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!
Every Thanksgiving and Christmas my favorite side dish is this cream corn casserole recipe! I’ve made it in the oven year after year but since I got this “fancy” pressure cooker I have been experimenting with how to make my favorite dinners and side dishes in it, so here is my Instant Pot corn casserole recipe that frees up your oven when it’s filled up already with a turkey, stuffing, and all the other fixin’s for the holidays. One of our favorite side dish Instant Pot recipes. (originally published 7/17)
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 sweet corn casserole dish 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), and you can 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, the Instant Pot version is more dense but not as dry as cornbread…we love it.
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
- 6 c. bundt pan
- Jiffy corn muffin mix
- can of chiles (optional, I use mild, you can use hotter -but tasty)
- cream corn
Here’s a video of how we make this Instant Pot corn pudding recipe too.
This easy Instant Pot corn casserole recipe really is the perfect holiday side dish!
It’s a vegetarian option for those who need one, and just plain tasty.
Our holidays just aren’t the same without it and whether you have room in the oven to make it there (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
- Instant Pot cranberry sauce
- Instant Pot brussel sprouts
- Pressure cooker mashed potatoes
- Instant Pot corn on the cob
A printable recipe is provided for you as well:
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!
For more easy recipes, tips and free printables please LIKE The Typical Mom on Facebook and follow me on Pinterest! You can also sign up for my free weekly newsletter which is packed with goodies I know you’ll love. 😉
If I’m not using a bundt pan, do I still need to add water? Do ingredients just go straight into the IP?
No
Is that 1/2 cup of butter?
1/2 stick of butter is 1/4 of a cup.
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 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.
Thank you so much for the information 🙂 Happy Thanksgiving!
Can I use my spring firm pan I got for the IP?
As long as it is the size listed for this recipe.
Is there major taste difference if I don’t add the Chile’s?
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.
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!
Not sure what you have but if you ordered 7″ then it should be right, it does look rather small.
What size IP did you use, I have a 6 qt
What size bundt pan do you use?
There is a link in the post showing you mine.
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.
It’s not really instant and you could use any sort of corn bread mix in a box.
Jiffy corn bread if just a brand. Any corn muffin mix should work.
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.
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!
I’m so glad you loved it too!!
Great recipe. Making it again for Easter. Thank you for sharing!
OH Yeah so glad you loved it too!!
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?
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.
What size can of corn?
I used the 15 ounce for both.
This says a cup of creamed corn. Did u use the whole 15 oz can?
No, just 1 cup of that can.
This cooks for 45 minutes in the Instant Pot? That seems too long.
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? 🤔
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.
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.
What do you do with the leftover mixture?
It is only about a cup of mixture, I discarded it this time as it wasn’t enough to cook separately.
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.
GREAT idea for that extra cup of mix!!
So how long and at what temp. would you cook in the oven? Would you still cover it with foil?
Link above has cream corn casserole directions for oven. Under top picture.
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?
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.
Can you make the over version in a Bundt pan and if so is the oven temp/cooking time different?
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