Cheesy Instant Pot Corn Casserole

My Instant Pot corn casserole always turns out dense, rich, decadent, and comforting. This is the side dish I can rely on being the star of the holiday spread. I include it on the menu because it’s so easy to make, and it also saves oven space for other dishes.

If you are like me and need your oven for other recipes, for example, this green bean casserole, choosing side dishes that can be made in the Instant Pot is the ideal solution. I also recommend these cheesy scalloped potatoes and creamy mashed potatoes.

Also known as corn pudding or creamed corn casserole, this oldie but goodie recipe brings back so many nostalgic memories of Christmas and Thanksgiving family gatherings. I love the sweet and savory flavors and, here, the fuss-free preparation and the versatility of the recipe. Keep it classic and old-fashioned, or add your own spin with mix-ins you like. Sometimes I go all fancy by stirring in pieces of goat cheese and crispy pancetta!

Why you will love this recipe 

• It is always moist: I don’t have to worry about a dry casserole when I make this in the Instant Pot. Steaming it always creates a moist atmosphere, so it has a pudding-like texture every time I make it.  
• Save oven space: Also, I keep the oven free to make other tasty dishes. For example, if I am making this as a side dish, I can bake a turkey or ham in the oven. Or I can use the oven for side dishes and desserts. 
• Easy to make: It takes just minutes to mix in the ingredients, and after that I don’t have to babysit it or sneak peek at it; the Instant Pot does all the cooking perfectly.
• Soft and rich: The center cooks evenly while staying tender, keeping the top nice and fluffy. I can put it in the broiler to make it crunchy.

What you will need

• Produce: I use both kinds of corn for this recipe because cream-style corn has more moisture and whole-kernel corn adds bursts of texture and juicy corn flavor with starchy liquid. I also add diced green chilis to cut through the heavy sweetness with mild heat without too much spiciness.
• Wet ingredients: Eggs provide structure to bind it all together, keep the casserole moist, and trap air for lift. Melted butter adds rich flavor, creates a pudding-like texture, and keeps everything moist. Sour cream adds a mild tang and extra moisture for a velvety mouthfeel. I add the shredded cheese last to create a crunchy, golden crust. I also add 2 cups of water to the pot for pressure cooking.
• Dry ingredients: I use Jiffy Corn Mix because it has everything I need, already measured and ready. If you don’t have access to Jiffy, check the Expert tip for alternatives.
• Seasonings: I add salt to bring out the corn’s natural flavor, along with the butter and sour cream.

How to prepare

Mix the batter: First, beat the egg for 1 minute, then stir in the Jiffy mix, butter, corn, and green chilis. Then, I stir in the sour cream.

Pour it in the pan: Next, I pour the batter into a greased 7-inch round cake pan and cover it with aluminum foil. 

Cook the casserole: Now, I pour 2 cups of water into the Instant Pot and place a trivet inside. I put the cake pan on top of the trivet, lock the lid, seal it, and cook for 45 minutes. 

Remove the pan: Afterward, I let it release naturally for 5 minutes, then carefully release the remaining pressure before opening the lid. I lift the trivet pot and put the pan on a wire rack, removing the foil. 

Add the cheese: I top the casserole with the shredded cheese and broil it for a few minutes to brown it slightly. 

Rest and serve: Finally, I let the casserole rest for 5 minutes before serving with garnish.

Expert tip

How to make Jiffy Corn Mix

It may seem silly, but some people do not have access to this amazing corn mix magic in a box. Others would rather make it from scratch and don’t have the recipe. Well, I have the recipe, so I may as well share it. First, gather these ingredients, then mix them in a medium bowl until well combined. 

• 2/3 cup of all-purpose flour
• 1/3 cup of yellow cornmeal
• 1/3 cup of granulated white sugar
• 1 tablespoon of baking powder
• ½ teaspoon of salt
• 2 tablespoons of vegetable oil

More tips to consider:

• For best results, use a 7-inch springform pan to prevent sticking.
• If your trivet doesn’t have handles, make a foil sling. Just use a long piece of foil folded into thirds and tie it around the pan. 
• Don’t cook the casserole directly in the pot, or it will taste off. The inner pot gets too hot from the thick liquid. It needs a thin liquid (water) to boil and build pressure. That is why I use the trivet with the pan on top, or the pot-in-pot method.
• Cover the pan tightly with aluminum foil to prevent it from getting wet from condensation dripping on it.
• If the center is still wet or jiggly, put it back in for another 5 minutes. 

Recipe variations and add-ins:

• Cornbread chili: Add 1 pound ground beef and 3 tablespoons of my homemade taco seasoning, plus 1 can diced tomatoes, to make cornbread chili.
• Add bacon: I sometimes add chunks of thick-cut bacon to this casserole before cooking for more flavor.
• Other meat: Any meat in this corn casserole will make it a hearty dish. I like it with chopped ham or pork, but chicken is also delicious. 
• More veggies: Another way to boost this dish is to add more veggies like peas, green beans, carrots, bell peppers, and green onions.
• Spicy corn casserole: To make this a spicy corn casserole, I chop up some poblano peppers and toss them in along with a pinch of cayenne pepper. 
• Slow cooker corn casserole: You can also make this easy recipe in the slow cooker with my creamy slow cooker corn casserole. 

Serving suggestions:

This casserole is perfect with pulled pork sandwiches or beef brisket. This beef brisket is coated with my savory rub and roasted low and slow for hours, then drenched in tangy homemade barbecue sauce and grilled to perfection. Use the leftovers to make big juicy sandwiches or try my recipe for Instant Pot pulled pork made with barbecue sauce, beer, molasses, and a blend of special spices. It only takes about an hour to cook, and it melts in your mouth.

If I’m serving this as a main entrée, it goes with pretty much anything, but these Instant Pot baked beans are perfect. You can make them with dry or canned beans, depending on how much time you have. I flavor them with smoky bacon and sweet, savory barbecue sauce, and they are ready in less than an hour. And it pairs wonderfully with my classic chili. This casserole tastes so much like cornbread, after all. For dessert, my millionaire cranberry salad. It’s not too sweet but just sweet enough with pineapples, marshmallows, whipped cream, and coconut. 

How to store leftovers:

• Refrigerate: This casserole will last up to a week in the fridge in an airtight container.  
• Freezing: I put leftovers in freezer bags and store them in the freezer for up to 3 months. 
• Defrost: I thaw them overnight in the fridge before reheating.
• Reheating: To reheat, I put leftovers in the oven at 350 degrees F for 10 minutes or in the air fryer at 350 for 5 minutes.   

Frequently asked questions

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