Cheesy Jalapeño Shortbread in Your Pressure Cooker
These pressure cooker cheesy jalapeño shortbreads deliver crispy, tender, and spicy bites in less time than traditional baking—perfect for snack lovers wanting bold flavor and convenience.
Equipment
- 1 Mixing bowl Large mixing bowl
Ingredients
Main ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 8 tablespoons unsalted butter cold, cut into cubes
- 2 cups cheddar or pepper jack cheese grated
- 1 egg lightly beaten
- 2 to 3 jalapeño peppers finely minced
Instructions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk together flour and salt in a mixing bowl.
- Add cold cubed butter and cut it into the dry ingredients using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in grated cheese and finely minced jalapeños.
- Add the beaten egg and mix until dough forms. If dry, add a teaspoon of cold water.
- Transfer dough to floured surface, roll into a 2-inch thick log, wrap in plastic wrap and chill for 30 minutes.
- Slice dough into ¼-inch rounds and place onto lined baking sheet.
- Bake for 25–30 minutes until golden on the edges.
- Cool for 5 minutes on sheet before transferring to wire rack.
Notes
Store in an airtight container for up to 3 days at room temp or up to a week in the fridge. For longer storage, freeze for up to 1 month and reheat in oven to revive crispness.