Instant Pot Cornbread—need to free up some oven space? Make cornbread in your electric pressure cooker. This recipe makes the same amount of cornbread as a 9 x 9 inch pan in the oven.
Related: SLOW COOKER cornbread recipe
Instant Pot Cornbread
I’ve been making an awesome cornbread recipe for a couple of years now. It’s really so good. I will never use another cornbread recipe again. Greg is completely addicted to it. I usually make it in the oven but today I wanted to see what would happen if I made it in the Instant Pot.
The batter fit perfectly in my 6 cup bundt cake pan*. This pan will fit in your 6 quart or 8 quart pot. Unfortunately you won’t be able to make this cornbread in your 3 quart pot.
I made the cornbread batter as I normally do. I sprayed my bundt cake pan liberally with non-stick cooking spray so that the cornbread would pop out easily. I love using my OXO sling* to lower pans into my Instant Pot. It is absolutely perfect for pot-in-pot cooking.
With all “baking” in the Instant Pot or slow cooker there is condensation that will drip on top of the bread. If you want to prevent this then you can loosely cover the top of the pan with foil.
However, even with the pan being covered with foil the bread will not turn out how it does in the oven. When baking in the oven a dry heat is used to bake the bread. However when using the Instant Pot your bread will essentially be steamed. Moist heat surrounds the pan and cooks the bread. This results in a different texture. More moist and more dense. Some people love this result and others do not care for it. My chocolate bundt cake is a good example of this. I’ve had so many comments saying, “I love it!” and so many comments saying, “what did I do wrong, it’s not light and fluffy?”
There was a different texture to this cornbread than the oven version. It was a little more spongy. It still tasted good and got eaten up but just a little different. I suggest eating this cornbread warm! It is the best with a little butter and honey.
Try these other Instant Pot recipes…
What Pressure Cooker Did You Use?
To make Instant Pot Cornbread I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Want more tried and true Instant Pot recipes?
The 365 Days of Slow and Pressure Cooking website has 3-4 new Instant Pot recipes a week! If you sign up for my emails (fill out the form below) you’ll receive an email each time something new is on the site. You can also join the 365 Days of Instant Pot Recipes Facebook group which is run by my husband Greg and myself. If you’re a visual learner consider subscribing to my YouTube channel where I share Instant Pot stuff with you weekly.
Need to free up some oven space? Make cornbread in your electric pressure cooker. This recipe makes the same amount of cornbread as a 9 x 9 inch pan in the oven.
- ½ cup cornmeal
- 1 ½ cups all purpose flour
- ⅔ cup white sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ⅓ cup canola or vegetable oil
- 3 Tbsp butter, melted
- 2 eggs, beaten
- 1 ¼ cup milk
- In a medium size mixing bowl whisk together the cornmeal, flour, sugar, baking powder and salt. Make a well in the middle of the flour mixture. Add oil, butter, eggs and milk into the well. Stir until just mixed.
- Spray a half size 6 cup bundt pan* with non-stick cooking spray. Pour the batter into the pan. Loosely cover the top of the pan with a dome of foil to prevent dripping on top of cornbread.
- Pour 1 ½ cups of water into the bottom of the Instant Pot. Place the bundt pan on a trivet/sling* and lower it into the bottom of the Instant Pot. You may need to rearrange the foil a little to fit.
- Cover the 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 the pot sit for 5-10 minutes and then move the valve to venting and remove the lid.
- Remove the pan out of the Instant Pot. Remove the foil. Place a plate on top of the pan. Then quickly invert the pan onto the top of the plate.
- Cut the cornbread and serve warm with butter and honey.
I adapted this recipe from Mel’s Kitchen Cafe. If you’re interested in making this in the oven please visit her site.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side
- Method: Instant Pot
- Cuisine: American
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.