Pressure Cooker Creamed Corn
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.
Servings: 2
Calories: 889kcal
Ingredients
Kitchen Gadgets:
Recipe Ingredients:
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 889kcal | Carbohydrates: 24g | Protein: 35g | Fat: 74g | Saturated Fat: 44g | Cholesterol: 230mg | Sodium: 1012mg | Potassium: 545mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2790IU | Vitamin C: 6.1mg | Calcium: 875mg | Iron: 1.5mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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