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Instant Pot Cornbread


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 9 servings 1x

Description

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. 


Scale

Ingredients

  • 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

Instructions

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.
  5. 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. 
  6. Cut the cornbread and serve warm with butter and honey. 

Notes

I adapted this recipe from Mel’s Kitchen Cafe. If you’re interested in making this in the oven please visit her site. 

  • Category: Side
  • Method: Instant Pot
  • Cuisine: American