Instant Pot Cornbread
Instant Pot Cornbread is a southern classic with a pressure cooker twist.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Cuisine: American
Method: Instant Pot
Servings: 6 Servings
Calories: 298kcal
Mixing bowl
Measuring cup
7-inch cake pan
Instant Pot
Aluminum foil
Mix together ingredients until smooth, being careful to not overmix.
Spray a 7-inch pan with non-stick cooking spray and pour batter into the pan and spread it out evenly. Cover tightly with foil.
Turn pressure valve to sealing and set manual pressure on high for 20 minutes.
Do a quick release when pressure time has finished.
Remove the pan from the Instant Pot and allow it to cool for five minutes before cutting.
Calories: 298kcal | Carbohydrates: 57g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 759mg | Potassium: 138mg | Fiber: 4g | Sugar: 15g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg