Instant Pot Cornbread Muffins
This is a muffin-sized variation of my Instant Pot Sweet Jalapeño Cornbread recipe made in silicone egg bite molds. These sweet, Texas-style Instant Pot cornbread bites are great as an appetizer, on the side of chilies and stews, or on their own with some butter for a snack. For those that like a little kick, the recipe includes an option to add some diced jalapeño peppers, but you can make the recipe without it as well.
Servings Prep Time
14muffins 10minutes
Cook Time
40minutes
Servings Prep Time
14muffins 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. In a medium bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
  2. Slowly add the milk, shortening, and egg, stirring by hand with a whisk until the batter is smooth.
  3. Optional: Stir in the chopped jalapeño pepper.
  4. Spray the inside of the cups of 2 silicone egg bite molds with nonstick cooking spray. Pour the batter evenly into the cups of the molds (the cups will be about 2/3 or 3/4 of the way full). Lay a piece of paper towel over the top of each mold (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and molds with foil.
  5. Pour the water into the pressure cooker pot and place a steamer rack trivet in the bottom.
  6. Place one of the foil-covered silicone molds on top of the trivet (note: even though two molds can fit if stacked, I find this recipe works best when one is cooked at a time).
  7. Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 10 minutes at high/normal pressure. It will take between 6-9 minutes for the pot to come to pressure before the cooking time begins.
  8. After the pressure cooking time ends release the pressure using the manufacturer’s quick release method.
  9. Carefully remove the mold from the pot, remove the foil and paper towel, and stick a toothpick in the center of one of the muffins to test doneness. If your toothpick comes out clean the cornbread is done. If not, replace the paper towel and foil and return the mold to pressure cook for an additional 2 minutes.
  10. Repeat steps 6-9 with the second silicone mold.
  11. Cool the cornbread muffins in the mold on a wire rack. Remove the cornbread muffins from the mold to serve.
Recipe Notes

Tools needed to make Instant Pot cornbread bites:

  • Electric or stovetop pressure cooker. I own the Instant Pot DUO Plus 6-Quart 9-in-1 pot, which works out great for my family of four.
  • Silicone egg bites moldThe Instant Pot makes amazing breakfasts that are also super convenient for making in advance to save time on busy mornings. Egg bite molds are one of the best accessories for your Instant Pot, and not just for making copycat Starbucks sous-vide egg bites; you can also use them for making muffins and other recipes with individual-size portions (like today’s Instant Pot cornbread bites recipe).
  • Optional: Bakeware sling. This is my second favorite Instant Pot accessory, and it gets used almost daily. While your pot likely came with a steamer rack trivet, this sling acts as both a trivet and a convenient way to lower and raise food into and out of the pot.