Instant Pot Creamed Corn
Creamy, rich, and super easy to make, Instant Pot creamed corn will be a staple of holiday gatherings and special dinners for years to come!
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
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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.