Unlock the secret to a stress-free holiday meal with this exquisite, homemade Instant Pot Creamed Corn! Whether you’re planning for Thanksgiving, Christmas, or Easter, this creamy, comforting side dish is destined to become a staple on your festive table. Unlike many recipes that rely on cream cheese for richness, our version uses luxurious heavy cream, delivering a signature velvety texture and deeply satisfying flavor that garners rave reviews every time. Prepared effortlessly from scratch using the innovative pot-in-pot method, it’s the perfect vegetable accompaniment for any celebratory gathering.
Embrace Holiday Cheer with Easy Instant Pot Creamed Corn
As the crisp autumn air settles in and leaves begin to change, thoughts naturally drift to cozy gatherings and heartwarming meals. For many, this signals the start of the holiday season, a time for cherished traditions and beloved recipes. While Canadian Thanksgiving arrives in October, long before the spooky festivities of Halloween, allowing us early enjoyment of our festive feasts, this recipe is a gift for all. This means I’m thrilled to share one of my absolute favorite holiday recipes with you, perfect for anyone celebrating in November or beyond.
This Instant Pot Creamed Corn is incredibly versatile and shines brightest at any Fall or Winter dinner. It’s an especially delightful addition to your Thanksgiving or Christmas spread, offering a comforting classic that feels both gourmet and homey. What sets this recipe apart is its incredible ease and irresistible creaminess, made even simpler by using readily available frozen corn kernels. Crucially, our recipe achieves its luscious consistency with rich heavy cream, rather than cream cheese, which often imparts an unwanted tanginess. The result is a truly from-scratch flavor, effortlessly delivered by your Instant Pot, making it an ideal choice for busy cooks who refuse to compromise on taste.
The Magic of the Pot-in-Pot Method for Creamed Corn
To ensure perfect results and prevent a dreaded “burn” notice, we employ the ingenious pot-in-pot (PIP) method for cooking the corn kernels with the heavy cream. This technique is a game-changer for delicate ingredients and ensures consistent, foolproof creamed corn every time.
Understanding the Pot-in-Pot Method (PIP)
The pot-in-pot method for your Instant Pot involves using a smaller, heat-proof and oven-safe pot or bowl placed inside the main Instant Pot liner, typically elevated on a trivet, with water in the bottom of the main pot. This method is incredibly useful for several reasons:
- Preventing Burn Notices: It’s ideal for foods with low liquid content or thick sauces, like heavy cream, which can easily trigger the “burn” warning if cooked directly in the Instant Pot liner. The indirect heat from the water bath ensures gentle, even cooking.
- Cooking Multiple Dishes: You can cook a side dish (like this creamed corn or rice) simultaneously with a main course in the main pot, provided cooking times and pressure levels are compatible.
- Replicating a Water Bath: For delicate dishes such as cheesecakes, custards, or casseroles, PIP effectively creates a water bath, preventing scorching and promoting gentle, uniform cooking.
For our Instant Pot Creamed Corn, PIP is essential. It guarantees that the heavy cream cooks beautifully without separating or scorching, leading to an incredibly smooth and consistently creamy texture. While heavy cream is generally stable under pressure, the pot-in-pot method removes any unpredictability, providing the most reliable and delicious outcome for your holiday side.
Essential Ingredients for Your Instant Pot Creamed Corn
Creating this irresistible creamed corn requires just a few simple, wholesome ingredients that come together to form a truly delectable dish:
- Corn: You’ll need approximately 4 ½ cups of frozen corn kernels, which usually equates to two standard 10oz packages. There’s no need to thaw them beforehand, making this recipe even quicker and more convenient. Using frozen corn ensures a sweet, tender bite, available year-round.
- Heavy Cream: This is the star ingredient that provides the luxurious, velvety texture and rich flavor without any unwanted tang. It holds up well under pressure and is key to achieving that classic creamed corn consistency.
- Butter: A touch of melted butter adds a wonderful depth of flavor and enhances the overall richness, complementing the sweetness of the corn and the creaminess of the sauce.
