Yield: 12 servings
Instant Pot Cornbread
Prep Time
5 minutes
Cook Time
55 minutes
Total Time
1 hour
Instant Pot Cornbread is moist and buttery! You’ll love this golden cornbread recipe, so thick and tender! Perfect with a bowl of hot chili.
Ingredients
- 1 large egg
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup water (for the Instant Pot)
Instructions
- First, you’ll need a 7×3-inch cake pan. I use the Fat Daddio Push Pan (which is also perfect for Instant Pot Cheesecake!). Spray with baking spray and set aside.
- In a bowl, whisk egg until fluffy (about 15 seconds). Add milk and oil. Add flour, cornmeal, sugar, kosher salt, and baking powder.
- Pour batter into prepared pan. Wrap top in foil, then take a second piece of foil and wrap the bottom too.
- Pour 1 cup of water into the bottom of the Instant Pot.
- Place foil wrapped pan on a sling (or trivet) and lower into the pressure cooker.
- Lock the lid and make sure the valve is set to “SEALING.”
- Select HIGH PRESSURE and a cook time of 55 minutes.
- When the cook time ends, allow pressure to naturally release for 10 minutes, then do a quick release of the valve.
- Wipe off the excess moisture from the top of the foil and remove foil completely.
- Slice and enjoy warm.
Notes
- Recipe tested in 6qt Instant Pot. Cook time does not include time it takes to come to pressure.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 186Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 276mgCarbohydrates: 28gFiber: 1gSugar: 12gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.