make baked brie without an oven:
- Brie. You can use any kind of brie wheel you like. Brie is generally easy to find in the grocery store, but you can find stronger tasting cheeses at a specialty store too.
- Cranberry jalapeño preserves. I love the sweet and spicy combination of cranberry and jalapeños. I use the preserves from Pepperlane, which are available at my local grocery store here in Utah.
- Candied pecans. You can often find these for sale around the holidays, but it’s also fun and easy to make your own!
- Fresh thyme. This adds a delightful pop of green to complete the festive look of your brie.
Ingredient Swaps and Notes
If you don’t have all of the ingredients for this simple recipe, it’s easy to customize using whatever you have on hand.
For example, try these easy swaps:
- Instead of cranberry jalapeño preserves, use your favorite cranberry sauce (or make your own!). For heat, you can add minced fresh jalapeño or a dash of crushed red pepper flakes.
- Try using a different candied nut instead of pecans. Almonds, walnuts or hazelnuts will all work. You can also use plain, toasted nuts instead of candied if you like. I love the extra crunch and sweetness from candied, though!
- Feel free to use a different herb, like rosemary or sage, to top your baked brie.
“Baking” Brie in an Instant Pot
Of course, this isn’t technically baked brie. It’s pressure cooked, not baked in the oven. But the result is just as soft and gooey. You’ll need a springform pan to hold the cheese wheel in the pressure cooker. We use a 7-inch round pan to fit in the 6-quart pressure cooker.
Set the pan on a wire rack or trivet and add a cup of water to the pot to help it steam.
It’s important to use a sling to place the pan inside the pressure cooker and remove it. You can use a reusable sling or make one out of aluminum foil using these simple directions.
Tip: scoring the top of the cheese wheel with a knife helps it cook evenly. I recommend keeping the rind on so the wheel holds its shape for serving.
Making Candied Pecans
If you have a bit of time, you can make the candied pecans to top your brie. To do so, simply 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 the pan from the heat and spread the candied nuts onto a greased or silpat lined cookie sheet. Let them cool fully, stirring a few times to break up large pieces.
You can store leftover pecans in an airtight container at room temperature for up to a week. They make a great snack or topper to salads!
Serving Baked Brie
This recipe makes a great appetizer for the holidays, a game day or any occasion. I like to serve this soft and spreadable baked cheese with crostini. You can make your own by toasting thin slices of baguette with a brush of olive oil in the oven, or find a good high-quality cracker or crostini at the grocery store.
If you’re making a festive appetizer board, add a few different cracker options. I also like to add a little bowl of candied nuts as an extra snack. You could also add dried fruit or other jams, such as fig or berry.
More Instant Pot Holiday Recipes
I love using my Instant Pot / pressure cooker for holiday meals. It makes things easy and hands-off, so I can spend more time with family and friends. Here’s what else is on our menu this time of the year:
- Creamy Instant Pot Mashed Potatoes are a go-to any time of year, but especially welcome around the holidays!
- Instant Pot Carrots with Maple Butter Glaze is a bright and sweet vegetarian side dish topped with crunchy pumpkin seeds.
- Instant Pot Sweet Potato Casserole has a nutty pecan crust and a soft, sweet center.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Pressure Cooker Cranberry Pecan Brie
This ooey, gooey cranberry baked brie in the Instant Pot has a soft center and a nutty topping with candied pecans.
Ingredients
- 1 (8-ounce) round of Brie
- 1/4 cup cranberry jalapeno preserves
- 3 tablespoons candied pecans
- 1 teaspoon minced fresh thyme
Instructions
- 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.)
- 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.
- 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.
- 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.
- 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.
- Check to make sure cheese is melted and pipping hot.
- Remove to a serving plate and top with preserves, pecans and thyme. Serve warm with baguette slices, crostini, pita wedges, or crackers for dipping.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 25Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 24mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 1g
Nutrition information is calculated by Nutritionix and may not always be accurate.
Instant Pot Cranberry Baked Brie is an easy crowd-pleasing recipe for the holidays that leaves your oven free and has a sweet and spicy topping with a soft, gooey center.
❤️ Why You’ll Love This Recipe: Leave your oven clear for other dishes and make a gooey and melty baked brie using your Instant Pot! It’s topped with a cranberry sauce full of seasonal flavors and makes the perfect appetizer to tide guests over until dinner.
Update: We make this appetizer every year for Christmas. I’ve updated the recipe with new tips and photos to help you make it at home!
How to Make Instant Pot Baked Brie
This Pressure Cooker Baked Brie recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
This fast and easy holiday appetizer calls for just four ingredients. Here’s what you need to make baked brie without an oven:
- Brie. You can use any kind of brie wheel you like. Brie is generally easy to find in the grocery store, but you can find stronger tasting cheeses at a specialty store too.
