Instant Pot Cornbread is an easy to make side dish for cozy fall and winter soups or as a side for summer barbecues. Moist and buttery, this healthy cornbread will be a family favorite!
A few months ago I decided to give baking in my Instant Pot a try. I had mastered soups and dinners but was a total novice when it came to instant pot baking.
Starting out with the quintessential banana bread, I gave making bread in my instant pot a try. The results were delicious and I couldn’t believe that I had made banana bread in my Instant Pot.
On a separate note, you can catch that recipe for instant pot banana bread over on Instagram!
So when I started to brainstorm about some healthy fall recipes, soups and stews came to mind! What is better with a cozy bowl of soup than a slice of cornbread?
I wanted to duplicate the success of the banana bread by trying out instant pot cornbread. Not only did the results turn out incredible, but this healthy cornbread was also made with scratch ingredients that made it completely homemade but also super easy.
Another Delicious Instant Pot Recipe from Momma Fit Lyndsey!
Here’s how I made Instant Pot Cornbread from Scratch
To begin I made my own homemade jiffy cornbread mix. In addition to preservatives and hydrogenated oils, I wanted to make homemade jiffy corn muffin mix so I could pronounce and recognize all of the ingredients!
To make homemade jiffy corn muffin mix I used:
- gluten free flour
- non-GMO cornmeal
- coconut sugar (you can sub for organic cane sugar)
- baking powder
- salt
- ghee
*Measurements can be found in the printable recipe.
I get many of my healthy baking ingredients delivered direct to me using Thrive Market. I love being able to get things delivered fast to my home!
You can get each of the ingredients you’ll need for this and more of my healthy treat recipes at Thrive Market. Get $20 in shopping credit when you sign up for Thrive Market!
Mix in two large eggs and 1 cup of milk (either almond milk or dairy milk, depending on your preference) and you have your batter ready to go!
You will need your favorite pressure cooker (here is my recommended instant pot for this cornbread recipe) and a pressure cooker friendly baking pan (I used the bundt pan from this set for this recipe.)
Spray your pan with coconut oil spray before adding the batter. Pour one cup of water into the pot of the pressure cooker and then place the pan on the trivet.
Carefully lower the trivet into the instant pot or pressure cooker and set the timer to 20 minutes of high! Your pressure cooked cornbread is on it’s way!
Instant cornbread will be ready in about 40 minutes. This includes 10 minutes to pressurize, 20 minutes to cook and a natural release of 10 minutes.
A Few Questions You May Have About Making Cornbread in the Instant Pot
What Goes With Cornbread?
Homemade cornbread is delicious as a side for fall or winter soups. It can also be a great addition to your backyard barbecues in the summer!
Here are some of my favorite soups and stews that would be great to serve with cornbread:
- Instant Pot Gumbo
- Vegetarian Pressure Cooker Chili
- Tomato, Quinoa, Basil + Chicken Soup
- Chicken Enchilada Soup
Can I Make Ninja Foodi Cornbread?
I tested this recipe with the 6 qt. Instant Pot. If you are using a larger Instant Pot or Ninja Foodi you will need to adjust for both water and time.
I have not tested this recipe in the Ninja Foodi yet! If you do, please let me know how it turns out.
Check out all of my favorite Instant Pot accessories in my Instant Pot Gift Guide!
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Instant Pot Cornbread
Ingredients
- 1 and ⅓ cups gluten free 1-to-1 baking flour
- 1 cup non-GMO cornmeal
- ⅔ cup coconut sugar or organic raw cane sugar
- 2 tablespoon baking powder
- 1 teaspoon sea salt
- 4 tablespoon ghee melted
- 1 cup unsweetened almond milk or dairy milk
- 2 large eggs beaten
Instructions
- Mix together dry ingredients with melted ghee. Mix in milk and eggs.
- Spray pressure cooker safe pan with coconut oil cooking spray. Pour 1 cup water into the pot of the Instant Pot or pressure cooker. Carefully pour batter into the pan and place on the trivet. Lower trivet into the Instant Pot.
- Cook on manual high pressure for 20 minutes. Allow natural release for 10 minutes. Allow cornbread to cool in the pan for a few minutes before using a small knife to loose it from the pan. Allow cornbread to cool on a cooling rack. Top with butter or ghee and serve.
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