This pressure cooker cornbread is the perfect side dish for any holiday and perfect served with chili! An easy homemade cornbread recipe cooked right in your Instant Pot and comes out so pretty using this bundt pan. Add some chiles and even jalapenos and enjoy your favorite bread in no time at all.
I have used my mini bundt pan to cook some wonderful desserts in my Instant Pot but hadn’t attempted any sort of pressure cooker bread until the other night and it worked really well. Why would you bother cooking pressure cooker cornbread instead of putting it in your oven you might ask, well I have a very good answer to that. You see we used to live where it hit 114 degrees during the summertime quite frequently and there was NO way I was going to turn on my oven! My electricity bill was high enough just trying to keep us cool, and during the holidays I never have enough room in my oven for everything so it’s nice to eliminate one dish and make it in your Instant Pot or Crock Pot Express or whatever other pressure cooker you have. It’s definitely a favorite Instant Pot recipes side dish of ours.
I used the recipe on the back of the Albers yellow corn meal box and added the can of chiles because I thought that would give it a wonderful flavor and it did.
You could use another brand of corn meal but that is the one I gravitated to and it worked well.
I will say everyone has a preference when it comes to cornbread. One difference would be the add ins. Want to make it spicy, add some diced jalapenos. I don’t prefer that but still like added flavor so I like adding a can of diced chiles to a lot of dishes and added it to this pressure cooker cornbread recipe too.
It came out really well the first time around even though I wasn’t sure of the timing.
I put it in for 38 minutes and once it cooled was cooked perfectly thru as you can see here. If you prefer it moister you could set it for closer to 35 minutes.
I used my mini bundt pan which is one of my Instant Pot accessory recommendations and it helps with cooking it evenly I think. When you use a springform pan instead the inside is going to be moister than the outer rim, I just think using this not only cooks evenly but looks really pretty when you serve it!
I have a 6 qt. Instant Pot and this would serve probably 10-12 people as a side dish with 1 piece each, I wouldn’t add any more to the pan or it will overflow.
It pairs perfectly with our Instant Pot chili so try them both tonight!
Here is what you’ll need to make this easy pressure cooker cornbread
- 6 cup bundt pan
- Corn meal – this is the one I used
- Baking powder
- Chiles and/or jalapeno – optional
- 1 c yellow corn meal I used Albers brand
- 1 c all purpose flour
- 1/4 c sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 c milk vitamin d is best
- 1/3 c vegetable oil
- 1 egg
- 1 can chiles minced, we used mild, 4 oz., optional
- 1/2 diced jalapeno optional
Add all dry ingredients into a bowl and mix well.
In another bowl gently whip your egg and add your milk and oil, dump this into your dry mixture and fold together gently until combined.
Add can of diced chiles (makes it taste really good and not spicy if you use mild). Fold together.
Spray the inside of your 6 c bundt pan (this will fit inside a 6qt and 8qt Instant Pot or other pressure cooker). Pour batter inside.
Cover top of bundt pan with a paper towel and then with foil and seal around edges.
Put a trivet inside your Instant Pot with 2 cups water.
Lower your bundt pan on to your trivet (use a sling so you can lift it back out).
Close your lid and steam valve and set to pressure, high, for 38 minutes.
Allow to naturally release. Take bundt pan out, remove foil and paper towel and cool on a cooling rack.
Gently loosen edges from pan so it will slide out. Put cutting board or plate on top and carefully flip over. Remove bundt pan, cut and serve.