Instant Pot Corn Casserole
Instant Pot Corn Casserole is a classic corn pudding side dish made in a pressure cooker, perfect for Thanksgiving or any day!
Equipment
- Instant Pot
- 7-inch round cake pan
- trivet
Ingredients
- 1 egg
- 1 box Jiffy Corn Mix
- ½ cup butter, melted
- 1 can creamed corn
- 1 can kernel corn drained
- 1 teaspoon dried minced onions
- 2 small jalapeno peppers seeded and diced
- 1 cup sour cream
- 2 cups water
- ¼ cup shredded cheddar or Mexican blend cheese
Instructions
- Beat the egg in a large mixing bowl, then add the muffin mix, butter, both cans of corn, onions and peppers.
- Stir in the sour cream, and mix well.
- Pour batter into a greased 7-inch round cake pan, and cover with aluminum foil.
- Pour 2 cups water into the inner liner of an 8-quart Instant Pot, and place trivet inside.
- Place cake pan on top of trivet, and place lid on Instant Pot. Turn vent to Sealing position, and hit PRESSURE COOK for 45 minutes.
- Pot will take a few minutes to reach pressure, then cook for 45 minutes. Allow a 5 minute natural release, then turn valve to quick release remaining pressure.
- When pin drops, open lid, and carefully remove trivet by lifting the handles. Wearing oven mitts is recommended. Remove foil from cake pan, top with shredded cheese, and broil in oven to melt cheese (if desired).
Notes
Recipe was made in an 8-quart Instant Pot electric pressure cooker. If using 6 quart, use a smaller pan that fits. There may be some batter left over. Reduce amount of water in pot to 1 cup.
Nutrition
Serving: 1servingCalories: 310kcal
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