Quick Instant Pot Cornbread
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.
This cornbread is right at home on a holiday table alongside classics like Creamy Instant Pot Mashed Potatoes and Instant Pot Homemade Cranberry Jelly.
But you can also make Jiffy cornbread on a weeknight with family favorites like:
- Old-Fashioned Instant Pot Beef Stew
- Chicken and Wild Rice Soup
- Minestrone Soup from Barbara Bakes
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.
Do you LOVE this recipe?
Leave us a review below to tell us why!
3-Ingredient Instant Pot Cornbread
Instant Pot Jiffy Cornbread is a super fast three-ingredient side dish made without a stove for the holidays or weeknights.
- 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.
1 box Jiffy Cornbread Mix
1/2 c whole milk
2 tsp of egg whites
1 packet of Stevia
Mix and put in 7″ x 2.6″ springform cake pan
15 minutes high pressure
10 minutes NPR
It came out perfect with the right consistency. The pinch of Stevia put a nice ‘glaze’ on the top of the bread.
Thanks for sharing!
Tried this since my oven is broken and it sorta worked. The cornbread was horribly dense and it tasted awful. I’m never trying this again. I really wanted this to work, followed the directions to a T.
Hi Meghan – sorry you had trouble with the recipe. The recipe works well for me and others. What brand of cornbread mix did you use? Did you make it in a half-sized bundt pan?
I have been waiting to try this. It was my first “baked good” in my instant pot. I used my small springform pan (uncovered) and also added a bit of pepper and honey! When I opened the lid, I was amazed! As the writer said, it was a bit moist on top but dried quickly – cracked me up watching it glide across the stove, Lol. It was a dense loaf, fully cooked and wonderful. Set it and forget it. . . Loving it. Thank you for this recipe! 👍
It was part of my 100% instant pot lunch. Chicken Josephine, glazed carrots, boiled, herbed onions and this corn bread. Was an absolutely delightful meal!
What a delicious way to serve it!
Thanks for the great review Josephine! Glad it was a hit.
Just made this in my Instant Pot with a 7 inch bundt pan-delicious! Followed your recipe but added 1 cup creamed corn and 2 tablespoons of low calorie sweetener. Came out perfect!
I only have a canning trivia for my pressure cooker XL will that work for cornbread
Hi Debbie – yes, a canning trivet should work.
Did not work here. 20 minutes at high pressure, 10 min natural release, pressure release… Cornbread was still 90% liquid. Thin baked skin on the top, the rest uncooked batter. 🙁
Scooped it back into the bundt pan, trying again for 40 minutes high pressure. Will see what that does.
Hi Jordan – some clues to see if the cornbread is cooked without taking it out of the pan. It should have an internal temperature of about 195°F. The cornbread should pull away from the sides of the pan and the top should bounce back when lightly pressed. Was the pan silicone or metal? Did you use the Jiffy brand?
Can frozen corn be added? Did you use regular milk? I usually buy almond but I’m assuming 1% would be okay.
Hi Daniela – I have used 1% milk and it works well. You can add frozen corn, but I would thaw it under cold running water in a wire strainer and drain it well so it doesn’t add extra moisture to the cornbread.
Thank you for your reply! Silly of me but we only use almond milk lately. I followed the recipe to a T and the top half of it is under. 🙁 I cut. It in half and it’s not fully cooked. I’ll have to bake it some tomorrow. 🙁 Not sure why it didn’t work.
Sometimes the size of the eggs varies, altitude, and just differences in pressure cookers. If you have an instant-read thermometer, it should have an internal temperature of about 195°F.
Oh and I didn’t add the corn. Thank goodness haha. I think it will be okay once I bake it some more.
I want to make it using the muffin pan type thing in the Instant Pot. How long would I cook them for?
Hi Cindi – Marci uses a 5 minute cook time with a 3 minute natural release https://tidbits-marci.com/instant-pot-cornbread-muffins/ so I would use that. Let me know how it goes.
Tried this tonight and it went over so well. The cornbread was moist and tasty. Didn’t have a Bundt pan so I used a disposable foil bread loaf pan, and didn’t cover the bread. Wife wanted hers a little crispier so I toasted her slices on the skillet.
I looked all over the internet for a recipe using an instant mix and finally came across this one, so glad I did.
Thanks James – glad it was a hit!
