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.


  • 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)


    1. 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.
    2. In a bowl, whisk egg until fluffy (about 15 seconds). Add milk and oil. Add flour, cornmeal, sugar, kosher salt, and baking powder.
    3. Pour batter into prepared pan. Wrap top in foil, then take a second piece of foil and wrap the bottom too.
    4. Pour 1 cup of water into the bottom of the Instant Pot.
    5. Place foil wrapped pan on a sling (or trivet) and lower into the pressure cooker.
    6. Lock the lid and make sure the valve is set to “SEALING.”
    7. Select HIGH PRESSURE and a cook time of 55 minutes.
    8. When the cook time ends, allow pressure to naturally release for 10 minutes, then do a quick release of the valve.
    9. Wipe off the excess moisture from the top of the foil and remove foil completely.
    10. Slice and enjoy warm.


  • Recipe tested in 6qt Instant Pot. Cook time does not include time it takes to come to pressure.

Nutrition Information:



Serving Size:


Amount 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.

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