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Instant Pot Loaded Corn Pudding recipe
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Instant Pot Loaded Corn Pudding

Have this Instant Pot Loaded Corn Pudding on the table in about 30 minutes! This easy homemade corn pudding recipe filled with cheese, bell peppers and bacon is destined to become a family favorite.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: easy side dish, jiffy corn pudding
Servings: 12
Calories: 386kcal
Author: Jill

Ingredients

HERE' WHAT YOU NEED:

  • 1 can whole corn 15 - 16 ounces, drained
  • 1 can cream-style corn 15 - 16 ounces
  • 1 package corn muffin mix 8 ounces
  • 1 cup sour cream
  • 2 eggs
  • 1/3 cup milk
  • 6 Tablespoons butter - melted
  • 1 1/2 cups shredded Parmesan cheese
  • 1 cup bacon cooked and crumbled
  • 1 small onion diced
  • 1 green pepper washed and diced
  • 1 red pepper washed and diced

Instructions

HERE'S WHAT YOU DO:

  • Put the butter to the Instant Pot, and turn on the SAUTE setting. 
  • Melt the butter, and add the onion, red pepper and green pepper, and Saute until browned and caramelized. 
  • Turn off the Saute setting, and add the Jiffy corn muffin mixes, both cans of corn, sour cream, eggs, milk, Parmesan cheese, and bacon. Stir well to blend all ingredients together. 
  • Place the lid on the Instant Pot, until it beeps and locks. 
  • Turn the pressure valve to 'SEALING', and press the MANUAL button, and set the time for 15 minutes. 
  • After the 15 minutes, do a quick release, and stir the corn pudding. 
  • Place the lid back on the Instant Pot, and cook on MANUAL for another 15 minutes, and then let the Instant Pot automatically release the pressure. 
  • When all the pressure has been released, and the pressure float valve is all the way down, remove the lid from the Instant Pot, and serve immediately, or press the keep warm button.
  • Serve when ready.

Notes

NOTE: If you are not familiar with using the Instant Pot, or have never done a quick release, here's what you should do: This recipe cooks for 15 minutes, you do a quick release, and then the additional 15 minutes you let the Instant Pot release pressure automatically. So, after the first 15 minutes, when the Instant Pot beeps and goes to OFF, get an oven mitt, and gently turn the pressure valve from SEALING, to VENTING. Pressure, or steam will be released from the Pot, and this make take a couple of minutes for all the pressure to be released. When all the pressure is released, check the float valve, to make sure it is all the way down before removing the lid to the Instant Pot. If you're not familiar with where this is, check your instruction manual that came with your Instant Pot for exact locations. When the float valve has dropped down, you can safely open the lid to the Instant Pot. After you stir the corn pudding, and replace the lid, just leave the Instant Pot to cook and release the pressure automatically. Check the float valve to make sure it's down, and remove the lid. Happy Cooking!

Nutrition

Calories: 386kcal | Carbohydrates: 32g | Protein: 12g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 665mg | Potassium: 298mg | Fiber: 3g | Sugar: 9g | Vitamin A: 946IU | Vitamin C: 25mg | Calcium: 200mg | Iron: 1mg