Instant Pot Creamed Corn

Instant Pot Creamed Corn is a quick, easy, and ultra-creamy side dish made with simple ingredients in about 20 minutes.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 5

Time to Pressure 10

Total Time 20

Servings servings

Calories 209kcal

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.

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.