Instant Pot Jiffy Cornbread is a great shortcut recipe to make without an oven. The perfect buttery side dish for Thanksgiving, the holidays or any weeknight.
❤️ Why You’ll Love This Recipe: This recipe is as easy as it gets, and it’s always a crowd-pleaser. You can whip up a loaf of Instant Pot cornbread while you prepare a simple entree and have a well-rounded and delicious family meal in 30 minutes with minimal effort.
Update: I make this quick cornbread recipe in the Instant Pot all the time, so I’ve updated the post with new photos and helpful tips to help you make it at home!
How to Make Instant Pot Jiffy Cornbread
We always keep a box of Jiffy mix in the pantry. That way, when we’re throwing together a last-minute dinner or have an impromptu guest, we can always make a freshly-baked side dish that tastes like it’s made from scratch but takes no time.
You’ll need a half bundt pan for the recipe, which fits snugly inside 6-quart pressure cookers. I love my pan from Nordicware––it’s great for sweet and savory “baking” in the Instant Pot.
Don’t forget to use a sling to lower the pan into the pressure cooker pot, as you’ll need that sling to remove the bundt pan after cooking. Here’s a handy how-to guide all about making and using foil slings for the Instant Pot.
Tip: grease the bundt pan well for easy removal!
This is an incredibly easy three-ingredient recipe. All you need it:
- Jiffy Corn Muffin Mix
- Milk (andy kind will work)
You can use any kind of milk you like, including dairy-free milk if necessary.
If you prefer to make cornbread from scratch, our long-time family recipe is in the Electric Pressure Cooker Cookbook!
Since this is such a quick and easy recipe, if you have some extra time to add flavorings to the cornbread batter, go for it! Here are some easy mix-ins that amp up the flavor of your cornbread:
- Corn. You can add defrosted frozen corn to the batter after mixing. Use about ½ to 1 cup, just make sure not to fill the bundt pan more than ⅔ full, or it might overflow.
- Diced cooked bacon. You can cook the bacon using the Saute function right in the pressure cooker, then let it cool, and dice it before folding it into the batter.
- Freeze-dried or fresh jalapeños for some added heat.
- A tablespoon or two of maple syrup for a sweet and savory flavor.
What to Serve with Instant Pot Cornbread
You can serve this fluffy and quick cornbread with so many entrees and side dishes. You can enjoy it as-is, hot out of the pan, or add a pat of butter or drizzle of maple syrup on top for sweetness.
But you can also make Jiffy cornbread on a weeknight with family favorites like:
If you have leftover Jiffy cornbread, let it cool completely then stick it in an airtight container and store at room temperature for up to three days. It makes a great breakfast the next morning toasted with a pat of butter on top.
You can also freeze the cornbread tightly wrapped in plastic wrap for up to three months. Defrost the cornbread for several hours on the counter, then serve at room temperature or warm in a 350°F oven for 10 to 15 minutes.
More Instant Pot Side Dish Recipes
Whether you’re planning a menu for entertaining or just looking for a fast hands-off way to whip up a weeknight side dish, here are more of our most popular recipes:
- Instant Pot Black Beans are a simple but all-purpose protein you can spoon over cornbread or turn into burritos.
- Pressure Cooker Mexican Green Rice is a vibrant grain dish to serve with Mexican entrees.
- Instant Pot Bread Stuffing is my family’s go-to Thanksgiving stuffing recipe with sweet and savory flavors.
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- 2 packages (8.5 oz each) Jiffy Corn Muffin Mix
- 1 cup milk
- 2 large eggs
- In a large mixing bowl, stir together the corn muffin mix, milk, and eggs just until blended. The batter will be lumpy.
- Spoon batter into a half-sized bundt pan sprayed with nonstick spray. (I did not cover the pan with foil.)
- Pour 1 cup of water into the pressure cooking pot and place the trivet in the bottom. Use a sling to carefully lower the bundt pan onto the trivet.
- Lock the lid in place. Select High Pressure and a 20 minute cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When valve drops carefully remove the lid. The finished cornbread should have an internal temperature of at least 195°F.
- Carefully remove the bundt pan to a wire rack to cool uncovered for 5 minutes. After 5 minutes, gently loosen the edges, remove the cornbread from the pan, and allow to cool on a wire rack.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 56mgSodium: 164mgCarbohydrates: 16gFiber: 1gSugar: 7gProtein: 4g
Nutrition information is calculated by Nutritionix and may not always be accurate.