Moist, flavorful, and incredibly simple, this Instant Pot Cornbread is sure to become your go-to recipe. The best part: no oven required.
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This cornbread quickly became a family favorite at our house—my daughter would happily eat the whole loaf if I let her. Light and tender, it’s perfect dipped into chili or soup, or enjoyed on its own with a pat of butter or a drizzle of local honey.
You can serve it as a sweet side dish or keep it simple for breakfast or a snack. It pairs well with flavored butters, honey, or any savory main. And because it’s made in the Instant Pot, you won’t heat up the kitchen.
Why You’ll Love This Instant Pot Cornbread
- Effortless to make. No mixer needed—just whisk the batter by hand and pour it into a springform pan.
- Simple pantry ingredients. With nine basic ingredients, you can make this any day of the week.
- No oven required. Ideal for hot weather or when your oven is busy—this cornbread cooks entirely in the Instant Pot.
Ingredients You’ll Need
- All-purpose flour
- Yellow cornmeal
- Baking powder
- Baking soda
- Egg
- Milk
- Vinegar or lemon juice — used to make a quick buttermilk (or substitute 1 cup buttermilk)
- Butter — melted and cooled
- Sugar — for a slightly sweet cornbread
Equipment
- Instant Pot (6 or 8 quart)
- Instant Pot trivet
- Mixing bowls
- Wooden spoon or spatula
- Liquid measuring cup
- Measuring cups and spoons
- 7-inch springform pan
- Aluminum foil
How To Make Instant Pot Cornbread
1. In a medium bowl, whisk together the flour, baking powder, baking soda, and cornmeal. Set aside.
2. Prepare the springform pan by spraying it with nonstick spray or rubbing with butter.
3. In a liquid measuring cup combine the milk and vinegar. Let it sit for about 5 minutes to create a quick buttermilk.
4. In a large bowl, mix the sugar, cooled melted butter, and egg until combined. Add the milk-and-vinegar mixture and stir to combine.
5. Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix, or the cornbread may become dense.
6. Pour the batter into the prepared springform pan and cover the top tightly with aluminum foil.
7. Pour 1 cup of water into the bottom of the Instant Pot to prevent a burn notice. Place the trivet inside, set the springform pan on the trivet, and carefully lower it into the pot.
8. Close the lid and set the Instant Pot to High Pressure for 50 minutes. When the cook time finishes, allow a 10-minute natural release, then release any remaining pressure carefully. Remove the pan; there may be condensation on the foil—dab it with a paper towel to avoid burns.
9. Let the cornbread cool on a wire rack. Run a knife around the edge of the pan and release the springform. Serve warm or at room temperature.
Variations
- Spicy: Stir in sliced jalapeños and shredded cheddar for a kick.
- Veggie-packed: Add 1 cup chopped broccoli and top with cheddar for a savory twist.
- Textured: Fold in a cup of drained canned corn or frozen corn kernels.
- Mini cornbreads: Use egg-bite molds and pressure cook for about 20 minutes on high, then natural release for 10 minutes (work in batches).
How To Store Leftover Cornbread
Store leftover cornbread in an airtight container for up to 4 days. Enjoy at room temperature or toast a slice to warm and melt butter—it’s a favorite way to eat leftovers.
Frequently Asked Questions
Yes. Cool the cornbread completely, remove it from the pan, wrap tightly in plastic wrap, place in a resealable bag, and freeze up to 3 months.
Yes. Use a standard 7-inch cake pan, butter it well, and line the bottom with parchment paper so the cornbread releases easily.
Yes. Omit the foil if baking in the oven and bake at 350°F (175°C) for 35–45 minutes, or until a toothpick comes out clean.
Other Recipes To Try
If you enjoyed this Instant Pot Cornbread, try other Instant Pot favorites or share your results on social media. I appreciate when readers tag me and share photos—happy baking!
- More Instant Pot Recipes
- Instant Pot Chicken Drumsticks
- Instant Pot Dinner Rolls
- Creamy Instant Pot Feta Pasta
- Instant Pot Carrot Cake
- Instant Pot Buffalo Chicken Dip
- Creamy Instant Pot Chicken Tetrazzini
📖 Recipe
Easy Instant Pot Cornbread
Equipment
- Instant Pot (6 or 8 quart)
- Instant Pot trivet
- Mixing bowls
- Wooden spoon
- Liquid measuring cup
- Measuring cups and spoons
- 7-inch springform pan
- Aluminum foil
Ingredients
- 1 cup All Purpose Flour
- 1 cup Cornmeal
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 cup Milk (whole, 2% or 1%)
- 2 tbsp 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 the flour, baking powder, baking soda, and cornmeal. Set aside.
- Spray the springform pan with cooking spray or rub with butter.
- Combine the milk and vinegar in a liquid measuring cup and let sit for 5 minutes.
- In a large bowl, mix sugar, cooled melted butter, and egg until combined.
- Add the milk mixture and stir.
- Fold the dry ingredients into the wet until just combined; do not overmix.
- Pour batter into the springform pan and cover tightly with foil.
- Add 1 cup water to the Instant Pot, place the trivet inside, set the pan on the trivet, and lower it carefully into the pot.
- Pressure cook on High for 50 minutes. Allow a 10-minute natural release, then release any remaining pressure. Remove the pan and cool on a wire rack. Serve warm or at room temperature.
Notes
- You can use 1 cup buttermilk instead of milk plus vinegar.
- If pressure remains after the 10-minute natural release, release it manually before opening.
- Use cooled melted butter so it doesn’t cook the egg while mixing.
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Carbohydrates: 32g
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Protein: 4g
Nutrition information is an estimate and not guaranteed.
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