Instant Pot Cornbread
EASY Instant Pot Cornbread that is moist and tender, and firm at the same time. Serve it with a piece of butter, a drizzle of honey, or with a bowl of your favorite soup or chili!
cornbread in Instant Pot, instant pot cornbread, jalapeno cheddar cornbread
7 inch springform pan or a push pan,
To prepare the batter, start by whisking the egg with oil, then add milk, and the dry ingredients.
Whisk everything until just combined but 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 55 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 the cornbread to cool down for 10 minutes before removing it from the pan and slicing it.
, fold in the batter around 1 cup of cooked corn kernels, chopped jalapenos, and grated cheddar cheese.
You don't need a mixer for this recipe, just a whisk.
To store 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.