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Instant Pot Cornbread

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

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.

Nothing beats a good slice of cornbread. Whether you are serving it with a bowl of steak chiliham chowder or beef stew, cornbread can complete a meal in minutes.

Easy Steak Chili

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.

(If you want an Instant Pot Yeast bread, check out this amazing one from Bake Me Some Sugar!)

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?

Griddle Corn Cakes with Honey Butter

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.

But whyyyy…

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.

Instant Pot 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. 

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!

Instant Pot Cornbread

Instant Pot Cornbread

Instant Pot Cornbread

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Natural Pressure Release Time: 10 minutes
Total Time: 40 minutes

Instant Pot Cornbread is easy, delicious, and fast to whip together! You're going to love this versatile side!

Ingredients

Base Cornbread Mix*

  • 2/3 cup flour
  • 1/2 cup cornmeal
  • 1/2 cup white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 large egg
  • 1/3 cup buttermilk (or whole milk, in a pinch!)
  • 3 tablespoons melted butter

Optional add-ins

  • 1/2 cup corn (thawed or canned)
  • 1/2 cup sharp cheddar cheese (optional)
  • 1/8 cup diced jalapenos (optional)

Instructions

  1. Place all ingredients into a bowl, and stir until combined and there are no lumps.
  2. Pour into a 7" springform or high-sided 7" cake pan. Cover tightly with foil.
  3. 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.
  4. Set the Pot on manual high-pressure for 25 minutes.
  5. When the timer goes off, let sit for 10 minutes before releasing the excess pressure.

Notes

  • You can substitute a box of Jiffy cornbread mix for the first 5 ingredients if you'd like!

Recommended Products

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Nutrition Information:
Yield: 8 Serving Size: 1
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
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Nancy B

Thursday 5th of September 2019

Never mind, I got impatient and took it out of the pan. A piece was stuck to the side and it tastes wonderful! Now we’ll see how moist it is. I used 2 sheets/layers of regular foil.

Nancy B

Wednesday 11th of September 2019

@Nicole Johnson, it was TOO moist as in not done. I followed your instructions to the letter. I guess cornbread just isn’t my bag. It’s either too dry or too soggy. I can cook and bake every7else, but cornbread has me stumped, I guess.

Nicole Johnson

Friday 6th of September 2019

Hey there! Sorry about that. I'm out of town for work and wasn't watching my comments. Glad it came out for you, and hope it was moist!

Nancy B

Thursday 5th of September 2019

And then what? Let it sit for a while after removing it OR take it out of the pan immediately?

Carly Magnin

Wednesday 7th of August 2019

I'm thinking about making this in mini 3" spring form pans tonight. I can fit 3 in the pot at once (2 on the bottom trivet, 1 on the next layered trivet. How would I adjust cook time? Maybe 12 min with 10 min NPR? Longer? Shorter? Thanks!

Nicole Johnson

Wednesday 7th of August 2019

I'm not sure, I haven't tested it in those size pans. Let me know how it turns out though if you decide to give it a try! I'd love to hear your results!

BRIAN HENNESSEY

Saturday 6th of April 2019

Prep time of 5 min, Cook time of 6 min, yet instructions say cook 25 min. Which?

Nicole Johnson

Saturday 6th of April 2019

Sorry, Brian! That was a typo in the time summary of the recipe. Prep time is 5 minutes, cook time is 25 minutes, NRP time is 10 minutes. I updated the time summary to reflect that. Thanks for pointing it out!

Heather | Farmgirl Gourmet

Friday 5th of April 2019

Brilliant!! Now I need to dust off my InstantPot

Nicole Johnson

Friday 5th of April 2019

Dooooo it! :D