Pressure Cooker Creamed Corn
Pressure Cooker Creamed Corn is a quick & easy side dish for all your holiday & dinner time menus. Perfect Instant Pot recipe of a classic for Thanksgiving.
- 8 oz block cream cheese cubed
- 1 stick unsalted butter cubed
- 3 15 oz cans of sweet corn, drained
- 1 cup evaporated milk or whole milk
- 1 tbsp sugar
- 1/4 tsp black pepper
- 1/2 tsp salt or more to taste
Pour the drained corn in the pressure cooker
Add butter, cream cheese, evaporated milk, & sugar.
Stir gently to combine.
Place the lid on your pressure cooker & set the valve closed to seal.
Push manual & set the timer for 10 minutes to cook.
After finished timer beeps, allow the cooker to release naturally for 10 minutes. (after 10 minutes on natural release- quick release the rest of the pressure)
Add salt and pepper to taste.
*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.