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instant pot corn casserole with cheese on a spoon
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4.94 from 16 votes

Instant Pot Corn Casserole

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!
Course Side Dish
Cuisine American
Keyword Instant Pot corn casserole
Prep Time 10 minutes
Cook Time 45 minutes
time to pressurize 10 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 310kcal
Author Dee


  • 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)


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.


Calories: 310kcal