This Instant Pot corn casserole recipe is a must during the holidays. Cheesy creamed corn side dish made in your pressure cooker or Ninja Foodi for Easter or Thanksgiving. The best vegetable side dish for your brunch buffet.
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! You can make it in a Ninja Foodi too.
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then LIKE our IP Facebook page for new ideas daily.
- This is a great InstaPot cookbook and set of wooden utensils are great to grab too.
- I HIGHLY recommend you buy this non stick pot. It is easier to clean and will avoid the burn message too.
For reference, this is the pressure cooker I have and use for all recipe creations.
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!!
Instant Pot Corn Casserole
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!
It’s so much more interesting than just offering long grain white rice as a side dish.
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.
Pressure Cooker corn casserole recipe
- Instant Pot or pressure cooker
- Mixing bowl
- 6 c. bundt pan or 8 quart if you have a larger pot
- 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
Instant Pot corn pudding
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
December Instant Pot recipes are helpful as well if you need some holiday ideas.
Ninja Foodi Corn Casserole
Time needed: 45 minutes.
Instant Pot Corn Casserole
- Prepare
Drain your can of kernel corn. Add into a bowl. Add 1 cup of canned creamed corn into the bowl too, do not drain that.
Shred your cheese, dice your onion, melt your butter, whip your eggs, and add everything into a large bowl. Mix well…it will be lumpy.
Spray inside of your bundt pan with some non stick spray so it will slide out when done. Pour corn casserole mixture into pan.
Tip: I use all but about 1 cup of mixture as to not fill it to the very top, 3/4 full is perfect. It needs a little room between top of mix and tinfoil. Cover with tinfoil. - Cook
Pour 2 cups of water into your Instant Pot. Put your trivet down inside. Lower your filled bundt pan 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 high pressure for 45 minutes cooking time. 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. Then set plate on top and quickly turn it over to slide out.
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.
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Instant Pot Corn Casserole Recipe
Ingredients
- 2 eggs
- 1 c cheddar cheese shredded
- 1 box Jiffy corn muffin mix
- 1 can chopped chiles (use any heat you like – mild doesn’t make it spicy, just gives flavor)
- 1 can corn drained
- 1 cup cream corn
- 1/2 stick butter melted
- 1/4 tsp salt optional
- 3/4 c sour cream light is fine
- 1/2 c onion diced, optional
Instructions
- 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.
- Enjoy!
Video
If you’re looking for more Pressure Cooker Easter recipes check out this post for more yummy ideas too!
Crdavis says
I stay away from any blog that has mom or mommy attached to it like it is a strange cult that women who can’t have children don’t belong in. I consider it mean and have seen the pain this puts my daughter through after having had to have a hysterectomy at 26 due to stage 4 endometriosis. She is an amazing cook and pastry chef. Just as good as any mommy out there. Women shouldn’t have to identify as a mother or not. Especially in 2020. like my stepmother once said “The world needs more good aunts and less bad mothers.” But, I do love your recipes. Even though I don’t have children in my house anymore, I do work as a front liner, take care of my mother, and these recipes are quick and easy to do. Thank you
M says
A huge crowd pleaser for toddlers and adults!!! I used just a regular casserole dish with the instant pot rack and it came out beautifully! I also used all of the can of creamed corn and it came out well.
Kathy says
Has anyone done individual portions? I have the Wee Sprout baby food mold and was wondering about timing for a smaller size. Thanks!
Chuck says
I poked a hole in the foil before placing in the pot. result seemed dry and not quite done??
Cristina says
If I’m not using a bundt pan, do I still need to add water? Do ingredients just go straight into the IP?
The Typical Mom says
No
Mom says
Is that 1/2 cup of butter?
The Typical Mom says
1/2 stick of butter is 1/4 of a cup.
Emmy says
Hello,I would love try to this tomorrow, however, as I was reading some comments from the group, it seems like 45 mins is not enough, any chance you have an idea? I am using an 8 qt and the bundt pan 🙂
Thank you in advance!
The Typical Mom says
The time listed has worked well for me every time though you need to make sure you allow it to remain in the pan when you take it off because it will continue to cook for a bit, just remove the foil. You do not want to overcook this as it is supposed to be very moist, a cross between corn pudding and cornbread.
Emmy says
Thank you so much for the information 🙂 Happy Thanksgiving!
Msrie palardy says
Can I use my spring firm pan I got for the IP?
The Typical Mom says
As long as it is the size listed for this recipe.
Mom says
Is there major taste difference if I don’t add the Chile’s?
The Typical Mom says
No you can omit if you want, if you get mild in the can it does not make it spicy at all though. Just lends flavor.
