Instant Pot Cornbread | Delicious & Easy

Instant Pot Cornbread is the easy, moist and delicious bread recipe you’ve been looking for!  Serve with a delicious bowl of chili or as the perfect side for the holiday season!

When the temperatures drop here in Chicago, my family requests Instant Pot Chili and easy Instant Pot Cornbread on a weekly basis it seems.  

And, for good reason.  It’s moist, perfectly golden, delicious and made with cheddar cheese (optional).  Wo doesn’t love cheddar cornbread?  What’s not to love?  It’s the perfect cool weather comfort food.  

Like so many of the other easy recipes we love, Instant Pot Cornbread is really versatile and easily made.  We like to add a little sharp cheddar cheese, whole kernel corn, ocassional jalapeno peppers, some honey and butter.  However, if you prefer your cornbread without these extra ingreditents that’s perfectly fine.  This recipe will come out just as tasty without.  

Similarly, we used a bundt pan, but you are welcome to use a flat springform pan, as well.  I have used both for this recipe and they work great.  

Did you know you can freeze cornbread, too?  You sure can!  See more details below on how to freeze, tips for making the best Instant Pot Cornbread, alternative ingredients and more.  

Now, let’s get to the good stuff – the details on how to make this crowd pleasing Instant Pot Cornbread recipe!

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WHY MAKE CORNBREAD IN THE INSTANT POT?

One of the most frequently questions we receive is ‘Why make cornbread in a pressure cooker like an Instant Pot as opposed to the stove?’

Cooking cakes and bread recipes like cornbread in a pressure cooker make them really moist and dense.  Give it a try!  I can almost guarantee you’ll love it as much as we do!

TIPS FOR MAKING INSTANT POT CORNBREAD

As I mentioned above, this Instant Pot Cornbread recipe is really versatile.

While we love to add a few extra ingredients such as cheddar cheese, whole kernel corn, a little sour cream (yes, you read that right!  You can’t taste it, but it adds some extra moisture and bounce) and honey (makes for a little sweet cornbread), they are all optional.  You are welcome to omit.  The cornbread recipe will still turn out great.  

Speaking of whole kernel corn, I like to add to the cornbread mix for some added texture and flavor.  If you plan to add, as well, you can either add them directly to the cornbread batter OR you can saute them a bit in butter.  While it adds an extra step, I love the way the sauted corn add flavor to the recipe.  

CAN YOU FREEZE CORNBREAD? 

You most certainly can!  

Freezing your Instant Pot Cornbread is really simple and a great way to meal prep and prolong the life of this recipe.  

If you plan to freeze, allow your cornbread to cool completely and place in a freezer safe bag or container.  You can safely keep your cornbread frozen for 1-2 months.  

When you’re ready to serve again, simple thaw your cornbread to retain the moisture, wrap in aluminum foil, pre-heat your oven to 350 and place in the oven for 10-15 minutes or until warm.  

CAN I USE JIFFY CORN MUFFIN MIX? 

Yes, you certain can!  

If you want to make a really easy and simple pressure cooker cornbread recipe, feel free to use Jiffy Corn Muffin Mix as opposed to the homemade cornbread recipe below.  Simply follow the directions on the box.  

When possible, I still like to add the honey, sour cream and cheese for a little added flavor.  Some also suggest adding a bit more milk (1 cup) to make it more moist.  If you try this method, I’d love to have you share your thoughts with readers in the comments below.  

HOW TO SERVE CORNBREAD

We love to serve Instant Pot Cornbread with beef or chicken chili, soups like broccoli cheddar or pumpkin soup, as a Thanksgiving side and much more! 

ADITIONAL INGREDIENTS TO INCLUDE IN CORNBREAD

I can’t say it enough.  Easy Instant Pot Cornbread is wildly versatile.  You can keep the recipe simple with the first seven inredients or feel free to add the following to add even more flavor.  Here are just a few of our favorite cornbread additions: 

• Sharp Cheddar Cheese or Mild Cheddar Cheese
• Cream Corn or Kernel Corn 
• Jalapeno Peppers, chopped (for a little it of heat)
• Honey or Chili Jam (for some added sweetness)
• Sour Cream (for an added bit of moisture)
• Green Onions

INSTANT POT CORNBREAD INGREDIENTS

• 1 cup milk 
• 1/4 cup butter, melted 
• 1 large egg 
• 1 1/4 cup yellow cornmeal or blue cornmeal 
• 1 cup all-purpose flour 
• 1 tablespoon baking powder 
• 1 teaspoon Kosher salt 
• 1 cup water
• 1 8.75 ounce can of whole kernel corn (optional)
• 1/4 cup sour cream (optional)
• 2 tablespoons honey (Optional.  Feel free to reduce to 1 tablespoon, if preferred)
• 1 cup sharp cheddar cheese (Optional.  Feel free to reduce, if preferred) 

