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?
Recipe for Instant Pot Corn Casserole
Instant Pot Corn Casserole
- 1 egg
- 1 box Jiffy Corn Mix
- 1/2 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
- 1/4 cup shredded cheddar or Mexican blend cheese
- 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)
I hope you enjoy this easy Instant Pot Corn Casserole as much as we do!