Blue Cheese Sauce Pressure Cooker Recipe
This creamy blue cheese sauce is bold, tangy, luscious, and made quickly in the pressure cooker—perfect over steak, veggies, or even toast.
Equipment
- 1 Pressure cooker or sauté pan
Ingredients
Main ingredients
- 2 tablespoon Unsalted butter
- 1 Banana shallot peeled and finely chopped, or use ½ small onion
- 1 clove Garlic minced
- 150 ml Double (heavy) cream ½ cup + 2 tbsp
- 125 g Stilton cheese crumbled or roughly chopped; use Gorgonzola for milder flavor
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon Black pepper
Instructions
Instructions
- Melt the butter over medium heat in a pan or with sauté function of pressure cooker.
- Add the chopped shallot and cook for 3–4 minutes until softened.
- Add minced garlic and stir for 1 minute.
- Pour in the cream and bring to a gentle simmer.
- Stir in crumbled Stilton cheese gradually, melting it into the cream.
- Add Worcestershire sauce and black pepper, simmer 2–3 more minutes.
- Turn off the heat and serve immediately or let naturally release if pressure cooking.
Notes
Optional salt to taste. Add chives or parsley after heat-off if desired. Refrigerate leftovers up to 4 days or freeze in portions.