Easy Instant Pot Cornbread

A pie server is taking a piece of the Instant Pot Cornbread.

5 from 1 vote

Moist, full of flavor, and so easy to make, this Instant Pot Cornbread will be your new go to cornbread recipe! And the best part is, you never have to turn on the oven!

Prep Time5

Cook Time50

Course: Appetizer

Cuisine: American

Servings: Servings

Calories: 248kcal

Author: Lynn Polito

Equipment

Ingredients

1 cup All Purpose Flour
1 cup Cornmeal
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Milk Whole, 2%, or 1%
2 tablespoon White Vinegar or Lemon Juice
1 Egg
½ cup Sugar
½ cup Melted Butter Cooled
1 cup Water For the bottom of the Instant Pot

Instructions

In a medium bowl, mix together the flour, baking powder, baking soda, and cornmeal. Set that aside.
Spray the springform pan with cooking spray or wipe the springform pan with butter.
In a liquid measuring cup, add the milk and vinegar. Let that sit for 5 minutes.
In a large bowl, add the sugar, cooled melted butter, and egg. Mix well until fully combined.
Add the milk and vinegar mixture and stir again.
Mix in the dry ingredients into the wet ingredients. Stir until just combined. Do not overmix as this will create a tough cornbread.
Pour the batter into the springform pan. Cover tightly with aluminum foil.
Add 1 cup of water to the bottom of the Instant Pot. Place the springform pan on the Instant Pot trivet insert and carefully lower it into the Instant Pot.
Close the lid of the Instant Pot and pressure cook on "high pressure" for 50 minutes. Naturally release the pressure for 10 minutes. Carefully remove the cornbread from the Instant Pot and allow it to cool on a wire rack. Serve hot or at room temperature.

Notes

One cup of buttermilk can be used instead of the milk and vinegar.
If there is any leftover pressure built up in the Instant Pot after the 10 minute natural release, release the pressure manually.
The butter should be cooled so it does not cook the egg when we are mixing all the ingredients together.

Nutrition