Quick & Easy Instant Pot Corn Bread
This quick & easy Instant Pot corn bread can be made from scratch with just a few ingredients or from a box and it turns out moist and delicious straight from the Instant Pot.
Prep Time5 minutes mins
Cook Time35 minutes mins
Pressurize Time25 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Side Dish, Snack
Cuisine: American
Keyword: corn
Servings: 10 Servings
Calories: 148kcal
From a box:
- 2 packages Jiffy Corn Muffin Mix 8.5 oz each
- 1 cup milk
- 2 large eggs
From scratch:
- 1 egg
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
If starting from a box mix:
If starting from scratch:
For both:
Pour batter into a 6-cup silicon bundt pan (if using a metal pan, spray the inside first).
Pour in 1 cup water (2 for 8 quart IP). Set the bundt pan on the trivet and use the handles to lower the trivet into the inner pot.
Lock on the lid and set the vent to sealing. Cook on high pressure for 35 minutes.
When done, allow the pressure to release naturally, about 15 minutes. Carefully remove the lid so water doesn’t pour down onto the bread. Lift the trivet out by the handles.
Cool the cornbread for 5-10 minutes, then turn it out onto a cooling rack or cutting board.
- This recipe is for a 6-cup bundt pan that fits inside a 6 or 8 quart Instant Pot. I’ve found that a regular cake pan makes it difficult for the batter to cook through in the middle, so I would not substitute the bundt pan for a regular pan. If you do, you will need to increase the cook time.
- There is no need to cover the pan with foil, just be careful when lifting the lid off so water doesn’t dump down onto the cornbread.
Calories: 148kcal | Carbohydrates: 28g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 392mg | Potassium: 103mg | Fiber: 2g | Sugar: 6g | Vitamin A: 63IU | Calcium: 104mg | Iron: 1mg