- Milk: After pressure cooking, milk is combined with flour to create a smooth slurry, which then thickens the creamed corn to perfection on the sauté setting. Whole milk is recommended for optimal creaminess.
- Seasonings: You will also need granulated sugar to highlight the corn’s natural sweetness, along with salt and pepper to balance and enhance all the flavors. These simple seasonings are crucial for a well-rounded taste.
How to Make Creamed Corn in an Instant Pot: A Step-by-Step Guide
Making this creamy comfort food in your Instant Pot is surprisingly simple, especially with the pot-in-pot method. Follow these detailed steps for a perfect batch of creamed corn.
Step 1: Prepare Your Pot-in-Pot Setup
- Begin by selecting a heat-proof and oven-safe bowl that comfortably fits inside your Instant Pot with a handled trivet. Brands like Anchor Hocking or Pyrex glass bowls are excellent choices. Many users also find a dedicated 3-quart Instant Pot insert perfect for this method.
- Pour the appropriate amount of water into the bottom of your Instant Pot’s inner liner: 1 cup for a 6-quart Instant Pot, or 1 ½ cups for an 8-quart model. This water creates the essential steam for the pressure cooking process.
Step 2: Combine Ingredients for Pressure Cooking
- Add the frozen corn kernels directly into your chosen heat-proof bowl.
- Next, pour in the heavy cream, salt, pepper, granulated sugar, and the melted butter.
- Stir all the ingredients thoroughly within the bowl until everything is well combined and the corn is evenly coated with the creamy mixture and seasonings.
Step 3: Seal and Pressure Cook
- Tear off a generous portion of aluminum foil. Tightly fit it around the top of your bowl, creating a secure seal. Repeat this step with at least one more layer of foil to ensure a tight cover, then pinch the edges firmly to prevent any steam or moisture from entering or escaping during cooking.
- Carefully place your foil-covered bowl onto the handled trivet. Using the handles, gently lower the trivet and bowl into the Instant Pot’s inner liner. Ensure the foil remains securely tucked around the bowl and that the bowl is stable.
- Place the lid on your Instant Pot, twisting it until it locks into place. Rotate the steam release valve to the “sealing” position.
- Select the “Manual” or “Pressure Cook” setting and set the cooking time for 5 minutes on high pressure.
Step 4: Release Pressure and Uncover
- Once the cooking cycle is complete (the Instant Pot will beep), allow the creamed corn to undergo a natural pressure release for 10 minutes. This means you do nothing and let the pressure decrease gradually on its own. After 10 minutes, carefully switch the steam release valve to the “venting” position to perform a quick release of any remaining pressure.
- Once all the pressure has been released and the float valve (pin) drops, it is safe to open the lid. Carefully remove the lid, tilting it away from your face to avoid any lingering steam.
- Using the handled trivet, carefully lift the hot bowl out of the Instant Pot’s inner pot and place it on a heat-proof surface.
- Remove the aluminum foil layers from the bowl. Be cautious of the steam trapped inside.
- Stir the contents of the bowl well to combine the cooked corn and the creamy sauce.
Step 5: Thicken and Serve
- Turn your Instant Pot to the “Sauté” function, pressing the button until it cycles to the “More” or “High” setting. This will heat the inner pot rapidly.
- Carefully pour the entire contents of the bowl (the cooked corn mixture) back into the inner pot of the Instant Pot.
- In a separate small bowl, whisk together ¾ cup of whole milk and 2 tablespoons of all-purpose flour until you have a smooth slurry with no lumps.
- Pour this milk and flour mixture into the Instant Pot with the creamed corn.
- Stir or whisk the creamed corn continuously over the high sauté setting. Keep stirring until the mixture begins to thicken to your desired consistency, which typically takes about 10-15 minutes. The mixture will bubble gently as it thickens.
- Once your Instant Pot Creamed Corn has reached a rich, creamy thickness, turn off the sauté function. Carefully remove the inner pot from the Instant Pot base (or transfer the creamed corn directly) to a serving dish.
