This recipe for Instant Pot cornbread comes out perfectly moist every time! It has a sweet cakey flavor and tastes great paired with soup or chili.
I love a good cornbread recipe and this cornbread made in the Instant Pot takes the cake. It’s moist and flavorful every time. I love making it in my bundt pan. It makes it extra festive and perfect for bringing to a barbeque or party.
How to make instant pot cornbread
Making cornbread in the instant pot is very similar to making it in the oven. The ingredients are the same but you want to make sure to cover the top of the bundt pan tightly with foil so extra water doesn’t get into the cornbread batter.
As mentioned above, I make my instant pot cornbread in a bundt pan. It cooks evenly with this method and comes out easy to slice. I purchased my bundt pan off of Amazon. It’s a smaller version than a traditional bundt pan, so keep that in mind if you are looking for a bundt pan in-store. You will need a 6 cup bundt pan if you want it to fit in a 6 quart Instant Pot.
Ingredients in instant pot cornbread
You can find the full recipe at the bottom of this post.
- all-purpose flour
- granulated sugar
- baking powder
- vegetable oil
There are so many ways to dress up cornbread! You can mix in sliced jalapenos and sharp cheddar cheese to make it extra spicy. Or add pepper jack and sharp cheddar cheese. If you don’t feel like messing with jalapenos, then throw in a can of diced green chiles. They will add some kick and you don’t’ have to deal with jalapeno oils on your fingers.
Any mix-ins can be added to the instant pot cornbread at the same time as the corn. You can also add some cheese after the cornbread comes out of the instant pot and let it melt under the broiler for a few minutes for an ooey-gooey cheesy cornbread.
Tips for making cornbread in a pressure cooker
Keep in mind that cooking cornbread under pressure adds a lot of moisture to the cooking area. This recipe recommends covering the bundt pan with a paper towel and then covering tightly with foil.
I also recommend this method with my instant pot double chocolate zucchini bread and instant pot banana bread because it keeps excess moisture out, which can change the way the cornbread cooks and could affect the outcome of your cornbread.
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Serving Size 1
Amount Per Serving Calories 633 Total Fat 21g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 17g Cholesterol 34mg Sodium 380mg Carbohydrates 107g Fiber 2g Sugar 67g Protein 7g