Name: Instant Pot Cornbread Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; ½ cup granulated sugar; 1 tbsp baking powder; ½ tsp salt; 1 cup milk; 2 large eggs; ¼ cup melted butter or vegetable oil; 1 tbsp honey (optional)

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If you have been searching for an easy and delightfully moist cornbread without the hassle of turning on your oven, you are in for a treat. This Instant Pot Cornbread Recipe brings together the classic flavors of cornmeal and a tender crumb using your pressure cooker, making it a perfect companion for chili, soup, or barbecue nights. It’s fluffy, slightly sweet, and incredibly satisfying—plus, it’s ready faster than you might expect when using this clever cooking method. Let me walk you through how to create this comforting dish that feels homemade but saves you time and effort in the kitchen.

Ingredients You’ll Need

A top view of several glass and white bowls arranged on a white marbled surface, each containing different ingredients for cooking. The biggest bowl in the center has two layers of yellow cornmeal and white flour side by side. To its left is a glass bowl filled with white liquid and below it, a white oval bowl with two eggs, one brown and one light beige. Next to the eggs is a glass bowl with bright yellow melted butter. On the right side of the big bowl, a small glass bowl has yellow corn kernels, and beside it, another small bowl contains thin orange cheddar cheese strips. Below these, a small glass bowl is full of light green chopped green onions. Three very small glass bowls have white powders and crystals arranged vertically between the corn, cheese, and onions. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Instant Pot Cornbread Recipe lies in how simple and pantry-friendly the ingredients are, yet each one plays a key role in delivering that perfect texture and balanced flavor. The cornmeal brings a delightful grainy sweetness and crumbly texture, while the all-purpose flour ensures the bread holds together tenderly without falling apart. A touch of sugar and honey provide subtle sweetness, baking powder makes it rise nicely, and butter adds richness and moisture.

Yellow cornmeal: The heart of cornbread, giving a rich corn flavor and rustic texture.
All-purpose flour: Helps bind the ingredients for a soft, cohesive crumb.
Granulated sugar: Adds just enough sweetness to balance the cornmeal.
Baking powder: Essential leavening agent to lift and fluff the bread.
Salt: Enhances all the flavors and balances the sweetness perfectly.
Milk: Moisturizes the batter and helps create a tender crumb.
Large eggs: Provide structure and help the cornbread rise beautifully.
Melted butter or vegetable oil: Adds richness and keeps the bread moist.
Honey (optional): For a natural sweetness and slight depth of flavor.

How to Make Instant Pot Cornbread Recipe

Step 1: Prepare Your Pan and Dry Ingredients

Start by greasing a 7-inch round cake pan that fits comfortably inside your Instant Pot. This step ensures the cornbread does not stick and can be removed easily once cooked. Then, in a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly combined. This dry mix sets the foundation for the cornbread’s texture and rise.

Step 2: Mix the Wet Ingredients

In a separate bowl, beat together the milk, eggs, melted butter (or vegetable oil if you prefer a lighter texture), and honey if you’re using it. These wet ingredients bring moisture and richness to the batter, balancing the dry components and enhancing the flavor.

Step 3: Combine Wet and Dry Mixtures

Pour the wet mixture into the bowl with the dry ingredients and gently fold them together just until combined. Make sure not to overmix to maintain a tender and light crumb in your cornbread.

Step 4: Prepare for Pressure Cooking

Transfer the batter to the greased pan and cover it loosely with foil to prevent condensation from dripping onto the cornbread during cooking. Add 1½ cups of water to the bottom of your Instant Pot, set the trivet inside, and place your prepared pan on top of the trivet. This setup allows the cornbread to steam perfectly in the Instant Pot environment.

Step 5: Pressure Cook and Finish

Seal the Instant Pot lid and set it to cook on High Pressure for 35 minutes. After the cooking time, let the pressure release naturally for about 10 minutes before performing a quick release for any remaining pressure. Carefully remove the pan—watch out, it will be hot! Let the cornbread cool slightly before slicing.

How to Serve Instant Pot Cornbread Recipe

A round, golden yellow cornbread is placed on a white marbled surface lined with white parchment paper. A large slice has been taken out from the cake, and two long, thick slices lie on their side next to the main piece, showing a dense and slightly crumbly inside texture with a warm, orange tinge. The top of the cornbread is smooth with small, uneven cracks and a matte finish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a touch of elegance and extra flavor, you can add a pat of butter on each slice, allowing it to melt slowly over the warm cornbread. A drizzle of honey or a sprinkle of fresh herbs like chopped chives or rosemary can also elevate the presentation. Adding a bit of shredded cheese on top right after cooking creates a melty, savory crust that’s utterly irresistible.

Side Dishes

This Instant Pot Cornbread Recipe is a cozy companion to hearty meals. Serve it alongside a bowl of chili, stew, or creamy soups to soak up delicious juices. It pairs wonderfully with barbecue plates—think pulled pork, ribs, or grilled veggies—for a complete and satisfying meal.

Creative Ways to Present

Think beyond the usual slice! Use cornbread squares to create mini sandwiches filled with sliced meats or veggies. Crumble some over salads for added texture, or transform leftovers into cornbread stuffing for a festive twist. The adaptability of this recipe is part of why it’s such a treasure in your Instant Pot repertoire.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cornbread tightly in plastic wrap or store it in an airtight container at room temperature. This keeps it fresh and moist for up to 3 days, making it perfect for quick snacks or breakfast on the go.

Freezing

To preserve it longer, slice the cornbread and place the pieces in a freezer-safe bag or container. Freezing maintains quality for up to 2 months. When you want to enjoy it, simply thaw at room temperature or in the fridge overnight.

Reheating

Reheat slices in the microwave for about 20 to 30 seconds or warm them in a toaster oven until heated through and slightly crisp on the outside. You can also pop the cornbread under a broiler for a minute or two to refresh that golden top and add a subtle crunch.

FAQs

Can I use a different type of flour in this Instant Pot Cornbread Recipe?

Yes, you can substitute all-purpose flour with whole wheat flour for a nuttier flavor and higher fiber content, but keep in mind the texture may be denser. For gluten-free options, try a gluten-free all-purpose blend, but the crumb might change slightly.

Do I need to adjust the cooking time if I change the pan size?

It’s best to use a pan that fits well inside the Instant Pot and holds the recommended batter amount. Using a smaller or larger pan might require adjusting the cooking time to ensure the cornbread cooks evenly without over- or undercooking.

What is the advantage of making cornbread in the Instant Pot?

Using the Instant Pot allows you to make moist, tender cornbread without needing to heat up your entire kitchen or rely on an oven. The gentle steam created during pressure cooking results in a uniquely fluffy texture that’s hard to replicate with traditional baking.

Can I add mix-ins like corn kernels or cheese to this recipe?

Absolutely! Stirring in corn kernels or shredded cheese before cooking adds amazing bursts of flavor and texture. Just be mindful not to overload the batter, as it could affect how well it cooks in the Instant Pot.

How do I get a golden crust on my Instant Pot Cornbread?

Since the Instant Pot doesn’t brown the top, a quick broil in your oven for 2 to 3 minutes after pressure cooking creates that lovely golden crust everyone loves. Just watch closely so it doesn’t burn.

Final Thoughts

This Instant Pot Cornbread Recipe has quickly become one of my treasured go-to comfort foods. Its ease, incredible texture, and delightful flavor make it a winner for both novice and seasoned home cooks. I hope you enjoy making it as much as I do—ready to warm your heart and your dinner table in just under an hour. Give it a try and watch this cornbread become a staple in your recipe box!