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.

This cornbread is such a fun way to use your Instant Pot! No babysitting, no browning needed, and it stays super moist from the steam. If you’ve never made bread in a pressure cooker, this is a great place to start.

It’s perfect with chili, BBQ, or fried chicken, but it’s solid enough to stand on its own with a smear of honey butter.

Toss in some cheese, corn, or jalapeños if you're into that. This recipe handles add-ins really well. It’s ready in about 40 minutes, start to finish.

This cornbread is smooth, soft, and holds its shape. It doesn’t dry out like oven-baked versions sometimes do, which makes it great for meal prep or leftovers.

Please enable JavaScript in your browser to complete this form.

SEND ME THE RECIPE:

Get the recipe via email and join our newsletter!

Name *

Email *

I consent to joining the free OrWhateverYouDo newsletter *

• Yes

Submit

Why You’ll Love This Dish

• Minimal Effort – One bowl, one pan, no special tools.
• No Oven Needed – Keeps the kitchen cool and the oven free for other dishes.
• Moist And Tender – The Instant Pot’s steam keeps the crumb soft and smooth.
• Ready In 40 Minutes – Fast enough for a weeknight, reliable enough for holidays.
• Flexible Add-Ins – Corn, cheese, jalapeños—whatever you like.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• All-Purpose Flour – Balances the cornmeal for a soft, structured crumb.
• Cornmeal – Gives it that classic texture and corn flavor. Use medium or fine-ground.
• White Sugar – Sweetens the batter slightly, perfect for contrast with savory mains.
• Baking Powder – Makes the cornbread rise and stay light.
• Salt – Balances the sweetness and boosts flavor.
• Large Egg – Adds moisture and helps bind the ingredients.
• Buttermilk – Gives a slight tang and tenderness. Whole milk works in a pinch.
• Melted Butter – Rich flavor and keeps the crumb soft.
• Corn (Optional) – Adds texture and a burst of sweetness. Use canned or thawed frozen corn.
• Sharp Cheddar Cheese (Optional) – Brings in a savory edge. Great with chili or BBQ.
• Diced Jalapeños (Optional) – For a little kick. Adjust to taste.

Serve with Over The Top Chili!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Mix Ingredients – Combine everything in one bowl until smooth.
2. Prepare Pan – Pour batter into a greased and foil-covered 7″ pan.
3. Set Up Instant Pot – Add 1½ cups of water and the trivet, then lower the pan in.
4. Pressure Cook – Cook on high for 25 minutes, then natural release for 10 minutes.
5. Cool And Serve – Let it rest before slicing. Serve warm or at room temp.

Try with Venison Chili!

Recipe Tips

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.

Recipe FAQ

Make some Steak Chili!