HOW TO MAKE INSTANT POT CORNBREAD 

1. Turn on your Instant Pot and select the ‘Saute’ function.  Add 1 tablespoon of butter and kernel corn.  Saute for 5 minutes.  Once 5 minutes is up, select the ‘Cancel’ function to turn off your Instant Pot.  Carefully remove the corn and set aside.  NOTE: This step and ingredient is optional.  If you prefer to skip, feel free to start with step 2.  
2. Spray your bundt cake springform pan with nonstick cooking spray and set aside. NOTE: If for some reason you don’t have nonstick cooking spray you can also grease the pan with butter or a little vegetable oil.
3. In a large mixing bowl, add egg, milk and melted butter and whisk together until well combined.  
4. Add sour cream and honey and continue to whisk until well combined.  
5. Add flour, cornmeal, baking soda and salt.  Continue to whisk until ingredients are well combined.  
6. Last, add cheddar cheese and corn kernels and mix until well combined.  
7. Pour batter into prepared springform pan.  
8. Add a layer of paper towel and then aluminum foil to the top of the cornbread in the springform pan.  NOTE: The paper towel will help to pick up a bit of the moisture from the top of the cooked batter. 
9. Add one cup of water to the bottom of the Instant Pot and lower your springform pan into the pot with a trivet.  
10. Lock the lid in place.  Select the ‘Pressure Cook’ function on high.  Cook for 60 minutes.  
11. When timer beeps, allow to naturally release for 10 minutes then quick release all remaining pressure.  
12. Remove the foil and paper towel from the springform pan and allow the cornbread to cool completely.  NOTE: It make look as though the cornbread is really moist on the top.  As it cools, it will be absorbed into the cornbread.  
13. Slice, serve with additional melted butter and honey and enjoy!  

LOOKING FOR OTHER DELICIOUS INSTANT POT RECIPES?  HERE ARE JUST A FEW OF OUR FAVORITES: 

• Instant Pot Meatball Stroganoff
• Instant Pot Tortellini Soup {Vegan Recipe Included}
• Instant Pot Zuppa Toscana Soup | Delicious Olive Garden Copycat
• Creamy Lemon Pepper Pasta With Shrimp & Parmesan
• Instant Pot Creamy Cajun Pasta With Shrimp
• Instant Pot Broccoli Cheddar Soup
• Instant Pot Chicken Enchilada Soup

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Instant Pot Cornbread | Delicious & Easy

5 from 1 vote

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Ingredients:

• 1 cup milk
• 1/4 cup butter, melted
• 1 large egg
• 1 1/4 cup yellow cornmeal or blue cornmeal 
• 1 cup all-purpose flour 
• 1 tablespoon baking powder 
• 1 teaspoon Kosher salt 
• 1 cup water
• 1 8.75 ounce can of whole kernel corn (optional)
• 1/4 cup sour cream (optional)
• 2 tablespoons honey (Optional.  Feel free to reduce to 1 tablespoon, if preferred)
• 1 cup sharp cheddar cheese (Optional.  Feel free to reduce, if preferred)

Instructions:

• Turn on your Instant Pot and select the 'Saute' function.  Add 1 tablespoon of butter and kernel corn.  Saute for 5 minutes.  Once 5 minutes is up, select the 'Cancel' function to turn off your Instant Pot.  Carefully remove the corn and set aside.  NOTE: This step and ingredient is optional.  If you prefer to skip, feel free to start with step 2.  
• Spray your bundt cake springform pan with nonstick cooking spray and set aside. NOTE: If for some reason you don't have nonstick cooking spray you can also grease the pan with butter or a little vegetable oil.
• In a large mixing bowl, add egg, milk and melted butter and whisk together until well combined.  
• Add sour cream and honey and continue to whisk until well combined.
• Add flour, cornmeal, baking soda and salt.  Continue to whisk until ingredients are well combined. 
• Last, add cheddar cheese and corn kernels and mix until well combined.  
• Pour batter into prepared springform pan.  
• Add a layer of paper towel and then aluminum foil to the top of the cornbread in the springform pan.  NOTE: The paper towel will help to pick up a bit of the moisture from the top of the cooked batter. 
• Add one cup of water to the bottom of the Instant Pot and lower your springform pan into the pot with a trivet.  
• Lock the lid in place.  Select the 'Pressure Cook' function on high.  Cook for 60 minutes.  
• When timer beeps, allow to naturally release for 10 minutes then quick release all remaining pressure.  
• Remove the foil and paper towel from the springform pan and allow the cornbread to cool completely.  NOTE: It make look as though the cornbread is really moist on the top.  As it cools, it will be absorbed into the cornbread.  
• Slice, serve with additional melted butter and honey and enjoy!

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