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Instant Pot® Cornbread

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Adjust Servings:
6 Tbsp Butter, melted
1 cup Yellow Cornmeal
0.75 cup All Purpose Flour
1 Tbsp Honey
1.5 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Salt
2 Eggs, room temperature
1.5 cups Buttermilk, warmed

Nutritional information


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Instant Pot® Cornbread

Making cornbread in the Instant Pot® ensures that you have a moist, tender cornbread everytime.

  • Serves 6
  • Medium



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Making cornbread in the Instant Pot® ensures that you have a moist, tender cornbread everytime. No more worrying that it will turn out dry and also no need to turn on the whole oven just to make one small loaf. This recipe will complete any southern style meal and is delicious as a side dish with dinner or also as a tasty breakfast treat….or really anytime of day!

Tools Needed:

  • Instant Pot®
  • Measuring Spoon
  • Measuring Cup
  • Rubber Spatula
  • Whisk
  • Trivet
  • 7 inch Cake Pan
  • Large Mixing Bowl
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Whisk together all of the dry ingredients in the large mixing bowl.


Add the eggs and melted butter and mix until a smooth batter forms. Add the buttermilk and stir again until smooth.


Grease the cake pan with butter and then pour the cornbread batter into the pan. Cover well with foil.


Place the Instant Pot® trivet inside the bottom of the Instant Pot® bowl and add 2 cups of water to the bowl as well. Place the wrapped cake pan on top of the trivet.


Cover the Instant Pot® and make sure the steamer valve is set to ‘seal’. Press the ‘manual’ button and set the timer for 50 minutes on high pressure. When the time is complete, let the Instant Pot® naturally release the pressure by just leaving it on the counter to sit! This should take about 10 more minutes before you can easily open the pot! Open the lid and remove the foil from the cake pan. Let cool and then remove the cornbread from the pan. Slice and serve!

Tender and moist right?! So good and sooooo easy! Before you make this great cornbread, let us know if you have any questions- just write them in the comments below and we will answer!


My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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3 Comments Hide Comments

Hi Elaine! That is a great question. When you bake cornbread, it is like baking a cake and that takes time. You need to make sure he baking powder and soda have time to react and leaven the cake, the flour needs time to heat and release steam and the eggs need time to get to the proper cooking temperature. It may seem long but this amount of time will ensure that your cornbread is nicely leavened and properly baked (cook it too quickly and you’ll get a very flat, dense, raw cake!).

Cheesecakes cook faster as you really only need the eggs to come to the proper temperature to set the cake- this happens fairly quickly (around 150 degrees F).

I hope this helps and the extra time in the Instant Pot is well worth the wait!

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