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Instant Pot Creamed Corn Recipe

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This recipe for Instant Pot Creamed Corn is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup low-sodium vegetable broth or chicken broth
1 tablespoon granulated sugar
½ teaspoon ground black pepper
1 teaspoon kosher salt
32 ounces corn kernels
¾ cup heavy cream NO substitutions
8 ounces full-fat cream cheese
¼ cup unsalted butter cut into pats
Directions:
Directions:
Combine the broth, salt, pepper, and onion powder together in the inner pot. Add in the corn kernels and heavy cream in that order. Top with the block of cream cheese and dollop with butter. DO NOT stir.

Place the lid on the pressure cooker, seal the vent knob, and set it to cook on high pressure for 3 minutes. Keep in mind it will take a long time to come to pressure if your corn is frozen.

Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. After 10 minutes, you can do a quick release of the remaining pressure if desired.

Give everything a stir to combine. The creamed corn will appear rather loose but will thicken up as it cools slightly.

Serve with diced green onions if desired.

 

 

 

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