Pressure Cooker Cornbread
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 moist and pretty using this bundt pan. Add some chiles and even jalapenos and enjoy your favorite bread in no time at all.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
- 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 buttermilk or vitamin d milk
- 1/3 c vegetable oil
- 1 egg
- 1 can chiles minced, we used medium, 4 oz., optional
- 1 tsp diced jalapeno optional
Add all dry ingredients into a bowl and mix well.
In another bowl gently whip your egg and add your buttermilk 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, medium is great too). 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 35 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.
Serving: 3oz | Calories: 210kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 251mg | Potassium: 224mg | Fiber: 1g | Sugar: 6g | Vitamin A: 65IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 1.2mg