Did you know you can make Instant Pot Cornbread? Grab that springform pan and make homemade cornbread right in your electric pressure cooker.
Instant Pot Cornbread
You can have a moist and tender cornbread with a slightly crispy edge, no oven required. Dollop with butter or drizzle on some honey for the perfect side to your main dish. Soft, savory, and somewhat sweet is what you get with each slice.
The Instant Pot makes for a perfect cooking device as it locks in the moisture so you don’t end up with dry cornbread when the timer goes off. Tender, light, and moist cornbread each and everytime you make it in the Instant Pot.
Soft And Savory Instant Pot Cornbread
When it is cold and winter is in full swing, I reach for cornbread a lot more often. I always love pairing it with stews, beans, and other hearty dishes. I feel it is the perfect bread that sticks to your bones and can warm you up on a chilly winter day.
It is also super easy, and NO YEAST NEEDED.
More Cornbread Recipes To Test
Jalapeno Cheddar Cornbread Muffins are the perfect size for each guest to grab a muffin. This cornbread is loaded with cheddar and a little spice from the jalapenos, this homemade cornbread muffin will be the talk of the evening.
Griddle Corn Cakes with Honey Butter (pictured above) is the simple route to go when you can’t decide between cornbread or cornbread muffin.
These cakes are packed full of corn goodness and then add on the honey butter to sweeten the bite. You can’t go wrong, and they are SIMPLE to make! Win-win for all.
The only thing to consider is that they get a little time consuming when you are cooking for 9 + leftovers. That’s a lot of cake flipping!
They are delicious and don’t crumble as much as a bigger portion does, but some nights I don’t want to stand over the stove cooking these. Time to train in one of my minions to pancake flipping master, right?
How To Make Instant Pot Cornbread
The secret to making Instant Pot cornbread is aluminum foil and a 7″ springform pan!
Yep, those two items will give you the best cornbread each and every time.
The 7″ springform pan fits perfectly in an Instant Pot. It is the right size and holds the cornbread mix perfectly. Then as it bakes up, you get that golden edge. After it cools a bit, just remove the sides of the pan for that perfect edged cornbread in every single slice.
Next is aluminum foil, so you can wrap around your springform pan, that way no moisture can get in. This is important! If you don’t cover, it can lead your cornbread to become soggy and nobody wants that.
I reach for a more heavy duty foil as it is easy to use since it is thicker and doesn’t tear as easily. But make sure whatever you use, you secure the foil on really tight, so no moisture seeps into your delicate cornbread.
What Else Can You Make in An Instant Pot?
Are you new to the Instant Pot or a seasoned veteran? Either way, check out a variety of our favorite Instant Pot recipes below.
Give some of these recipes a try.
- Pressure Cooker Mexican Rice
- Instant Pot Shredded Chicken Breast from Frozen
- Pressure Cooker Beef Brisket
- Smothered Shredded Beef Burritos
From fan favorites to easy starter recipes, we’ve got you covered. You will find all types of Instant Pot recipes on my site to try.
The most significant feature I love is the versatility of the Instant Pot.
From a slow cooker to rice cooker, it saves so much time, energy, and space in our kitchen.
As you can see, this Instant Pot cornbread recipe is easy to make and will make for a great side to slice up and serve. We are a huge fan of this recipe, and guests have loved it as well.
So, if you are on the hunt for cornbread made in the Instant Pot, here it is.
Pin For Later!
Base Cornbread Mix*
- 2/3 cup flour
- 1/2 cup cornmeal
- 1/2 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/3 cup buttermilk (or whole milk, in a pinch!)
- 3 tablespoons melted butter
- 1/2 cup corn (thawed or canned)
- 1/2 cup sharp cheddar cheese (optional)
- 1/8 cup diced jalapenos (optional)
- Place all ingredients into a bowl, and stir until combined and there are no lumps.
- Pour into a 7" springform or high-sided 7" cake pan. Cover tightly with foil.
- Place 1 1/2 cups of water into the bottom of your instant pot, and then put in the trivet that holds things out of the liquid. Carefully lower the covered cornbread pan into the Instant Pot.
- Set the Pot on manual high-pressure for 25 minutes.
- When the timer goes off, let sit for 10 minutes before releasing the excess pressure.
- You can substitute a box of Jiffy cornbread mix for the first 5 ingredients if you'd like!
Amount Per Serving:Calories: 252 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 52mg Sodium: 485mg Carbohydrates: 31g Fiber: 1g Sugar: 15g Protein: 8g