I know I’m late to the party here, but I just tried this recipe for the first time today and it is AWESOME!! A keeper for sure!! I have a 3 quart Instant Pot mini, so I halved the recipe and used a 3-cup bundt pan, 13 minutes at high pressure and 10 minutes NPR. Many thanks for the great recipe as well as all the helpful comments! I’ll be making this one regularly.
My recipe was to cook high pressure for 55 minutes and quick release. Came out thick and dense not light and fluffy at all. What went wrong
Hi Mary – what recipe did you use? I have found you need to use at least 10 minutes of natural pressure release with baked goods to let it relax gently.
even 20 minutes is too much , that’s how long it takes in a 400 degree oven so 55 minutes, def wrong
There’s not a significant time saving when “baking” in the pressure cooker. The advantage is you don’t have to have an oven or heat up the house by using your oven.
I have not used this recipe, but another, have used yellow corn meal, white, and an coarse Italian cornmeal from Lidl a special buy, imported.
The Italian cornmeal produced a good tasting cornbread but it was as thick, as heavy as a poundcake, we couldn’t eat it. It just filled you up, getting through a 1/3 of a serving.
The yellow produced fluffy corn bread, the white was like cake, melted in your mouth with some butter on it.
Now this was in a round spring pan, using a bundt pan changes the texture slightly, less cake like across the board.
Try a spring pan, cake pan first to get an idea of the texture, if you like it the bundt pan will give you more crust, brown area.
I like the pan a lot, wife likes the bundt pan, guess, I dare you, which gets made.
But back to this recipe, whatever you do, keep the dry ingredients, wet separately, until you are ready to cook, mix them only enough to incorporate together, just a few seconds, don’t beat this stuff, it should be lumpy, don’t worry about it, you want it lumpy, beating it will change the texture for the worst, now get it into the pan as fast as possible, and cook it immediately.
Ok, the difference between the oven and pressure cooker is how cake like the pressure cooker can make it, it’s steamed.You don’t get hard like dry crust. No, doesn’t save time.
Just wanted to thank you for the recipe. I made it and even added some fresh cranberries to the mix. Came out delicious..
That’s so nice to hear – thanks! Sounds like a delicious addition.
if you made the mix exactly as the recipe but had a 5cup bundt pan, how long would you cook it for? Would you do it as 1 batch or split the batch?
Only fill the bundt pan 2/3’s full and reduce the cook time a few minutes.
If I halved the recipe, is the cook time the same?
Hi Cathy – no, if you halve the recipe, the cook time would be less. My guess is 2/3’s of the time.
Made this tonight and it came out perfect! I added 1 cup of Cream Corn to the mix, but followed the rest of the recipe exactly. I’ve tried a few different recipes and this one was a hit! Thanks for sharing!
Sounds like a delicious addition. Thanks Penny!
I have a 6 quart Instant Pot. I use the trivet and a 7 inch spring-form pan. I put parchment in the pan and spray with Pam.
1 box Jiffy Cornbread Mix
1/2 c buttermilk
Mix and put in pan
15 minutes high pressure
10 minutes npr
Light and lovely every time
Thanks for sharing Sandra. It’s nice to know the timing for using 1 package in a 7-inch pan.
I don’t see any water added to the bottom of the pot. I’m afraid to try this now. I’m assuming the same 1 cup of water is added? Help! I wanted to make this tonight with my ribs.
Hi Elle – yes, you need to add 1 cup of water to the bottom of the pot so it will come to pressure.
Mine came out runny and unbaked in the center. I added 10 minutes to the time from the outset. It was worth a try but I’ll stick to the oven next time.
Im in a hotel and I don’t have a cake pan will it not cook in the pot in the instant pot
Hi Guerin – No it will not cook in the inner pot in Instant Pot. You need the water underneath the pan for the Instant Pot to come to pressure and steam bake the cornbread.
I made the buttermilk cornbread in the cook book and it was not cooked. I followed the recipe exactly and when I took it out after the 20 high pressure cooking and then the 10 min natural release I removed the foil cover and the top was covered in melted butter and the cake was gooey. All the other recipes have been great ! What I am I doing wrong?
How do you loosen the edges of a bundt pan?
Hi Roger – I like to use a little thin icing knife https://www.amazon.com/dp/B01N3QB5FN/?ref=idea_lv_dp_ov_d between the bread and the pan. You can also use a butter knife. Or sometimes if the bread / cake looks like it’s already pulled away from the sides, I might just use my finger to gentle pull on the side of the bread.
