This Instant Pot corn casserole recipe is a must during the holidays. Cheesy creamed corn side dish made in your pressure cooker for Easter or Thanksgiving is the best addition to your buffet. If you’re looking for a flavorful vegetable dish to complete your meal this is it!
I’ve made this in the oven year after year but since I got this “fancy” pressure cooker I have been experimenting with my favorite dinners and side dishes. Here’s my Instant Pot corn casserole recipe that frees up your oven when it’s filled up already with a turkey! Total comfort food I tell you. One of our favorite side dish Instant Pot recipes. (originally published 7/17, affiliate links present)
- Every Thanksgiving and Christmas my favorite side dish is this cream corn casserole recipe!
You can make it into a pretty bundt shaped cake like this or empty it immediately into a bowl and scoop some out. Either way this corn casserole pudding side dish is amazing!
I am working on more holiday side dish recipes to make in my Instant Pot too so stay tuned, this year everything will be so much easier!!
You are going to love this Instant Pot corn casserole recipe I promise, everyone loves it!
Have you made this corn side dish? It is creamy and a bit sweet but cheesy too and just so yummy!
- If it isn’t something you’ve had before you should make it in the oven or in your Instant Pot this year and try something new! I add a can of chiles too to amp up the flavor (but not make it spicy). Add more cheese if you want too!
Both recipes are a bit different as the pressure cooker version needs more “liquidy” type ingredients to turn out right but they are both delicious.
The oven version turns out looser and is golden brown on the top a bit. This Instant Pot version is more dense but not as dry as cornbread. I have made slow cooker corn casserole but I think the other 2 methods turn out best. The pressure cook function cooks it more evenly, and using this bundt pan helps make each piece the same consistency too.
Here are a few items you may not have in your cupboard that you will need to make this Instant Pot corn casserole recipe
- Instant Pot or pressure cooker
- Mixing bowl
- 6 c. bundt pan
- Jiffy corn muffin mix
- other cornbread mix could be used but I have only used this one
- 1 can of chiles (optional, I use mild, you can use hotter -but tasty)
- Canned cream corn
- Sour cream
Here’s a video of how we make this Instant Pot corn pudding recipe.
45 minutes on high pressure, and done! Allowing a natural release at the end allows contents to solidify inside the pan. Taking the foil off immediately and allowing it to cool before flipping the pan over is important too if you want the bundt to stay in tact.
It’s a vegetarian option for those who need one, and just plain tasty.
Our holidays just aren’t the same without it. Whether you have room in the oven (only difference is you’ll get a bit of crispier texture on top in the oven) or make it in your pressure cooker I am sure it will be a hit on your Thanksgiving or Christmas table too!
Here are some more great Instant Pot Thanksgiving recipes
- Instant Pot cheesy bacon ranch potatoes
- Sweet Instant Pot cranberry sauce
- Buttery Instant Pot brussel sprouts
- Pressure cooker mashed potatoes
- Tender Instant Pot corn on the cob
Instant Pot corn casserole recipe
- Drain your can of kernel corn. Add to bowl. Add 1 cup of creamed corn as is in the can too.
- Shred your cheese, dice your onion, melt your butter, whip your eggs, and add everything to a large bowl. Mix well...it will be lumpy.
- Spray inside of your bundt pan with non stick spray. Pour corn casserole mixture into pan (I use all but about 1 cup of mixture as to not fill it to the very top, need a little room between top of mix and tinfoil. Cover with tinfoil.
- Pour 2 cups of water into your Instant Pot. Put your trivet inside.
- Lower your bundt pan filled with your corn casserole mixture into your Instant pot on to your trivet (helpful if you make a sling to lower it in and take it out...watch video).
- Put lid on, close steam valve, and set to manual, pressure, high, for 45 minutes.
- Allow to naturally release steam when done.
- Remove foil and set on cooling rack until completely cool if you want to attempt to keep bundt in shape.
- If you want it quite warm when served just flip over into a bowl, mix just a bit and top with chives or green onion for garnish if you wish.
If you’re looking for more Pressure Cooker Easter recipes check out this post for more yummy ideas too!
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