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Instant Pot Cornbread

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!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Pressurization 10 minutes
Servings 12 pieces
Calories 188kcal
Author Lyndsey

Ingredients

  • 1 ⅓ gluten-free flour recommend Bob's Red Mill or King Arthur
  • 1 cup cornmeal
  • cup coconut 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.

Nutrition

Serving: 1slice | Calories: 188kcal | Carbohydrates: 31.2g | Protein: 4g | Fat: 5.5g