- Cranberry jalapeño preserves. I love the sweet and spicy combination of cranberry and jalapeños. I use the preserves from Pepperlane, which are available at my local grocery store here in Utah.
- Candied pecans. You can often find these for sale around the holidays, but it’s also fun and easy to make your own!
- Fresh thyme. This adds a delightful pop of green to complete the festive look of your brie.
Ingredient Swaps and Notes
If you don’t have all of the ingredients for this simple recipe, it’s easy to customize using whatever you have on hand.
For example, try these easy swaps:
- Instead of cranberry jalapeño preserves, use your favorite cranberry sauce (or make your own!). For heat, you can add minced fresh jalapeño or a dash of crushed red pepper flakes.
- Try using a different candied nut instead of pecans. Almonds, walnuts or hazelnuts will all work. You can also use plain, toasted nuts instead of candied if you like. I love the extra crunch and sweetness from candied, though!
- Feel free to use a different herb, like rosemary or sage, to top your baked brie.
“Baking” Brie in an Instant Pot
Of course, this isn’t technically baked brie. It’s pressure cooked, not baked in the oven. But the result is just as soft and gooey. You’ll need a springform pan to hold the cheese wheel in the pressure cooker. We use a 7-inch round pan to fit in the 6-quart pressure cooker.
Set the pan on a wire rack or trivet and add a cup of water to the pot to help it steam.
It’s important to use a sling to place the pan inside the pressure cooker and remove it. You can use a reusable sling or make one out of aluminum foil using these simple directions.
Tip: scoring the top of the cheese wheel with a knife helps it cook evenly. I recommend keeping the rind on so the wheel holds its shape for serving.
Making Candied Pecans
If you have a bit of time, you can make the candied pecans to top your brie. To do so, simply 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 the pan from the heat and spread the candied nuts onto a greased or silpat lined cookie sheet. Let them cool fully, stirring a few times to break up large pieces.
You can store leftover pecans in an airtight container at room temperature for up to a week. They make a great snack or topper to salads!
Serving Baked Brie
This recipe makes a great appetizer for the holidays, a game day or any occasion. I like to serve this soft and spreadable baked cheese with crostini. You can make your own by toasting thin slices of baguette with a brush of olive oil in the oven, or find a good high-quality cracker or crostini at the grocery store.
If you’re making a festive appetizer board, add a few different cracker options. I also like to add a little bowl of candied nuts as an extra snack. You could also add dried fruit or other jams, such as fig or berry.
More Instant Pot Holiday Recipes
I love using my Instant Pot / pressure cooker for holiday meals. It makes things easy and hands-off, so I can spend more time with family and friends. Here’s what else is on our menu this time of the year:
- Creamy Instant Pot Mashed Potatoes are a go-to any time of year, but especially welcome around the holidays!
- Instant Pot Carrots with Maple Butter Glaze is a bright and sweet vegetarian side dish topped with crunchy pumpkin seeds.
- Instant Pot Sweet Potato Casserole has a nutty pecan crust and a soft, sweet center.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Pressure Cooker Cranberry Pecan Brie
This ooey, gooey cranberry baked brie in the Instant Pot has a soft center and a nutty topping with candied pecans.
Ingredients
- 1 (8-ounce) round of Brie
- 1/4 cup cranberry jalapeno preserves
- 3 tablespoons candied pecans
- 1 teaspoon minced fresh thyme
Instructions
- 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.)
- 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.
- 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.
- 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.
- 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.
- Check to make sure cheese is melted and pipping hot.
- Remove to a serving plate and top with preserves, pecans and thyme. Serve warm with baguette slices, crostini, pita wedges, or crackers for dipping.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 25Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 24mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 1g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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Help, I’m confused about whether you slice the top of the cheese rind off and leave it sitting on top when you cook it it’s hard to tell from your pictures. Or do you cut the top of the Rhine off after you cook it, But I think that would make a gooey mess
Hi Colleen – I recommend just scoring the top, here’s an example https://foodchannel.com/recipes/baking-brie. Once it’s baked, the rind is soft and edible. But if you don’t like the rind when you taste it after baking, next time you can cut the top off.
How can I get a instruction manual for my cooker I have the xl 6 quart
Hi Terri – here’s a link to the manual online that you should be able to print http://www.qvc.com/footers/cd/pdf/K41645_Manual.pdf and here’s my post on using the XL https://www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/ Have fun!
Perfect! I have the Brie and a jar of mango- red pepper- jalapeño jam ready to go for tomorrow. But do I put the jam on top before or after cooking the Brie?
Hi Stephanie – after cooking. I’ve updated the recipe. Thanks! Enjoy 🙂
Thanks, Barbara, and Merry Christmas!