- Serve immediately while hot, or store in an airtight container for reheating and enjoying at a later time. This dish is excellent for make-ahead holiday prep!
Pro Tips for Perfect Instant Pot Creamed Corn
- Don’t Skimp on the Heavy Cream: The heavy cream is what gives this dish its signature richness and prevents it from tasting like a bland, watered-down version. Full-fat options yield the best results.
- Taste and Adjust Seasoning: After the thickening step, taste your creamed corn. You might want to add a pinch more salt, pepper, or sugar depending on your preference and the natural sweetness of your corn.
- Prevent Lumps in the Thickener: Ensure your flour and milk slurry is completely smooth before adding it to the hot corn mixture. Whisking vigorously or even using a small jar with a tight lid to shake it can help.
- Use a Silicone Whisk: When thickening on the sauté setting, a silicone whisk is ideal for stirring to prevent scratching the Instant Pot’s non-stick inner pot.
- Make Ahead Option: Creamed corn reheats beautifully! Prepare it fully, then store it in the refrigerator. Reheat gently on the stovetop over low heat, in the microwave, or using the Instant Pot’s “Keep Warm” or “Sauté” (low) setting, adding a splash of milk or cream if it’s too thick.
Substitutions and Dietary Adaptations
Gluten-Free Instant Pot Creamed Corn
Easily make this recipe gluten-free by substituting the all-purpose flour. Instead of 2 tablespoons of flour, use 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water. Whisk this thoroughly to create a smooth slurry and add it to the Instant Pot along with the milk during the thickening stage. Cornstarch is a powerful thickener, so a little goes a long way to achieve that perfect creamy consistency.
Recommended Equipment for This Recipe
Having the right tools can make all the difference in preparing this delicious Instant Pot Creamed Corn:
- Instant Pot: A 6-quart or 8-quart model will work perfectly for this recipe.
- Heat-Proof Bowl: An Anchor Hocking or Pyrex glass bowl, or a dedicated 3-quart Instant Pot insert, is essential for the pot-in-pot method.
- Handled Trivet: This makes it easy to lower and lift your heat-proof bowl safely from the Instant Pot.
- Whisk: A good whisk is crucial for combining ingredients smoothly and for thickening the sauce without lumps. A silicone whisk is recommended for use with the Instant Pot’s inner pot.
- Measuring Cups and Spoons: For accurate ingredient proportions.
Frequently Asked Questions About Creamed Corn
Yes, “cream style corn” and “creamed corn” generally refer to the same delicious dish. However, the preparation methods can vary widely. Traditionally, creamed corn involved cutting kernels off the cob and then scraping the cob to extract the milky pulp, which naturally thickened the dish. Modern versions, including this Instant Pot recipe, often enhance this creamy texture with ingredients like heavy cream, butter, or even cream cheese, offering a richer and more indulgent experience.
It depends on the recipe! While the original methods of preparing creamed corn did not involve adding dairy cream, many contemporary recipes, including this one, certainly do. Modern renditions often incorporate heavy cream, milk, butter, sugar, and flour to achieve that distinctive sweet and creamy consistency that so many love. Our recipe specifically uses heavy cream for a superior, rich flavor and texture.
For the pot-in-pot method, it is crucial to use only heat-proof and oven-safe dishes. Materials like tempered glass (e.g., Pyrex, Anchor Hocking), stainless steel bowls, or ceramic oven-safe bowls are excellent choices. The safest and most reliable option for consistent results is a smaller, dedicated 3-quart Instant Pot insert, which is designed specifically for pressure cooking. Always ensure the bowl fits comfortably within your Instant Pot without touching the lid or exceeding the max fill line.
Absolutely! If fresh corn is in season, it will add another layer of sweetness and texture. You’ll need about 4-5 ears of corn to yield 4 ½ cups of kernels. Cut the kernels from the cobs and proceed with the recipe as directed. You might find the fresh corn cooks slightly faster, but the 5-minute pressure cook time is generally suitable.
