Pressure Cooker Creamed Corn. This simple Pressure Cooker Fresh Creamed Corn recipe using corn, cheese, butter and milk, just makes me hungry thinking about it. If you love creamed corn, then you will love my Pressure Cooker dump and go version of the classic side.
Pressure Cooker Creamed Corn
The greatest thing about being a food blogger is trying out lots of new food on a regular basis. Embracing different cultures from around the world and trying their classic recipes in the Instant Pot is AMAZING.
It stops me from being stuck in a rut with my cooking and just cooking the same old foods all the time. They say the average household cooks the same five favourite meals all the time, well in the Milner household its more like 5 new recipes per week.
I first tried creamed corn while on holiday in the US. It was a side dish on a buffet at Disney World and it tasted so, so good, even though I declared at that buffet to Dominic, that there was nothing healthy to eat.
We we’re on holiday so who cares right?
Turns out that 3 weeks in Orlando resulted in a 5-pound weight loss due to the exercise around the parks. So maybe I should have enjoyed more creamed corn, right?
That was nearly 7 years ago and even now I love creamed corn, but I have a habit of forgetting about it and eating other sides.
Pressure Cooker Creamed Corn Ingredients
After years of enjoying creamed corn, I am here today to share with you my Pressure Cooker Creamed Corn.
The main ingredients of my pressure cooker creamed corn are:
- Fresh corn on the cob
- Butter
- Cheese
- Milk
- Seasonings
Just think how many of those ingredients do you have in right now? No grocery shopping trying to source weird ingredients. You could cook my Pressure Cooker Creamed Corn for dinner tonight!
How To Make Creamed Corn In The Pressure Cooker
It is so EASY to cook creamed corn in the pressure cooker, that you will want to make it time and time again and it will become one of those must keep staple recipes.
- You start by melting butter in your pressure cooker using the sauté setting.
- While the butter is melting, slice the corn off the cob until you have lots of fresh corn to cook with.
- Add your milk, water and soft cheese along with the corn to the melted butter.
- Cook the corn for 3 minutes on manual pressure and use quick pressure release.
- Add in extra cheese, because we can never eat enough cheese, along with extra seasonings and your pressure cooker creamed corn is done.
It is so quick and so easy to make pressure cooker creamed corn!
Can Pressure Cooker Creamed Corn Be Cooked WITHOUT Fresh Corn?
Absolutely. But like any times you substitute fresh for frozen or tinned, it is never going to taste as good. You can keep the exact same cooking time for creamed corn regardless of whether or not you use fresh corn, canned corn or frozen corn.
More Ways To Adapt Your Pressure Cooker Creamed Corn:
On a low-fat diet such as Slimming World or Weight Watchers? Then use quark instead of soft cheese, skimmed milk instead of whole milk and a low fat margarine instead of butter.
Allergic to dairy? Then substitute for lactose free cheese and replace butter and milk with coconut cream.
Don’t have cheddar cheese? Well I love my creamed corn with parmesan, mozzarella or edam. Just grab whatever hard cheese you have.
Want to meal prep your creamed corn for later? Then place it in the oven 10 minutes before serving to warm it up or keep it warm on low in the slow cooker. Though I also enjoy it served cold as an extra to a side salad.
Can you freeze the creamed corn? I would advise against it because of the amount of different dairy ingredients in this recipe.
- 2 Corn On The Cobs
- 200 g Soft Cheese
- 200 g Hard Cheese
- 2 Tsp Butter
- 100 ml Whole Milk
- 1 Tbsp Basil
- Salt & Pepper
- Place the Instant Pot on the sauté setting and melt the butter. While the butter is melting, remove the corn from the cob using a sharp veggie knife.
- Once the butter has melted add in 120ml of water, the whole milk and stir. Pour in the corn and add the soft cheese as big chunks on top.
- Cook for 3 minutes on manual pressure and use quick pressure release.
- Give it a good stir, add in seasonings and add in your hard cheese.
- Stir until the cheese has melted and then serve.
I made the mistake of adding the seasonings at the start when recipe testing. This made it way too salty, make sure you only season at the end. For cheeses any good soft cheese and any good cheddar cheese work best. I used cubed supermarket cheddar cheese in my pressure cooker creamed corn along with Philadelphia.
Can’t make it now? Then pin it for later!
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