Instant Pot Creamed Corn
This post may contain affiliate links. Please read our disclosure policy.
Creamy, rich, and unbelievably easy to make, this Instant Pot creamed corn will be a staple of holiday gatherings and special dinners for years to come. With an all-in-one method and a 3-minute cook time, this is one side you can count on to come together with minimal effort.
When it comes to planning for a big meal, I am one to always think I need just one more side dish. This is true of big holidays but also simple Sunday suppers or any other occasion when we have a few extra family members or guests. This creamed corn has become a go-to for just these events, because it rounds out the menu in a delicious but surprisingly low-effort way. Shh.. that last part can be our little secret. 🙂
With tender corn kernels in a luxuriously creamy sauce, it’s easy to see why this is popular. Creamed corn has southern roots and is well-suited to any cozy dinner. Bonus: the Instant Pot makes it almost completely hands-off and gives you an easy way to keep it warm while you finish other dishes or serve guests buffet-style.
Note: this is an indulgent side dish. My mantra: all things in moderation. Enjoy!
Why You’ll Love Creamed Corn in the Instant Pot
- As simple as it gets: everything goes in the Instant Pot, cook, stir, done
- Rich, creamy, and luxurious flavor
- Free up stovetop and oven space for big holiday meals
- Wildly easy to make from frozen corn and other everyday ingredients
Ingredient Notes
Put it all Together.. Literally
Although the term “dump and go” has never been my favorite, I see the value in the concept, and this recipe definitely fits the bill.
Add all ingredients to the bowl of an Instant Pot—a 6-quart model works perfectly—and give a very quick stir. They will not fully combine at this point and that is OK.
Cover, seal the lid, and set the appliance to cook for 3 minutes on manual/high pressure. It will of course take extra time to come up to pressure. This is all you need to tenderize the corn and meld everything else into a luscious cream sauce.
After the 3 minutes cook time, do a quick release of the pressure, open the lid, and stir very well.
Pro Tip
Don’t worry if the sauce looks grainy or odd when you first open the lid. This is inevitable and not a problem. As you stir, the residual heat in the Instant Pot will smooth everything out into a silky sauce that coats each kernel of corn.
Be sure to sample and season to taste at this point. An extra pinch of salt or pepper may be all you need to take this side dish from everyday to extraordinary, depending on your personal tastes.
Variations and Mix-Ins
To satisfy the widest variety of guests, serve this recipe exactly as it is, or with options to sprinkle on a dusting of freshly chopped parsley or red pepper flakes.
If, on the other hand, you know your crowd will want more heat or unique flavor, try adding a pinch of cayenne pepper, diced jalapeno or green bell pepper, or crumbled bacon on top.
For an extra kick that requires no added effort, substitute plain cream cheese with your favorite savory flavored brick.
Make Ahead and Storage Tips
- To Keep Warm: Creamed corn stays good on the “keep warm” setting in the Instant Pot for at least 2 hours after you stir and finish the dish.
- To Make Ahead: Prepare corn fully, let cool a bit, then transfer to an airtight container and store in the refrigerator for up to one day. Reheat in the microwave or on the stovetop when needed, stirring often to ensure it warms evenly.
- To Store: Leftovers can keep tightly sealed in the refrigerator for up to 3 days.
More Easy Side Dish Recipes
- Pesto Green Beans
- Buttermilk Cheddar Cornbread
- Glazed Carrots with Pistachios
- Cinnamon Honey Butter Baked Sweet Potatoes
- Herb and Parmesan-Crusted Red Potatoes
Instant Pot Creamed Corn
Ingredients
- 24 ounces frozen corn
- 8 ounces cream cheese regular or reduced-fat
- ⅓ cup heavy cream
- 5 Tablespoons butter salted or unsalted
- 2 teaspoons granulated sugar
- ¼ teaspoon each kosher salt and black pepper
- parsley or red pepper flakes optional garnish
Instructions
- Combine all ingredients in the Instant Pot. Give them a quick stir, but do not expect them to fully combine at this point.24 ounces frozen corn, 8 ounces cream cheese, ⅓ cup heavy cream, 5 Tablespoons butter, 2 teaspoons granulated sugar, ¼ teaspoon each kosher salt and black pepper
- Close and seal the lid. Cook for 3 minutes on manual/high pressure.
- When the 3 minutes is up, do a quick release of the pressure, then open the lid and stir the corn very well. Don’t worry if the sauce looks grainy at first; it will smooth out as you stir.
- Sample and season with more salt and pepper to taste.
- Serve as-is, or with a garnish of fresh parsley or red pepper flakes, as desired. Enjoy!parsley or red pepper flakes
Notes
- Cream: Using heavy cream in this recipe is the best way to be sure it won’t curdle as it cooks under pressure. This recipe is meant to be a little indulgent, and that’s OK!
- Season to Taste: Be sure to sample and season to taste after cooking. A pinch of extra salt or pepper may be all you need to take this side dish from everyday to extraordinary, depending on your personal tastes.
- Cooking Time: The 10-minute cook time estimate includes extra time for the Instant Pot to come up to pressure.
- Variations: For more heat or unique flavor, add a pinch of cayenne pepper, diced jalapeno or green bell pepper, or crumbled bacon on top. You can also substitute a flavored cream cheese for regular—I just recommend sticking with a savory flavor.
- To Keep Warm: Creamed corn stays good on the “keep warm” setting in the Instant Pot for at least 2 hours after you stir and finish the dish.
- To Make Ahead: Prepare corn fully, let cool a bit, then transfer to an airtight container and store in the refrigerator for up to one day. Reheat in the microwave or on the stovetop when needed, stirring often to ensure it warms evenly.
- To Store: Leftover creamed corn can keep tightly sealed in the refrigerator for up to 3 days.
