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Instant Pot Corn Pudding Recipes

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Parmesan Corn Pudding Plain Chicken
Parmesan Corn Pudding Plain Chicken from www.plainchicken.com

Description

Instant Pot Corn Pudding is a delicious creamy casserole-like side dish made with a combination of fresh corn, cream, eggs, and spices. This is a quick and easy recipe that is perfect for a weeknight dinner or a special occasion. The Instant Pot cooks the corn pudding in about 15 minutes, so you can have a delicious side dish on the table in no time. The pudding is rich, creamy, and full of flavor. It can be served hot or cold, making it a great addition to any meal.

Prep Time

This Instant Pot Corn Pudding recipe takes only 10 minutes of prep time before you put it in the Instant Pot. All you need to do is mix all of the ingredients together in a large bowl and then transfer them to the Instant Pot. You can easily double or triple the recipe if you need to feed a crowd.

Cook Time

The Instant Pot Corn Pudding takes only 15 minutes to cook in the Instant Pot. Once you close the lid, the pressure will build up and the cooking time will begin. After the 15 minutes is up, you can release the pressure and open the lid. The pudding should be thick and creamy and ready to serve.

Ingredients

For this Instant Pot Corn Pudding recipe, you will need the following ingredients:

  • 4 cups of fresh or frozen corn kernels
  • 1 cup of heavy cream
  • 2 eggs, lightly beaten
  • 1/2 cup of sugar
  • 1 teaspoon of salt
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground cinnamon

Instructions

To make this Instant Pot Corn Pudding, follow these steps:

  1. Place the corn kernels, cream, eggs, sugar, salt, nutmeg, ginger, and cinnamon in a large bowl.
  2. Stir until the ingredients are well combined.
  3. Grease the bottom and sides of the inner pot of the Instant Pot.
  4. Transfer the corn pudding mixture to the inner pot of the Instant Pot.
  5. Secure the lid and turn the valve to the “sealing” position.
  6. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 15 minutes.
  7. When the cooking time is finished, turn off the pressure cooker and use the quick release method to release the pressure.
  8. Open the lid and stir the pudding.
  9. Serve hot or cold.

Equipment

For this Instant Pot Corn Pudding recipe, you will need the following equipment:

  • Instant Pot
  • Large bowl
  • Measuring cup
  • Measuring spoons
  • Spatula
  • Ladle

Notes

This Instant Pot Corn Pudding recipe is best served right away, but it can be stored in the refrigerator for up to 3 days. To reheat, place the pudding in a microwave-safe bowl and microwave for 1 minute, stirring halfway through. You can also reheat the pudding in a saucepan over low heat.

Nutrition: Per Serving

This Instant Pot Corn Pudding recipe yields 8 servings. Each serving has the following nutritional information:

  • Calories: 200
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Cholesterol: 80mg
  • Sodium: 270mg
  • Carbohydrates: 25g
  • Fiber: 2g
  • Sugar: 13g
  • Protein: 6g

Recipe Tips

For this Instant Pot Corn Pudding recipe, here are a few helpful tips:

  • If you are using fresh corn, make sure to cut the kernels off the cob before adding them to the Instant Pot.
  • If you don’t have any fresh or frozen corn, you can use canned corn. Just make sure to drain it before adding it to the Instant Pot.
  • For a sweet twist, add a few tablespoons of honey to the pudding mixture before cooking.
  • For a savory twist, add a few tablespoons of freshly chopped herbs, such as chives, parsley, or thyme.
  • For a spicy twist, add a few dashes of hot sauce or cayenne pepper.
  • To make this recipe vegan, you can substitute the heavy cream with full-fat canned coconut milk and the eggs with a flax egg.

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