Instant Pot Cornbread

Side view of a piece of cornbread with butter and honey drizzled on top

5 from 1 vote

Instant Pot Cornbread is soft and moist with a tender crumb and buttery texture. You’ll never have dry or crumbly cornbread again when you cook it in the pressure cooker!

Prep Time10

Cook Time55

Total Time1 5

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 266kcal

Author: Danielle Wolter

Ingredients

1 cup cornmeal
¾ cup flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons salt
⅛ cup honey
1 ½ cups buttermilk
6 tablespoons melted butter
2 eggs beaten

Instructions

Combine all the dry ingredients in a bowl and mix together.
In a separate bowl, mix together the buttermilk, melted butter, honey and eggs.
Fold the dry mixture into the wet mixture, being careful not to over mix.
Grease a 7x3" round cake pan (choose one that fits in your Instant Pot) with butter or oil.
Pour the mixture into the pan. Cover the top of the pan with foil, making sure to seal around the edges and leave room for the bread to rise slightly.
Put one cup of water in the bottom of the Instant Pot.
Place the pan on the trivet and slowly lower it into the Instant Pot.
Cook on high pressure for 55 minutes and let pressure release naturally for 10 minutes.
Use the quick release to release any remaining pressure.
Let cool for 5-10 minutes, then remove from pan and let cool on a wire rack.
Slice and serve drizzled with honey and butter.

Notes

Avoid over mixing the batter as it can cause the cornbread to turn out tough.
Don’t cook the cornbread batter directly in the Instant Pot insert. Using the pot-in-pot method is essential for this recipe to work.
Make sure you use a trivet. It keeps the cake pan off the bottom of the Instant Pot insert and out of the water. It also makes it easier to lift the cornbread out of the Instant Pot when it’s finished cooking.
Don’t forget to add water to the bottom of the Instant Pot insert or you may get a burn message.
The Instant Pot doesn’t brown the cornbread like baking it in the oven or in the air fryer. The edges will still get a little crispy, but it won’t brown as much on top. If you’d like it golden brown, you can broil it in the oven for a few minutes (but keep an eye on it so it doesn’t burn or over bake).
While the cook time is 55 minutes in the Instant Pot, you’ll also need to factor in time for pressure to build and release, as well as time for the bread to cool.

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