Instant Pot Cornbread is the best easy side dish for cozy fall and winter soups. It also works great for summer bbqs or adding to your Thanksgiving dinner. Golden, fluffy, light, moist and buttery, this healthy instant cornbread will be a family favorite!
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Baking in the pressure cooker can totally be done! It’s a concept that definitely intrigued me, so much that I first tried it out by making instant pot banana bread using my original recipe!
It’s amazing that a bundt pan works so well in the pressure cooker to create such a light, fluffy and buttery bread! Really, is there anything better than a big slice of cornbread on the side of a bowl of chili, as a side to crab cakes, or in a basket on your Thanksgiving or Christmas table?
Sure you can buy Aldi cornbread or one from your favorite bakery or grocery store, but this recipe is so easy and actually fun to make! Plus, if you’re interested in the ingredients, this one is a healthier version using non-GMO corn meal and is gluten free.
What Makes This Recipe Work
- This healthy cornbread is made with homemade, scratch ingredients. The ingredients are a copycat Krusteaz or Jiffy cornbread or corn muffin mix but with no boxed mix! It’s a homemade jiffy mix!
- Surprisingly simple and easy to make.
- Delicious balance of sweet and savory. You can add more or less coconut sugar to make it more or less sweet.
- Each of the bites of instant pot cornbread is bursting with delicious and buttery corn flavor.
- Made without milk and without sour cream yet still moist and fluffy. Also gluten free and dairy free!
Ingredients You Need For This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements.
- Cornmeal: To make gluten free and non-GMO, use organic Arrowhead Mills or a similar product.
- Almond milk: I made this with almond milk (unsweetened, original flavor) for a dairy free version, but dairy milk or buttermilk or coconut milk would work too.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact times and temperatures are available in the recipe card at the bottom.
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 model for this cornbread recipe) and a pressure cooker friendly baking pan (I used the bundt pan from this 6 qt. accessories set for this recipe.)
Spray your pan with coconut oil or cooking 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 pressure cooker and set the timer to 20 minutes of high! Your pressure cooked cornbread is on it’s way!
Instant pot 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.
Expert Tips
- Make sure you add water to the bottom of the pot and that your bundt pan size fits on top of the trivet in the pot.
- Cook time does not include pressurization time.
- Storage: Store baked, cooled bread in an airtight container in the refrigerator for up to a week. If your cornbread dries out, this is a great chance to use it to make stuffing or dressing.
- Freezer: Store baked, cooked bread in a freezer safe container for up to 3 months.
- Serve with: Top with butter, vegan butter or a drizzle of honey and serve with chili, soups like gumbo or as a side dish for your Thanksgiving or Christmas table or summer bbq.
- To make vegan, eggless or plant based use almond milk, vegan butter in place of butter and a flax egg, applesauce or store bought egg replacement.
- Try a pressure cooker approved bread pan if you would prefer to make this recipe in a loaf pan.
- Add in some chopped jalapeños for a spicy, Mexican version.
FAQs
Instant Pot 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! I also love adding it to my Thanksgiving table.
I tested this recipe with the 6 qt. Instant Pot. If you are using a larger model or Ninja Foodi you will need to adjust for both water and time.
I have not tested this recipe in the Ninja Foodi yet! However, if you use a 6 qt. model it should be the same instructions. If you do try it out, please let me know how it turns out.
You can use a pressure cooker safe silicone muffin pan or mini muffin pan. You may need to reduce the pressure cooking time to account for them baking faster.
I haven’t tested this method yet.
Yes, I used unsweetened, original almond milk in this recipe for a dairy free version.
Related Recipes
If you try this recipe, would you leave a star rating in the recipe card right below and/or a review in the comment section further down the page? And if you want more simple + delicious eats you can subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Instant Pot Cornbread
Ingredients
- 1 ⅓ gluten free 1-to-1 baking flour recommend Bob's Red Mill or King Arthur
- 1 cup non-GMO cornmeal recommend Arrowhead Mills
- ⅔ cup coconut sugar or organic raw cane sugar
- 2 tablespoon baking powder
- 1 teaspoon sea salt
- 4 tablespoon butter 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 or cooking spray. Pour 1 cup water into the pot. Carefully pour batter into the pan and place on the trivet. Lower trivet into the pressure cooker 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.
Notes
- Make sure you add water to the bottom of your pot and that your bundt pan size fits on top of the trivet in the pot.
- Cook time does not include pressurization time.
- Storage: Store baked, cooled bread in an airtight container in the refrigerator for up to a week. If your cornbread dries out, this is a great chance to use it to make stuffing or dressing.
- Freezer: Store baked, cooked bread in a freezer safe container for up to 3 months.
- Serve with: Top with butter, vegan butter or a drizzle of honey and serve with chili, soups like gumbo or as a side dish for your Thanksgiving or Christmas table or summer bbq.
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