Smooth slightly sweet creamy souffle style corn bread, with savory bites of vegetables, and a little bit of crunch where it caramelizes on the bottom of the Instant Pot.
Course Side Dish
Cuisine American, instant pot
Keyword Instant Pot Corn Pudding, Instant Pot Side dish, Loaded Corn Pudding
Prep Time 15minutes
Cook Time 30minutes
Pressure and release time 30minutes
Total Time 1hour15minutes
1packages of Jiffy corn muffin mix8 ounces
1cupof sour cream
1 1/2cupsof shredded Parmesan cheese
1cupcrisp cooked baconcrumbled
1green pepperseeded and diced
1red pepperseeded and diced
Add the butter to the Instant Pot, and turn on the SAUTE on medium setting. Melt the butter, add the onion, red pepper and green pepper. Cook stirring often until peppers are softened and onions are browned and caramelized. Turn off the Saute setting by hitting the cancel button.
Add the Jiffy corn muffin mixes, creamed corn, frozen corn, sour cream, eggs, milk, Parmesan cheese, and bacon. Stir well to blend all ingredients together. Place the lid on the Instant Pot and lock into position. . Turn the pressure valve to 'SEALING', 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 let Instant Pot do a natural release. Pot automatically release the pressure. When all the pressure has been released, carefully remove the lid from the Instant Pot, and serve immediately, or press the keep warm button, and serve when ready. Enjoy!
Instant Pot Loaded Corn Pudding https://wordpress-547731-1928339.cloudwaysapps.com/loaded-corn-pudding/