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Corn bread
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4.91 from 32 votes

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
Cook Time35 minutes
Pressurize Time25 minutes
Total Time1 hour 5 minutes
Course: Side Dish, Snack
Cuisine: American
Keyword: corn
Servings: 10 Servings
Calories: 148kcal
Author: Laura Lynch

Equipment

Ingredients

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
US Customary - Metric

Instructions

If starting from a box mix:

  • Whisk the mix, milk and eggs in a bowl until combined.

If starting from scratch:

  • Whisk the egg in a medium mixing bowl. Add the buttermilk and oil. Whisk until combined.
  • Add all dry ingredients to the bowl and fold until combined.

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.

Notes

  • 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.

Nutrition

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