Can’t wait to try!
Any changes required for about 4300′ altitude?
Hi David – no changes required for this recipe.
This looks delicious Barbara! I prefer non-crunchy cornbread, so this should be yummy! A 6″ bundt pan is on my wish list, but in the meantime, will use a 6″ cake pan & halve the recipe for the Instant Pot 3 qt. mini. I use an empty, clean & well-greased tomato paste can in the middle of the cake pan, then carefully pour batter around it, then put the whole thing carefully in the pressure cooker. (make sure you remove the label & sticky glue first). Can’t wait to try this!
So smart! Thanks for sharing Jan 🙂
nice idea. i may use a small glass container in the center for an experiment. hadn’t thought of that.
Your glass container may not be pressure cooking approved and break.
Did you bake the smaller batch for the same amount of time as the doubles recipe? I, too, have a 3 qt.
Hi Angela – hopefully Jan will answer with the time she used. Any time you decrease the amount of batter used, you’ll need to decrease the cook time. You want an internal temperature of about 185 degrees.
Can you please come up with a from scratch recipe? And maybe something GF (or the ability to sub in GF flour? If you have already done so, what are the links? I keep going to your recipe forgetting it is from a mix. I can’t use mixes. Thank you.
Hi Zelda – I have a from scratch cornbread recipe in my cookbook https://www.amazon.com/Electric-Pressure-Cooker-Cookbook-Foolproof/dp/1558328963/ref=sr_1_1?ie=UTF8&qid=1510177838&sr=8-1&keywords=barbara+schieving Enjoy!
Should I cover the pan with foil? I am wondering if moisture will collect on top of the cornbread. I think I’m going to make this next weekend!
Hi Paula – no need to cover the pan, very little moisture gets on top of the cornbread. Enjoy!
Can you use silicone Bundt pan for the cornbread?
Hi Roseann – yes, you can use a silicone Bundt pan. Your cook time may be a little longer.
Can this be made with recipe cut in half? If so, any suggestion for size pan and cooking directions? Thank you.
Hi Beth – Jan commented and shared her idea for halving the recipe above.
Bought your cook book and have used several recipes all good. Tried corn bread last night. Used real buttermilk. Followed direction but it was not cooked in the middle. Any ideas. Thanks
Thanks Victor – glad you’re enjoying my cookbook. You’ll want to cook the cornbread until the edges are pulling away from the sides of the pan and a toothpick comes out mostly clean and an internal temperature of 185 degrees if you have an instant read thermometer. Real buttermilk does have a different consistency than milk so they don’t substitute one to one.
I used your instruction in the recipes book for using butter milk.(1 cup buttermilk for 1/4c buttermilk powder and 1 cup milk.
Will try jiffy corn bread next.
I had the same problem and I used the buttermilk powder. Mine was very undercooked. I just put it back in for 10 more minutes and I will see if that works!
Well, I decided to try my blue cornmeal cornbread recipe in my instant pot before reading your recipe. I placed it in the inner pot without using the bundt pan. Am I going to be disappointed in the next 20 minutes when it is supposed to be done?
Hi Sarah – you need liquid for the pressure cooker to come to pressure. If you’re just trying to cook cornbread in the inner pot, it’ll will probably burn on the bottom.
I have a silicone bundt pan, can i use this in the IP?
Hi Terry – yes, if it fits in the pressure cooker and it’s oven safe, you can use silicone in the Instant Pot. Enjoy!
Have the “from Scratch” recipe in the instant pot right now. Have chicken chili in the other. I am impatiently waiting for this to come out!!!!
How fun! Sounds like a great meal. Thanks for sharing Lynne 🙂
Will the half size bundt pan fit into a 6 quart pressure cooker?
Hi Karen – yes, its the perfect fit.
What is a natural release?
Could you use a springform pan?
Hi John – I haven’t tried it, but a springform pan should work just fine.
Can a Pyrex round casserole dish be used in the pressure cooker?
Hi Diane – yes, as long as it’s oven safe, you can use it in the pressure cooker.
I want make cornbread in pressure cook xl and I have an 8-quart pan and my bundt pan won’t fit. I would like some help in making cornbread. By the way, my oven is out-heating coil broke.
