Instant Pot Cornbread

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.

instant pot cornbread on a blue plate over a blue and red floral towel.
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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.

A slice of instant pot cornbread with a pat of butter.

Ingredients in instant pot cornbread

You can find the full recipe at the bottom of this post.

  • all-purpose flour
  • cornmeal
  • granulated sugar
  • baking powder
  • salt
  • egg
  • milk
  • vegetable oil
  • corn

Pressure cooker corn bread in a bundt shape on top of a blue plate.

Cornbread mix-ins

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

Instant pot cornbread on a blue plate next to a red bundt pan.

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.

[mv_create key=”230″ type=”list” title=”Instant Pot Cornbread Pairings” layout=”grid”]

instant pot cornbread on a blue plate over a blue and red floral towel.
5 from 2 votes

Instant Pot Cornbread

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.
Course Bread Recipes
Cuisine American
Keyword instant pot corn bread, instant pot cornbread
Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 45 minutes
Servings 6
Calories 633 kcal
Author Aileen Clark


  • 1 1/2 cups all-purpose​ flour
  • 3/4 cup cornmeal
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg beaten
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1/2 cup frozen corn kernels thawed
  • 1 cup water


  1. Pour 1 cup water into Instant Pot. Add trivet. 
  2. Grease a (6-cup) bundt pan and set aside.
  3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  4. Make a well in center of dry ingredients and pour in the egg, milk, and vegetable oil.
  5. Fold dry ingredients into wet ingredients until just combined. 
  6. Add in corn and mix until evenly distributed.
  7. Pour cornbread batter into bundt pan. Cover pan with a paper towel and then tightly with foil.
  8. Create a foil sling and carefully lower bundt pan into Instant Pot®.
  9. Close lid and set pressure release to sealing.
  10. Press manual or pressure cook button and set to 25 minutes.
  11. Allow pressure to naturally release for 10 minutes. Quick release remaining pressure.
  12. Let cool on a wire rack before serving.

Nutrition Facts
Instant Pot Cornbread
Amount Per Serving (1 g)
Calories 633 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Polyunsaturated Fat 17g
Cholesterol 34mg11%
Sodium 380mg17%
Carbohydrates 107g36%
Fiber 2g8%
Sugar 67g74%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
I love how this instant pot cornbread turned out and that it saves room in my oven. We hope you enjoy it, too.

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  1. My 7 inch pan overflowed under pressure and the cornbread was still raw in the middle. I saw another recipe that suggested 36 minutes with a 10 minute NR. The batter tastes great…I’ll have to play with the time.

    1. Hi Alyson. What a bummer! Did you end up adding more time? I would love to know so I can add a note and help anyone else who tries the recipe. 🙂 – Aileen