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Today I’m sharing a new recipe from my cookbook – an easy and delicious Instant Pot cornbread! Pressure Cooker Cookbook for Beginners comes out on March 17th, and it’s available for pre-order now! In addition to 75 easy and delicious recipes for the Instant Pot and other electric and stovetop pressure cookers, this book is all about helping pressure cooking newcomers to feel more confident using their devices. It’s full of practical tips and lots of ideas to help you get the most out of these revolutionary kitchen gadgets. Learn more and pre-order Pressure Cooker Cookbook for Beginners on Amazon here!
Today’s recipe is a Sweet Jalapeño Cornbread that’s made completely in the Instant Pot or other pressure cooker. YES, your pressure cooker can do so much more than making tender stews! It can also make breads, desserts, and a whole lot more. For example, this pressure cooker cornbread recipe is easy and hands-off, yet moist and oh-so-satisfying. This Texas-style cornbread is also not as spicy as it might sound, but if the idea of jalapeño peppers doesn’t appeal to you, the recipe will still turn out delicious without them. On the other hand, if you really like heat, you can add more chopped jalapeño.
I’ve got the full Instant Pot Sweet Jalapeño Cornbread recipe at the bottom of this post (Jump to Recipe), but first I’ll share some step-by-step instructions and pictures to help you make this pressure cooker cornbread to perfection.
Tools needed for this pressure cooker or Instant Pot cornbread recipe
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.
Heat-safe bowl that fits inside your pressure cooker’s inner pot. I have this 7-cup glass dish, which fits inside 6 or 8-quart pots nicely. Probably my favorite Instant Pot accessory, this heat-safe glass Pyrex dish is perfect for making pot-in-pot recipes (like today’s recipe) in your pressure cooker. “Pot in pot” (sometimes abbreviated in pressure cooker recipes as “PIP”) refers to a method by which a smaller pot or bowl of food is placed inside the pressure cooker pot. This is a gentler cooking method and is common for foods that you can’t cook directly in liquid, such as breads or desserts.
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. This comes in handy for every pot-in-pot Instant Pot recipe I make.
How to make Instant Pot cornbread
In a medium bowl, whisk together cornmeal, sifted flour, granulated sugar, baking powder, and salt.
Slowly add some milk, shortening, and egg.
Whisk until the batter is smooth.
Next, it’s time to kick it up a notch!
Stir in a chopped jalapeño pepper. Like I said above, you can also make this without the pepper, or even add more (up to two total peppers) if you like even more heat. One pepper is still pretty mild in my opinion.
Pour the batter into a heat-safe bowl (I use a 7-cup glass bowl) and spread it out evenly.
Lay a paper towel over the top of the bowl (this will help catch excess moisture from the steam inside the pot)…
…then cover the paper towel and bowl with aluminum foil.
Pour water into the pressure cooker pot (pressure cooking always requires some liquid at the bottom of your pot) and place a steamer rack trivet in the bottom. Place the foil-covered bowl on the trivet. You can also use a bakeware sling that doubles as the trivet and a tool to help lower and lift the bowl into and out of the pot.
Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 1 hour at high/normal pressure (if using an electric pressure cooker like an Instant Pot; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 1 hour after the pot has reached pressure, then reduce the heat to low). It will take 6 minutes for the pot to come to pressure before the cooking time begins.
After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Release the pressure using the manufacturer’s quick-release method.
Carefully remove the bowl from the pot and stick a toothpick in the center of the bread to test doneness. If your toothpick comes out clean, the cornbread is done. In this case, replace the paper towel and foil and return the bowl to pressure cook for an additional 5 minutes.
When done, cool the cornbread in the bowl on a wire rack.
You can either slice and serve it directly from the bowl or remove the bread from the bowl and transfer it to a serving dish.
This Instant Pot cornbread is delicious with chili, or as a side dish for soup or a stew. You can even nibble on it as an appetizer with some butter.
Be generous with the butter!
For more easy Instant Pot recipes like this, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Reserve your copy now!