Hi Sherri – sorry to hear about your oven. You can make the cornbread in any oven safe pan that fits in the pressure cooker. Just do the toothpick test to make sure it’s done. 🙂
II only have one box of mix. Do I pressure for the same amount of time?
Hi Barbara – you’ll need to reduce the cook time. My guess is 10 minutes will work. Let me know. 🙂
I have some adorable mini bundt pans. How could I adjust this recipe to use them? Thanks!
Hi Melissa – mini bundt cornbread would be fun. It would depend on how small they were, but my guess would be about 7 minutes.
Thank you. I”ll report back how that worked. 🙂
My mini pans were too large to put more than one on a layer without them tipping too much so I stacked two and did the 7 minutes and baked the other 2 in my regular oven and did a taste test with my family. Split down the middle – 2 votes each. 3/4 of us agreed the IP ones were moister but while they were moister, I preferred the flavor of the ones baked in the oven.
Thanks for the update. I miss the browning you get from the oven too. But sometimes it’s nice to have options when you don’t want to turn on the oven.
Absolutely! Especially since I live where its hot most of the year.
I’m thinking of doing cornbread muffins how do you think you would adjust the cooking time?
Hi Kal – I haven’t tried muffins yet, but my guess is they would take about 5 minutes with a 10 minute natural pressure release. Let me know how it goes.
Cornbread in a pressure cooker? I’ve been wanting an electric pressure cooker. Now you have convinced me because I love cornbread. I was looking at some of your other amazing pressure cooker recipes. They look so good and seem quite easy to do in the pressure cooker.
Thanks for taking a look around Angie. I’m sure you’ll love it!
I’ve heard that bread can be prepared in the pressure cooker. I’m surprised that you describe it as fluffy. I imagined a dense loaf. Will definitely give this a try
You’ll have to try it and let me know what you think. Definitely not airy but not dense either.
I have a different pressure cooker than you have . My preference is to try the buttermilk scratch recipe. Would I cook according to the mix recipe?
Hi Cheryl – yes, just make the batter according to the buttermilk scratch recipe and following the pressure cooking instructions in this recipe. Enjoy!
do you cover the pan with foil also? maybe you mentioned that…but I know it will receive a bunch of water on top… thanks.
Hi Glenda – no I didn’t cover the pan with foil. Any droplets were absorbed in to the cornbread. The top is a little moist when it comes out of the pressure cooker, but within minutes it was dry.
“Looks great Barbara”. Happy you put together a recipe for everyone and you are so right about thee Cornbread being good with many things throughout the year. Love less heat in the kitchen anytime.
Sounds great! I’ll have to try your cooking method, but with a gluten-free version of cornbread.
Looks great, can’t wait to try it!
You mention Facebook pressure cooker groups, and I am part of a couple. Are there any you particularly recommend?
Hi Ms Vicki – here’s some of the bigger ones I’m part of:
Thank you! A couple of those are new to me, I look forward to checking them out!
Ohhhhhhh I LOVE happy accidents in the kitchen when they turn out better than the original plan! That cornbread looks wonderful, Barbara. I need to invest in a half size Bundt pan-I know I’d use it a lot since I steer away from making full size cakes just for the 2 of us. I always have a Jiffy corn muffin mix when I want something quick to serve with homemade chili…..this recipe will be perfect for us.
Oh, I forgot to ask. Do I cover the Bundt pan with foil to bake it in the PC? Your recipe for the Pumkin Choc. Chip cake says to cover with foil.
Hi Ann – I didn’t cover the pan because it slows down the cooking. The top was a little bit moist when I opened the lid, but within minutes, it was dry. I’ll look forward to hearing how you like it.
I made it for lunch and I did cover it, but I added 1 minute to the cooking time and I let it rest a little bit longer. It cooked perfectly and it was very good. It has a slightly different texture from when I make it in the oven, but not enough to make me want to turn the oven on. I LOVE your site and your recipes. You always seem to come up with just what I was wanting a recipe for. I took a picture of it but I don’t know how to get it to you.
Love that you made it already! Post a picture on Instagram and tag me @BarbaraBakes – Can’t wait to see it. Thanks for the sweet compliments!
Holy cow! I have been wanting to make cornbread in the pressure cooker but was afraid it wouldn’t come out right. I love cornbread but don’t want to heat up the oven at 450 degrees just for one small pan. I make my own cornbread from scratch and will try this out today. How cool!!!! Thank you, thank you, thank you!!