Sara says
Hi! I recently picked up a 7in bunt pan for my instant pot (with this recipe in mind) but when I opened it it was so small! I think it might hold 2 cups worth. Any recommendations on adjusting the cook time on your recipe and I will make multiple batches :).
Thank you!
The Typical Mom says
Not sure what you have but if you ordered 7″ then it should be right, it does look rather small.
Chris says
Did you make this? I have the same problem. Did you cook for the full 45 minutes?
Anna says
What size IP did you use, I have a 6 qt
Billie says
What size bundt pan do you use?
The Typical Mom says
There is a link in the post showing you mine.
Bunnie Lawrence says
It is very frustrating for us Brits to read recipes which contain ingredients not available to us. I have never heard of instant corn pudding mix. Such a shame because I love the sound of this, sweetcorn being one of my favourite veggies.
However, I love my Instant Pot, and am constantly on the lookout for some tasty receipes, Thanks for posting.
The Typical Mom says
It’s not really instant and you could use any sort of corn bread mix in a box.
Lorrie says
Jiffy corn bread if just a brand. Any corn muffin mix should work.
Nicole says
The cornbread mix is just a mixture of wheat flour, cornmeal and a leavening agent. You could use polenta instead. Use 3/4 cup wheat flour, 3/4 cup polenta and 1 tsp baking powder.
Lori says
This is amazing! I wanted a corn-type side dish for Easter and this did not disappoint. It was only my 4th try using my InstantPot and my prior two attempts (ribs and turkey breast) failed so I was feeling a little down about cooking in the ‘pot. I followed the recipe exactly – 45 min then NPR, which took another 25 min. It came out perfectly and I will be making it again. I didn’t have a bundt pan so I just used a round pan and when done, I mixed it up and served with a spoon. Didn’t look pretty but tasted amazing. Thank you!
The Typical Mom says
I’m so glad you loved it too!!
Kari says
Great recipe. Making it again for Easter. Thank you for sharing!
The Typical Mom says
OH Yeah so glad you loved it too!!
Treasure says
I followed instructions, exact ingrediants, amounts and mine never cooked! 45min, valve closed, not new to the process. It looks the same coming out as it did going in. Thoughts?
The Typical Mom says
If it never cooked at all then there must’ve been an issue with it not connecting properly. Check where the plug connects to the pot itself. If on high for 45 minutes any food would be hot and cooked for sure if pot is working properly.
Amy says
What size can of corn?
Cyndee Kuttler says
I used the 15 ounce for both.
Angela says
This says a cup of creamed corn. Did u use the whole 15 oz can?
The Typical Mom says
No, just 1 cup of that can.
Kathy says
This cooks for 45 minutes in the Instant Pot? That seems too long.
Susan says
My thoughts too. Unfortunately I didn’t notice it until I started mixing. Not sure how long to do it for now…. the timing seems all wrong. 15 mins to prep, 45 mins to cook, 33 mins total time? ?
Cyndee Kuttler says
I’ve made this several times. The 45 minutes is correct. I cook the left over mix, about 1 cup, in a bowl in my microwave for 4-5 min and it is so good as well.
The Typical Mom says
45 minutes is accurate for this recipe. It is thick in the bundt pan and turns out perfectly moist using the directions and timing above.
Dorothy says
What do you do with the leftover mixture?
The Typical Mom says
It is only about a cup of mixture, I discarded it this time as it wasn’t enough to cook separately.
Cyndee Kuttler says
I cook it in a small bowl in the microwave for 4-5 min. It comes out delicious with a little crispy crust on top.
The Typical Mom says
GREAT idea for that extra cup of mix!!
Dawn Treese says
So how long and at what temp. would you cook in the oven? Would you still cover it with foil?
The Typical Mom says
Link above has cream corn casserole directions for oven. Under top picture.
Rita Mulderig says
The oven version has different ingredients, e.g., more corn, Ritz crackers, no onion or sour cream and 3 cans of corn. Looks like two different recipes and imagine has to taste different? Is there a version for the oven with same ingredients as the instant pot?
The Typical Mom says
I tried my original Ritz version in my IP twice and it just didn’t work as well as I would like so I altered things here and there giving it less dry ingredients and this was the perfect recipe. The difference is in the iP it is more dense and the oven is more like a casserole consistency with a hint of sweetness. Both are really yummy.
Reet says
Can you make the over version in a Bundt pan and if so is the oven temp/cooking time different?
Instant Pot Eats says
This is great for holidays, but I’m loving it for some end-of-summer comfort food to use up that comfort food. Yum! Looks great xx