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+ servings
instant pot cornbread with homemade jiffy mix. healthy and gluten free cornbread recipe that is great to serve with chili or soups.

Instant Pot Cornbread

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!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 pieces
Author Lyndsey


  • 1 and ⅓ cups gluten free 1-to-1 baking flour
  • 1 cup non-GMO cornmeal
  • 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


  • 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.