This easy Instant Pot Cornbread is so moist, tender, and firm at the same time. Thanks to the Instant Pot, you can now make your own homemade cornbread easily in the Instant Pot without worrying that you might undercook it or burn it. Perfect with a bowl of soup or chili!
How do you like to enjoy your cornmeal? I always thought that cornbread is best when it’s drizzled with honey. I don’t like adding lots of sugar to my cornbread, so pairing it with honey makes so much sense. My other favorite way to enjoy cornbread is with a piece of butter, and a bowl of warming chili.
Last Thanksgiving, I tried making cornbread in my Instant Pot after seeing so many people sharing pictures of their creations on social media. And it was a game-changer! I’m not a baker by nature, so making cornbread in the Instant Pot made my life much easier!
Now I need to tell you that comparing pressure cooker cornbread with baked cornbread is not a fair comparison. I mean, you can’t expect to get that fluffy and airy cornbread if you make it in the Instant Pot. It’s a steamed bread after all! But it’s incredibly delicious, and you will keep wanting to make it again and again!
Instant Pot cornbread ingredients
To make this cornbread, you will need the following ingredients:
- Plain flour, and yellow cornmeal. The ratio is 1:1.
- Baking powder, salt, and sugar.
- Vegetable oil, milk, an egg.
- And optional add ons such as corn kernels, jalapenos, green onions, or cheddar cheese.
How to make cornbread in the Instant Pot?
First, you need to prepare the batter. Start by whisking the egg with oil, then add milk, and your dry ingredients.
Whisk everything until just combined, make sure not to overmix the batter.
Fold in any add-ons that you’re using/if using.
To a greased springform pan, or a push pan, pour the batter and cover it tightly with foil.
Add 1 cup of water to the bottom of your Instant Pot, and place the pan covered with foil on a trivet and into the pot. Cover with the lid and make sure that it’s locked.
Set the vent on SEALING position, and press on MANUAL or PRESSURE COOK on high, and set at 60 minutes.
Allow the Instant Pot to come to pressure, and cook, then let the steam release naturally which should take around 10 minutes.
Take the pan out of the Instant Pot, allow it to cool down for 10 minutes before removing from the pan and slicing.
How to store the cornbread?
Wrap in cling film or place in container for 1-2 days at room temperature. You can also store cornbread in the fridge for up to 5 days.
What to do with cornbread leftovers?
Make cornbread salad, or cornbread stuffing! So easy and good!
What to serve cornbread with?
How to make Mexican Cornbread?
Fold in the batter around 1 cup of cooked corn kernels, chopped jalapenos, and grated cheddar cheese.
If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit!
Instant Pot Cornbread
Equipment
- Instant Pot
- 7 inch pan
Ingredients
- 1 cup plain flour
- 1 cup yellow cornmeal
- 1 tbsp baking powder
- 1 tsp salt
- ¼ cup sugar
- ⅓ cup vegetable oil
- 1 cup milk
- 1 egg
- corn kernels jalapenos, green onions, or cheddar cheese.
Instructions
- First, you need to prepare the batter. Start by whisking the egg with oil, then add milk, and your dry ingredients.
- Whisk everything until just combined, make sure not to overmix the batter.
- Fold in any add ons that you're using/if using.
- To a greased springform pan, or a push pan, pour the batter and cover it tightly with foil.
- Add 1 cup of water to the bottom of your Instant Pot, and place the pan covered with foil on a trivet and into the pot. Cover with the lid and make sure that it’s locked.
- Set the vent on SEALING position, and press on MANUAL or PRESSURE COOK on high, and set at 60 minutes.
- Allow the Instant Pot to come to pressure, and cook, then let the steam release naturally which should take around 10 minutes.
- Take the pan out of the Instant Pot, allow it to cool down for 10 minutes before removing from the pan and slicing.
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