This Instant Pot Cornbread is a reliable, hands-off side when your oven is full or you want a quick, comforting bread. It comes out soft, tender, and lightly sweet. Mix everything in one bowl, pour into a pan, place it in the Instant Pot, and let the steam do the work.
Instant Pot Cornbread
When temperatures drop and you want something warming, cornbread is one of my go-to sides. It pairs beautifully with stews, beans, chilis, and roasted meats. This pressure-cooker version stays moist from the steam and reliably produces a tender crumb without any yeast or fuss.
No oven needed—perfect for freeing up the oven during holiday meals or for making a quick weeknight side. The recipe is flexible: add corn kernels, shredded cheddar, or diced jalapeños to customize the flavor and texture.
Whether you serve it with chili, barbecue, fried chicken, or simply with honey butter, this Instant Pot cornbread is a satisfying, easy-to-make option that reheats well and stores nicely for leftovers.
Why You’ll Love This Dish
- Minimal Effort — One bowl, one pan, and very little active time.
- No Oven Required — Keeps the kitchen cool and saves oven space for other dishes.
- Moist and Tender — Pressure-cooker steam yields a soft, fine crumb.
- Quick — Ready in roughly 40 minutes from start to finish.
- Customizable — Works well with add-ins like corn, cheese, or peppers.
Recipe Shopping List
Here’s what you’ll need to make this Instant Pot cornbread. For exact quantities, see the ingredient list in the recipe card below.
- All-purpose flour — Balances cornmeal for a soft, structured crumb.
- Cornmeal — Use medium or fine grind for classic texture and flavor.
- White sugar — Adds a touch of sweetness that complements savory dishes.
- Baking powder — Leavens and lightens the batter.
- Salt — Enhances overall flavor.
- Large egg — Binds and adds moisture.
- Buttermilk — Adds tang and tenderness; whole milk works in a pinch.
- Melted butter — Provides richness and a tender crumb.
- Optional add-ins — Corn kernels, sharp cheddar, diced jalapeños, or other mix-ins you like.
Serve with a hearty chili for a classic pairing.
How To Make This Recipe
Below is a concise overview of the method. Follow the full recipe card further down for exact measurements and timing.
- Mix — Whisk dry ingredients, then stir in the wet ingredients until smooth.
- Transfer — Pour batter into a greased 7″ springform or high-sided cake pan and cover tightly with aluminum foil.
- Prepare the Instant Pot — Pour 1½ cups water into the pot, place the trivet inside, and lower the covered pan onto the trivet.
- Pressure cook — Cook on high pressure for 25 minutes, then allow a 10-minute natural pressure release.
- Rest and serve — Remove the pan, let the cornbread cool slightly, then slice and serve warm or at room temperature.
Try it alongside venison chili or your favorite stew.
Recipe Tips
Two small tools make a big difference: a 7″ springform or a high-sided 7″ cake pan, and heavy-duty aluminum foil.
The 7″ pan fits the Instant Pot well and produces even edges and a consistent rise. Covering the pan tightly with foil keeps steam out of the batter so the crust stays tender without getting soggy. Use sturdy foil and wrap it securely for best results.
If you enjoy Instant Pot breads, consider trying a yeast-based pressure-cooker loaf as a next experiment.
Recipe FAQ
For consistent results, stick with a 7″ springform or a high-sided 7″ cake pan. Larger pans may cook unevenly or overflow.
Wrap tightly and store at room temperature for up to 2 days, or refrigerate for 4–5 days. Reheat slices in the microwave or air fryer.
Yes. Cool completely, wrap well, and freeze for up to one month. Thaw and warm before serving.
Use whole milk, or make a quick buttermilk substitute by adding 1 teaspoon lemon juice or vinegar to 1/3 cup milk and letting it sit a few minutes.
No—this base recipe is delicious on its own. Add-ins like corn, cheese, or jalapeños are optional and work well.
Make it with steak chili or your favorite hearty main.
More Cornbread Recipes
- Jalapeño Cheddar Cornbread Muffins — Individual portions filled with sharp cheddar and a touch of heat from jalapeños.
- Griddle Corn Cakes with Honey Butter — A skillet-style option that’s easy to make when you want something quicker than a full loaf.
More Instant Pot Recipes
Whether you’re new to the Instant Pot or you’ve used one for years, try other reliable pressure-cooker favorites like Mexican rice, shredded chicken from frozen, or pressure-cooker beef brisket to build complete meals around this cornbread.
- Pressure Cooker Mexican Rice
- Instant Pot Shredded Chicken Breast (from frozen)
- Pressure Cooker Beef Brisket
- Smothered Shredded Beef Burritos
- Instant Pot Swiss Steak and Potatoes
From quick sides to one-pot mains, Instant Pot recipes can simplify weeknight cooking and holiday prep alike.
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Instant Pot Cornbread
Easy, flavorful cornbread made in the Instant Pot—moist, tender, and simple to prepare.
5 minutes
25 minutes
10 minutes
40 minutes
Ingredients
Base Cornbread Mix
- ⅔ cup all-purpose flour
- ½ cup cornmeal
- ½ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- ⅓ cup buttermilk (or whole milk)
- 3 tablespoons melted butter
Optional Add-ins
- ½ cup corn (thawed or canned)
- ½ cup sharp cheddar cheese, shredded
- ⅛ cup diced jalapeños
Instructions
- Combine all dry ingredients in a mixing bowl. Add egg, buttermilk, and melted butter; stir until just combined and smooth.
- Fold in any optional add-ins if using.
- Grease a 7″ springform or high-sided 7″ cake pan. Pour batter into the pan and cover tightly with aluminum foil.
- Pour 1½ cups of water into the bottom of the Instant Pot. Place the trivet inside and carefully lower the covered pan onto the trivet.
- Cook on high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then release any remaining pressure and remove the pan.
- Let the cornbread rest briefly before removing the foil and slicing. Serve warm or at room temperature.
Notes
- A boxed cornbread mix (such as a standard cornbread mix) can substitute the first five dry ingredients if you prefer a shortcut.
Nutrition Information
Yield: 8
Calories per serving: 252
Nutrition data is an estimate. Consult a trusted source if you need precise nutrition information for medical reasons.