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Instant Pot Corn Casserole is the classic Jiffy Corn Pudding Casserole made in the pressure cooker. An easy side dish perfect for the holidays or any day!
It’s been a few years since I made cheesy corn casserole for Thanksgiving. I always had to precook it due to a serious lack of oven space, so I just made as many Thanksgiving side dishes on the stove as I could. Stove top candied yams, and green beans, I’m looking at you!
But now that I have my Instant Pot, ( 3 actually!) I’m just a little obsessed with Instant Pot recipes. So, I made the classic Jiffy corn casserole with cheese and creamed corn in the Instant Pot. You guys, it’s so good this way!
Instant Pot corn casserole is more like a sweet corn pudding — It’s rich, thick and not dry at all. I like spice it up a little, so I add chopped jalapeno peppers and Mexican blend cheese. It’s kind of like a Mexican corn casserole — yum!
Best of all, you don’t need to give up valuable oven space to make this favorite holiday side dish! I like to pop it under the broiler for a couple minutes to melt the cheese, but it’s not a requirement.
How to Make Jiffy Corn Casserole in the Instant Pot
Both the original Jiffy corn pudding casserole and Instant Pot Jiffy corn casserole are super easy to make. And both recipes start out the same way. Just mix Jiffy corn muffin mix with creamed corn and the other ingredients together in a large mixing bowl.
Then stir in some sour cream, and pour the mixture into a greased cake pan. The pan I have is a 7 inch, so I used my 8-quart Instant Pot for this recipe. If you have a 6 quart, you’ll need a smaller pan, and you may have some leftover batter.
Cover the cake pan with aluminum foil to keep water off the top. Then, add water and place the trivet in the Instant Pot. Then, carefully lower the pan into the pot and place it on the trivet.
Pressure cook the the casserole, and allow a 5-minute natural release. Actually, you can allow a longer release or a full natural release if you want. I really saw no difference, so if time is an issue, go with a shorter release.
The corn casserole will be soft when you remove the foil, but will firm up as it rests and cools. I added some shredded cheese to the top and popped it under the broiler for a couple of minutes for added flavor and texture. It’s not necessary, but it just makes this cheesy corn casserole even more delicious!
How do you Bake a corn casserole?
You can check out the original Jiffy Spoon Bread Casserole recipe for baking directions.
Looking for more Instant pot side dish recipes?
Recommended Tools used to make corn casserole
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Recipe for Instant Pot Corn Casserole
Instant Pot Corn Casserole
Ingredients
- 1 egg
- 1 box Jiffy Corn Mix
- ½ cup butter, melted
- 1 can creamed corn
- 1 can kernel corn, drained
- 1 teaspoon dried minced onions
- 2 small jalapeno peppers, seeded and diced (or small can diced green chiles)
- 1 cup sour cream
- 2 cups water
- ¼ cup shredded cheddar or Mexican blend cheese
Instructions
- Beat the egg in a large mixing bowl, then add the muffin mix, butter, both cans of corn, onions and peppers
- Stir in the sour cream, and mix well
- Pour batter into a greased 7-inch round cake pan, and cover with aluminum foil
- Pour 2 cups water into the inner liner of an 8-quart Instant Pot, and place trivet inside
- Place cake pan on top of trivet, and place lid on Instant Pot. Turn vent to Sealing position, and hit PRESSURE COOK for 45 minutes
- Pot will take a few minutes to reach pressure, then cook for 45 minutes. Allow a 5 minute natural release, then turn valve to quick release remaining pressure. (you can do a full natural release if you prefer)
- When pin drops, open lid, and carefully remove trivet by lifting the handles. Wearing oven mitts is recommended. Remove foil from cake pan, top with shredded cheese, and broil in oven to melt cheese (if desired)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you enjoy this easy Instant Pot Corn Casserole as much as we do!
Very delicious! I used an 8-Quart Instant Pot and it came out perfectly.
Awesome, Michele! Thanks — so glad you liked it!
WOWSERS! This dish rocked the worlds of 6 hungry guests last night. I used a tall 7 inch diameter souffle dish, and my 8 quart I.P. I did make this early in the day, and warmed in the oven for the most wonderful side dish ever. Very moist, and I won’t ever deviate from your exact instructions. Thank you so much Dee, for sharing.
Thank you so much, Jeff! I am so happy you guys liked the casserole!
I tried this in my 6qt Instant Pot Duo and I could not get it to cook! I reduced the water as you said to, had it on high pressure, covered the pan in foil, and cooked for 45 minutes and it was an uncooked mess. I tried it at 45 minutes 3 different times and never cooked through. Please help!
Did you add the water to the casserole instead of the bottom of the pot? It sounds like your pot never came to pressure, which could mean that the seal was not on right, the valve wasn’t set to sealing or there wasn’t water in it to make pressure. I’ve made this several times without any problems, and I know others have, as well.
The recipe sounds delicious! Quick question, do you use low pressure or high pressure on the instant pot? Thanks!
I use high pressure for this. 🙂
Can’t wait to try your recipe for Thanksgiving. Would the cooking time be the same in a 6 quart instant pot?
Hi Gina. It should be the same, but you might have some extra batter that won’t fit in a smaller pan. Hope you like t! 🙂
I’m bringing this to a school pot luck tomorrow. Could I make the batter tonight, get it all ready ahead and IP it tomorrow right before the pot luck?
I haven’t done this, but I don’t see why it wouldn’t work. Let me know how it goes. 🙂
45 minutes seems like a long time for the IP. Can you verify that?
I tested this recipe 3 times in the 8 quart, so, yes, I can verify the cooking time. 🙂
Could you use a ceramic dish instead of a cake dish?
You can use a ceramic dish as long as it’s safe for the pressure cooker. I’ve used them before and had no trouble. 🙂
Congratulations!
Your post is featured on Full Plate Thursday this week! Thanks so much for sharing it with us, we have pinned it to our features board. Have a great week and come back real soon!
Miz Helen
This looks yummy, but I have no instant pot, I know, shame on me! Would the ingredients and measurements be the same to bake in the oven? And at what temerature and for how long? Thanks
Yes — You can make it exactly the same way, with the same ingredient amounts. Bake at 375 for about 40 minutes or until set. 🙂
This is a great Corn Casserole! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great weekend and come back soon!
Miz Helen