Instant Pot Corn Casserole is the classic Jiffy Corn Pudding Casserole made in the pressure cooker. An easy side dish perfect for the Thanksgiving holidays or any day!
2smalljalapeno peppers, seeded and diced (or small can diced green chiles)
1cupsour cream
2cups water
¼cupshredded 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
Recipe was made in an 8-quart Instant Pot electric pressure cooker. If using 6 quart, use a smaller pan that fits. There may be some batter left over. Reduce amount of water in pot to 1 cup.