Pistachio Meltaway Cookies Pressure Cooker Recipe
These pistachio meltaway cookies are buttery-soft, warmed with vanilla, and lightly sweet thanks to powdered sugar. Made in a pressure cooker, they bake up tender, perfectly crackled, and quick—perfect for holidays or year-round treats.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup Salted butter softened (2 sticks)
- 1 ¼ cups Powdered sugar divided
- 2 teaspoons Vanilla extract
- 1 ¾ cups All-purpose flour
- 3.4 ounces Pistachio instant pudding mix dry (1 small box)
Instructions
Instructions
- Soften the butter and cream it with 1 cup of powdered sugar until light and fluffy.
- Mix in vanilla and the dry pistachio pudding mix until combined and fragrant.
- Slowly stir in the flour to form a soft, rollable dough that’s not sticky.
- Shape dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Set pressure cooker to bake at 350°F or place pan on trivet inside to mimic oven.
- Cook cookies for 10–12 minutes, watching steam cues and float valve.
- Perform a slow or natural release to maintain tenderness.
- Let cookies cool 5 minutes, roll in remaining powdered sugar while warm.
- Cool fully on rack and optionally dust again with sugar before storing.
Notes
Once cooled, store cookies in airtight container. For longer storage, freeze with parchment between layers.