Instant Pot Creamed Corn
You're going to love this classic Holiday side dish made in the Instant Pot! A great way to minimize hands on cooking time, while still serving up a delicious homemade, from scratch dish. This Instant Pot Creamed Corn is sweet, creamy, and oh-so-addictive!
Ingredients
- 2 10oz packages frozen corn kernels (4 ½ cups)
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon granulated sugar
- 1 tablespoon butter melted
For Thickening
- ¾ cup whole milk
- 2 tablespoons all purpose flour
Instructions
- Add the corn kernels to a heat-proof and oven safe bowl that fits inside your Instant Pot with the trivet. I used an Anchor hocking bowl, but Pyrex works well too.
- Pour 1 cup of water in the bottom of your 6 quart Instant Pot, or 1 ½ cups into the bottom of your 8 quart Instant Pot and set aside.
- Add the corn kernels to the heatproof bowl, then add in the heavy cream, salt, pepper, sugar, and melted butter. Stir well to combine the ingredients well.
- Tear off a portion of aluminum foil and fit it tightly around the top of your bowl. Repeat so that there are at least two layers of aluminum foil. Pinch the edges to seal tightly.
- Place your bowl on top of a handled trivet and lower it into the Instant Pot.
- Ensure the foil stays tucked around the bowl, and place the lid on your Instant Pot. Set the valve to "sealing" and set on manual pressure for 5 minutes.
- The Instant Pot will beep twice: once it has come to pressure, and once the cook time is through. Once the cook time is through, it will switch to warm and begin counting up as it does a natural release.
- Allow your creamed corn to do a natural release for 10 minutes before switching the valve to "venting". Once all of the pressure has released, the pin will drop, indicating it is safe to open the lid.
- Carefully remove the lid from the Instant Pot and use the handled trivet to lift the bowl from the Inner pot.
- Place the trivet on a heat proof surface, and remove the foil from the bowl.
- Stir the contents well.
- Turn your Instant Pot to the "sauté" function, pressing the button until it selects the "more" option.
- Add the contents of the bowl back to the inner pot of the Instant Pot.
- Add ¾ cup of whole milk to a small bowl, and whisk in 2 tablespoons of flour until smooth. Pour into the Instant Pot with the creamed corn.
- Stir or whisk the creamed corn over high until thickened, about 10-15 minutes.
- Once your creamed corn is thickened, remove the inner pot from the element inside the Instant Pot and transfer your creamed corn to a serving dish.
- Serve immediately, or reheat and enjoy at another time.
Notes
Alternative to the Pot-in-Pot method: If you would prefer not to use the Pot-in-Pot method, you can still make this recipe. You will need to "steam" or cook the corn alone for 3-4 minutes in the Instant Pot, drain, and then add it back to the Instant Pot with the heavy cream, salt, black, pepper, sugar, and melted butter. Bring to a simmer using the sauté function. Whisk together the milk and flour, and add to the creamed corn. Whisk well and cook for an additional 10-15 minutes, or until thickened.
Reheating: You can reheat this Instant Pot Creamed Corn by using the reheat function on the Instant Pot, or by microwaving in 1 minute intervals.
Nutrition
Serving: 1g | Calories: 154kcal | Carbohydrates: 8g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 162mg | Sugar: 4g