Have you tried Instant Pot Cornbread? It’s super easy, and yields 8 delicious slices of cornbread to serve with a favorite soup or meal.
When I was growing up, my Mom made homemade cornbread for our family a LOT! I guess she also ate a lot of cornbread while she was growing up in East Texas, and she passed her love of it on to me!
Typically I bake many varieties of cornbread, but have also used my Instant Pot to make it, too! It is especially convenient to use an Instant Pot when it’s hot outside and I don’t want to heat up our kitchen using the oven!
Today I want to share this simple recipe with you, and hope you enjoy it, too. If you have access to an Instant Pot (our son gave me the one I use), I’d encourage you to try this cornbread recipe, because it’s so good! Here’s how to make Instant Pot Cornbread.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Cornbread Batter
Whisk an egg, buttermilk and vegetable oil in a medium-sized bowl until these ingredients are well-combined and lump-free.
Add yellow cornmeal, all purpose flour, granulated sugar, baking powder and salt to the egg mixture in the bowl. Stir until all ingredients are combined.
That’s it! See how easy that was? This is your batter for the cornbread! Now it’s time to prepare the pan for the batter.
Prepare The Pan For The Cornbread
I have an 8 quart Instant Pot, so I use a 7″ springform cheesecake pan (with removable bottom) when I make the Instant Pot cornbread. You can also use a 7″ cake pan for this recipe, if needed.
Tightly wrap a sheet of aluminum foil around the bottom of the pan (on the OUTSIDE) to seal the pan. This helps prevent any liquid from getting in or batter leaking out while the cornbread is cooking!
Spray the bottom and sides of the springform pan (on the INSIDE) with non-stick baking spray. Pour the cornbread batter into the springform pan.
Now tightly cover the top of the springform pan with aluminum foil to seal it. You should now have tightly wrapped foil on the TOP and the BOTTOM of the batter-filled springform pan.
Into The Instant Pot It Goes
Place a trivet on the bottom of the inner pot, then add 1 cup of water to the Instant Pot (the water is necessary to bring the Instant Pot to full pressure). Carefully lower the foil-covered springform pan onto the trivet.
You should now have water, a trivet, and the foil-covered springform pan in the inner pot of your pressure cooker. Now it’s time to cook some cornbread!
Time To Cook Your Instant Pot Cornbread
Securely lock the lid in place, and flip the pressure release valve to SEALING. Press the MANUAL (or HIGH PRESSURE) button and program the timer for 55 minutes.
It takes 10-15 minutes for the Instant Pot to reach full pressure, then the pressure gauge will pop up, and the timed cooking program will begin.
Once the cooking time ends, let the pressure release NATURALLY (do nothing) for 10 minutes, then flip the pressure release knob to VENTING, to release any remaining pressure/steam from the machine.
Once all steam has been released and the pressure gauge drops back down, the Instant Pot may be opened safely.
Remove Cornbread From The Pan
Carefully remove the cornbread pan out of the Instant Pot. Wipe off any excess moisture from the foil on top with paper towels before opening.
Remove the foil completely from the pan. Release the springform latches to remove the sides of the pan and lift the cornbread out by pushing up the bottom removable piece of the pan. Let the Instant Pot Cornbread cool on a wire rack for a minute or two before slicing and serving.
Serve The Instant Pot Cornbread
Serve the Instant Pot cornbread warm. I love a wedge of cornbread covered with softened butter, and my husband loves his cornbread slice drizzled with honey or molasses.
This cornbread will pair nicely with a large variety of main dishes, but our favorite way to enjoy a slice is with a big steaming hot bowl of my Mom’s Old-Fashioned Chili!
We love this cornbread, and I hope you have the chance to make this recipe, and trust you’ll love it, too! I appreciate how easy it is to make in my Instant Pot, and it tastes wonderful, as well.
Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a great day.
Looking For More INSTANT POT Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have begun adding Instant Pot recipes to this blog over the past few months and already have a nice selection you might enjoy, including:
- Instant Pot Pork Carnitas
- Butter Chicken
- Instant Pot Ground Beef Stroganoff
- Broccoli Cheese Soup
- Instant Pot Rice Pudding
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Original recipe source: Aimee, at: https://www.shugarysweets.com/instant-pot-cornbread/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Have you tried Instant Pot Cornbread? It's super easy, and yields 8 delicious slices of cornbread to serve with a favorite soup or meal.
- 1 large egg
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- ⅔ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup water (for the Instant Pot)
Whisk egg, buttermilk and oil in a medium bowl until combined and lump-free. Stir in cornmeal, flour, sugar, baking powder and salt just until combined.
Tightly wrap aluminum foil outside around the bottom of a 7" springform pan to seal the pan. This prevents liquid from getting in or batter leaking out while cornbread cooks! Spray the inside (bottom/sides) of the springform pan with non-stick baking spray.
Pour cornbread batter into prepared springform pan. Tightly cover the top of the springform pan with more foil, to seal it. You should have tightly wrapped foil on the TOP and BOTTOM of the batter-filled springform pan.
Place trivet on the bottom of the pressure cooker's inner pot; add 1 cup of water. Carefully lower the foil-covered springform pan onto the trivet.
Lock the lid in place; flip pressure release valve to SEALING. Press MANUAL (or HIGH PRESSURE) button; set timer for 55 minutes. It takes 10-15 minutes for the Instant Pot to reach full pressure, then the pressure gauge will pop up, and cooking program will begin. Once done, let pressure release NATURALLY (do nothing) for 10 minutes, then flip pressure release knob to VENTING, to release any remaining pressure/steam. When all steam has been released and pressure gauge drops down, the Instant Pot can be opened safely.
Carefully remove springform pan from the Instant Pot. Wipe excess moisture from the foil on top with paper towels before opening. Remove foil completely. Release latches to remove the sides of the pan. Transfer cornbread to cutting board; let it cool 1-2 minutes before slicing/serving. Enjoy!
Here’s one more to pin on your Pinterest boards!