Instant Pot Sweet Jalapeño Cornbread
It might surprise you to learn that you can cook way more than tender stews in your Instant Pot or pressure cooker – breads and desserts come out deliciously in the pressure cooker as well! This Texas-style cornbread is 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.
Servings Prep Time
6servings 5minutes
Cook Time
1hour 10 minutes
Servings Prep Time
6servings 5minutes
Cook Time
1hour 10 minutes
Ingredients
Instructions
  1. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  2. Slowly add the milk, shortening, and egg, whisking until the batter is smooth. Stir in the chopped jalapeño pepper.
  3. Pour the batter into a heat-safe bowl (I use a 7-cup glass bowl) and spread 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.
  4. Pour the water into the pressure cooker pot and place a steamer rack trivet in the bottom. Place the foil-covered bowl on the trivet.
  5. 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.
  6. 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.
  7. 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. If not, replace the paper towel and foil and return the bowl to pressure cook for an additional 5 minutes.
  8. 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 to a serving dish.
Recipe Notes

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