Instant pot loaded corn pudding
Instant pot loaded corn pudding is the perfect comfort side dish as we head into fall. With just 30 minutes of cooking time, you will have a hearty meal ready to go that the whole family will love to share together.
Instant Pot Loaded Corn Pudding
Finding good side dishes to pair with Air Fryer chicken, ham, and other proteins is a must, especially in our house! One of our absolute favorites is Loaded Corn Pudding cooked in the Instant Pot. It is simple to make and is almost as easy as setting it and forgetting it as you work on the main dish. And the result after 30 minutes of cooking is a sweet and savory corn pudding that your entire family will fall in love with. This is the perfect addition to not only every holiday meal but a delicious weeknight dinner as well.
How to make Instant Pot Loaded Corn Pudding
- Add the butter to the Instant Pot, and turn on the SAUTE setting.
- Melt the butter, and add the onion, red pepper, and green pepper, and Saute until browned and caramelized.
- Turn off the Saute setting, and add the Jiffy corn muffin mix, both cans of corn, sour cream, eggs, milk, Parmesan cheese, and bacon.
- Stir well to blend all ingredients together.
- Place the lid on the Instant Pot, until it beeps and locks.
- Turn the pressure valve to ‘SEALING’, and press the MANUAL button, and set the time for 15 minutes.
- After 15 minutes, do a quick release, and stir the corn pudding.
- Place the lid back on the Instant Pot, and cook on MANUAL for another 15 minutes, and then let the Instant Pot automatically release the pressure. When all the pressure has been released, and the pressure float valve is all the way down, remove the lid from the Instant Po.
- Serve immediately, or press the keep warm button, and serve when ready.
- Enjoy!
Tips Tricks and FAQs
- If you want to spice this up a bit you can add in a can of green chilies, drained.
- We love the addition of parmesan cheese, but you can easily use cheddar or pepper jack to change up the flavor.
Storage
You will want to store your leftover corn pudding in an airtight container in the fridge for up to 3 days.
Reheating Your Corn Pudding
If you are reheating an individual portion, place it in the microwave for 30 seconds at a time. Stir in between to ensure it cooks evenly.
If you are planning to reheat a whole pan of corn pudding, place it in a baking dish and cook at 325 degrees covered until it is the desired temperature.
Can I make corn Pudding casserole in the oven?
Yes, you can make this in the oven if you are using your Instant Pot for another dish. You will want to follow the directions as followed, but instead of sauteing in your Instant Pot, do this on the stove.
When it is time to bake your corn pudding, spray your pan with cooking spray and bake at 350 degrees for about 40 minutes. When a toothpick is inserted and comes out clean, your loaded corn pudding is ready to enjoy.
NOTE: If you are not familiar with using the Instant Pot, or have never done a quick release, here’s what you should do: This recipe cooks for 15 minutes, you do a quick release, and then the additional 15 minutes you let the Instant Pot release pressure automatically. So, after the first 15 minutes, when the Instant Pot beeps and goes to OFF, get an oven mitt, and gently turn the pressure valve from SEALING to VENTING. Pressure or steam will be released from the Pot, and this may take a couple of minutes for all the pressure to be released. When all the pressure is released, check the float valve, to make sure it is all the way down before removing the lid to the Instant Pot. If you’re not familiar with where this is, check your instruction manual that came with your Instant Pot for exact locations. When the float valve has dropped down, you can safely open the lid to the Instant Pot. After you stir the corn pudding and replace the lid, just leave the Instant Pot to cook and release the pressure automatically. Check the float valve to make sure it’s down, and remove the lid. Happy Cooking!
Instant pot loaded corn pudding
Instant pot loaded corn pudding is the perfect comfort side dish as we head into fall. With just 30 minutes of cooking time, you will have a hearty meal ready to go that the whole family will love to share together.
Ingredients
- 1 can of whole corn - drained (15 - 16 ounces)
- 1 can of cream-style corn (15 - 16 ounces)
- 1 package of Jiffy corn muffin mix (8 ounces)
- 1 cup of sour cream
- 2 eggs
- 1/3 cup of milk
- 6 Tablespoons of butter - melted
- 1 1/2 cups of shredded Parmesan cheese
- 1 cup of cooked bacon - crumbled
- 1 small onion - diced
- 1 green pepper - washed and diced
- 1 red pepper - washed and diced
Instructions
- Add the butter to the Instant Pot, and turn on the SAUTE setting.
- Melt the butter, and add the onion, red pepper, and green pepper, and Saute until browned and caramelized.
- Turn off the Saute setting, and add the Jiffy corn muffin mix, both cans of corn, sour cream, eggs, milk, Parmesan cheese, and bacon.
- Stir well to blend all ingredients together.
- Place the lid on the Instant Pot, until it beeps and locks.
- Turn the pressure valve to 'SEALING', and press the MANUAL button, and set the time for 15 minutes.
- After 15 minutes, do a quick release, and stir the corn pudding.
- Place the lid back on the Instant Pot, and cook on MANUAL for another 15 minutes, and then let the Instant Pot automatically release the pressure. When all the pressure has been released, and the pressure float valve is all the way down, remove the lid from the Instant Pot.
- Serve immediately, or press the keep warm button, and serve when ready.
- Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 353Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 111mgSodium: 720mgCarbohydrates: 22gFiber: 2gSugar: 6gProtein: 14g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
Can’t wait to try this ! Question- is it just one box of Jiffy corn bread as listed in ingredients? Directions say add Jiffy corn bread mixes? Thanks!
It is just one box, I will go edit that. Thanks for pointing it out, I was missing that typo 🙂