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Instant Pot Corn Dog Casserole

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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes (plus 5-10 minute NPR)
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x


Beef hot dogs, ranch style beans and corn cooked with a cornbread topping. You can cook this in the Instant Pot or the oven.



Equipment needed: pot-in-pot dish and sling/trivet

  • 1 (12 oz) package of all beef hot dogs (I used Johnsonville Beef Brats)
  • 1 (15 oz) can corn, drained
  • 1 (15 oz) can ranch style beans
  • 2 Tbsp yellow mustard
  • 3 Tbsp BBQ sauce
  • 6 Tbsp cornmeal
  • 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg, slightly beaten
  • 1/4 cup milk
  • 1 Tbsp oil
  • 1 Tbsp sugar
  • For topping: shredded cheddar and diced green onions


  1. Slice hot dogs into ½ inch rounds. Add hot dog pieces, corn and beans (not drained), mustard and BBQ sauce into pot-in-pot dish. I used a 7×3 inch Fat Daddios cake pan*. Stir well. Set aside.
  2. In a medium mixing bowl whisk together the cornmeal, flour, baking powder and salt. Stir in the egg, milk, oil and sugar until just combined. Spoon the mixture over the hotdog/bean mixture. Smooth the top with a butter knife. Cover the pan with foil and place it on a sling/trivet*.
  3. Pour 1 ½ cups water into bottom of Instant Pot. Lower the sling with the pan on top into bottom of Instant Pot.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let pressure release naturally for about 5-10 minutes and then move valve to venting and remove the lid.
  5. Remove the pan and the foil. Scoop onto plates and serve topped with a sprinkling of cheese and diced green onions. 


You can also bake this in the oven for 40 minutes at 350° F. 

I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Beef
  • Method: Instant Pot/Oven