What to Serve with Creamed Corn: Perfect Pairings
Instant Pot Creamed Corn is a versatile side dish that pairs beautifully with a wide array of main courses and other holiday favorites. Its sweet and creamy profile complements both savory meats and other vegetable preparations.
- Roast Chicken: The richness of the corn is a perfect match for a tender, juicy roast chicken.
- Roast Turkey: An undeniable holiday classic, creamed corn is a natural fit for Thanksgiving or Christmas turkey dinners.
- Glazed Ham: The sweetness of the ham pairs wonderfully with the creamy, slightly sweet corn.
- Mashed Potatoes: Double down on comfort food with this duo.
- Scalloped Potatoes: Another creamy potato dish that creates a luxurious side spread.
- Glazed Carrots: A vibrant and sweet complement. (Consider my slow cooker maple brown sugar glazed carrots.)
- Dinner Rolls: Perfect for soaking up every last drop of the creamy sauce.
- Pumpkin Pie: For a full holiday dessert spread after your meal.
- Apple Pie: Another iconic dessert to complete your feast.
- Apple Turnovers: A delightful individual dessert option. (Try my air fryer version.)
More Yummy Instant Pot Recipes to Explore
If you’re loving the convenience and delicious results from your Instant Pot, you’ll definitely want to try these other fantastic pressure cooker recipes:
- Instant Pot Hamburger Helper
- Instant Pot Creamy Chicken Tortilla Soup
- Instant Pot 5 Ingredient Mac and Cheese
- Instant Pot Unstuffed Cabbage Rolls (coming soon!)
- Instant Pot Spinach and Artichoke Chicken – from Pressure Luck Cooking
Instant Pot Creamed Corn
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Ingredients
- 2 10oz packages frozen corn kernels (4 ½ cups)
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon granulated sugar
- 1 tablespoon butter melted
For Thickening
- ¾ cup whole milk
- 2 tablespoons all purpose flour
Instructions
- Add the corn kernels to a heat-proof and oven safe bowl that fits inside your Instant Pot with the trivet. I used an Anchor hocking bowl, but Pyrex works well too.
- Pour 1 cup of water in the bottom of your 6 quart Instant Pot, or 1 ½ cups into the bottom of your 8 quart Instant Pot and set aside.
- Add the corn kernels to the heatproof bowl, then add in the heavy cream, salt, pepper, sugar, and melted butter. Stir well to combine the ingredients well.
- Tear off a portion of aluminum foil and fit it tightly around the top of your bowl. Repeat so that there are at least two layers of aluminum foil. Pinch the edges to seal tightly.
- Place your bowl on top of a handled trivet and lower it into the Instant Pot.
- Ensure the foil stays tucked around the bowl, and place the lid on your Instant Pot. Set the valve to “sealing” and set on manual pressure for 5 minutes.
- The Instant Pot will beep twice: once it has come to pressure, and once the cook time is through. Once the cook time is through, it will switch to warm and begin counting up as it does a natural release.
- Allow your creamed corn to do a natural release for 10 minutes before switching the valve to “venting”. Once all of the pressure has released, the pin will drop, indicating it is safe to open the lid.
- Carefully remove the lid from the Instant Pot and use the handled trivet to lift the bowl from the Inner pot.
- Place the trivet on a heat proof surface, and remove the foil from the bowl.
- Stir the contents well.
- Turn your Instant Pot to the “sauté” function, pressing the button until it selects the “more” option.
- Add the contents of the bowl back to the inner pot of the Instant Pot.
- Add ¾ cup of whole milk to a small bowl, and whisk in 2 tablespoons of flour until smooth. Pour into the Instant Pot with the creamed corn.
- Stir or whisk the creamed corn over high until thickened, about 10-15 minutes.
- Once your creamed corn is thickened, remove the inner pot from the element inside the Instant Pot and transfer your creamed corn to a serving dish.
- Serve immediately, or reheat and enjoy at another time.
Notes
Reheating: You can reheat this Instant Pot Creamed Corn by using the reheat function on the Instant Pot, or by microwaving in 1 minute intervals, stirring frequently until heated through.
Nutrition
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