instant pot corn casserole recipe
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4.78 from 9 votes

Instant Pot corn casserole recipe

This Instant Pot corn casserole recipe is a must during the holidays. Cheesy creamed corn side dish in your pressure cooker for Thanksgiving is a must!
Prep Time15 mins
Cook Time45 mins
Total Time33 mins
Course: Side Dish
Cuisine: American
Keyword: casserole, instant pot, popcorn, pressure cooker, side dish, vegetable
Servings: 8
Calories: 377kcal
Author: The Typical Mom

Ingredients

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

Nutrition

Serving: 4oz | Calories: 377kcal | Carbohydrates: 41g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 706mg | Potassium: 262mg | Fiber: 4g | Sugar: 11g | Vitamin A: 705IU | Vitamin C: 9.7mg | Calcium: 154mg | Iron: 1.4mg