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Pressure Cooker Creamed Corn side dish

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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Author Gina Kleinworth


  • 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.
  • Serve immediately.


*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.