Instant Pot Cornbread Recipe
Description
Instant Pot Cornbread is an incredibly delicious, moist and fluffy cornbread that is ready in no time. It is a great side dish for soups, stews, or chilis. The best part is that this recipe is made in an Instant Pot, so it is easy and quick to make. It is also gluten-free and vegan-friendly, making it suitable for a variety of diets. The cornbread has a nice, buttery flavor and the texture is light and fluffy. This is the perfect accompaniment for any meal and can be served warm or cold.
Prep Time
This Instant Pot Cornbread takes about 10 minutes to prepare. This includes gathering the ingredients, measuring out the ingredients, and mixing the batter. You will also need to preheat the Instant Pot.
Cook Time
The total cooking time for this Instant Pot Cornbread is about 25 minutes. This includes the time it takes to preheat the Instant Pot, the time it takes to cook the cornbread, and the time it takes to cool the cornbread in the Instant Pot before removing it.
Ingredients
You will need the following ingredients to make this Instant Pot Cornbread: cornmeal, baking powder, salt, sugar, vegetable oil, almond milk, and vegan butter.
Instructions
1. Preheat the Instant Pot to 350°F.
2. In a medium bowl, mix together the cornmeal, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the vegetable oil, almond milk, and vegan butter until combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Grease a 7-inch round cake pan with vegan butter.
6. Pour the batter into the prepared cake pan and place it on a trivet in the Instant Pot.
7. Secure the lid and set the pressure valve to “sealing”.
8. Cook on high pressure for 25 minutes.
9. When the cooking time is done, quick release the pressure and carefully remove the cake pan from the Instant Pot.
10. Let the cornbread cool in the pan for 10 minutes before slicing and serving.
Equipment
For this Instant Pot Cornbread recipe, you will need a 6-quart Instant Pot, a 7-inch round cake pan, a trivet, and a whisk.
Notes
This cornbread can be stored at room temperature for up to 3 days. It can also be frozen for up to 3 months. To freeze, wrap the cornbread tightly in plastic wrap and place in a freezer-safe bag or container.
Nutrition: Per Serving
Calories: 192 kcal, Carbohydrates: 21 g, Protein: 3 g, Fat: 11 g, Saturated Fat: 3 g, Sodium: 213 mg, Potassium: 81 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 142 IU, Calcium: 59 mg, Iron: 1 mg.
Recipe Tips
For a sweeter version of this cornbread, you can add 1/4 cup of sugar to the dry ingredients. You can also add 1/2 cup of corn kernels or diced jalapeños for a bit of crunch and flavor. If you don’t have an Instant Pot, you can bake this cornbread in a preheated 350°F oven for 25 minutes or until a toothpick inserted into the center comes out clean.
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