Instant Pot Corn Casserole Recipe
Easy Instant Pot corn casserole recipe is a must during the holidays. Cheesy creamed corn side dish in your Ninja Foodi pressure cooker for Thanksgiving!
Servings: 8
Equipment
- 1 mini bundt pan 6 cup
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
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