This Instant Pot Creamed Corn is a quick and easy side dish that comes together in just about 20 minutes. Made with a few simple ingredients, it’s rich, creamy, and perfect for weeknight dinners, holidays, or potlucks.
This Instant Pot Creamed Corn is the ultimate easy side dish. Using just a handful of simple ingredients, you can make this rich and creamy corn side dish in about 20 minutes—no stovetop stirring required.
Whether you’re serving it with weeknight fried chicken or a holiday ham, this crowd-pleasing comfort food is always a hit.
Ingredient notes and substitutions
- Butter: I like to use salted butter, but you could also use unsalted butter.
- Corn: If fresh corn is in season, you can use fresh corn kernels instead of frozen.
- Cream cheese: The cream cheese helps to thicken the creamed corn and adds richness as well.
- Cayenne pepper: Feel free to add more or less to taste.
How to make Instant Pot creamed corn
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Press sauté. Add the butter and stir until melted.
Step 2: Add the onion and sauté for about 3-4 minutes, or until softened.
Step 3: Stir in the corn and broth. Press cancel.
Step 4: Close and lock the lid. Press manual high pressure, and adjust the cooking time to 2 minutes. Be sure that the pressure release valve is set to sealing.
Step 5: When the cooking time ends, carefully turn the pressure release valve to venting.
Unlock the lid, and stir in the parmesan, cream cheese, cream, cayenne, and salt and pepper.
Step 6: Add more salt and pepper to taste. Serve warm.
Tips
- Dairy: It’s important to wait until after pressure cooking to add the dairy products as they can curdle under pressure.
- Flavors: You can adjust the flavors in the creamed corn by adding more or less cayenne pepper and by adding more or omitting the parmesan cheese.
Serving suggestions
Creamed corn goes well with main dishes like barbecue beef, pulled pork, and pulled chicken, as well as holiday mains like turkey or ham.
Storage
Store any leftover creamed corn in an airtight container in the refrigerator. It will keep for up to 3 days when properly stored in the fridge.
Instant Pot Creamed Corn
Equipment
Ingredients
- 2 tablespoons butter
- 1 cup finely diced white or yellow onion
- 2 pounds frozen corn kernels
- 1 cup reduced-sodium vegetable broth or chicken broth
- 1/2 cup grated Parmesan cheese
- 2 ounces cream cheese at room temperature
- 1/4 cup heavy cream
- Pinch cayenne pepper
- Salt and pepper
Instructions
- Press sauté.
- Add the butter and stir until melted.2 tablespoons butter
- Add the onion and sauté for about 3-4 minutes, or until softened.1 cup finely diced white or yellow onion
- Stir in the corn and broth.2 pounds frozen corn kernels, 1 cup reduced-sodium vegetable broth or chicken broth
- Press cancel.
- Close and lock the lid. Press manual high pressure, and adjust the cooking time to 2 minutes. Be sure that the pressure release valve is set to sealing. It should take about 10-15 minutes for the pot to come to pressure.
- When the cooking time ends, carefully turn the pressure release valve to venting.
- Unlock the lid, and stir in the parmesan, cream cheese, cream, cayenne, and salt and pepper.1/2 cup grated Parmesan cheese, 2 ounces cream cheese, 1/4 cup heavy cream, Pinch cayenne pepper
- Add more salt and pepper to taste.
- Serve warm.
Notes
- Butter: I like to use salted butter, but you could also use unsalted butter.
- Corn: If fresh corn is in season, you can use fresh corn kernels instead of frozen.
- Cream cheese: The cream cheese helps to thicken the creamed corn and adds richness as well.
- Cayenne pepper: Feel free to add more or less to taste.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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