Instant Pot Creamed Corn

4.80 from 15 votes

Instant Pot Creamed Corn is so creamy, delicious, and comforting. This easy to make creamed corn is just a little sweet, with a touch of spice to round it out.

Cook Time12

Pressurizing Time10

Total Time22

Servings:

Calories: 301kcal

Author: Kari

Equipment

Ingredients

16 ounces frozen corn can be replaced with 1 can or 4 ears of fresh corn
4 ounces cream cheese cubed
4 tablespoons salted butter cubed (½ a stick)
¼ cup whole milk
¼ cup heavy cream
½ teaspoon cayenne pepper
¼ teaspoon black pepper
½ tablespoon cane sugar or granulated sugar
½ teaspoon salt

Instructions

Add all of the ingredients to the insert of the Instant Pot and mix everything together.
16 ounces frozen corn, 4 ounces cream cheese, 4 tablespoons salted butter, ¼ cup whole milk, ¼ cup heavy cream, ½ teaspoon cayenne pepper, ¼ teaspoon black pepper, ½ tablespoon cane sugar, ½ teaspoon salt
Set the Instant Pot to Manual Mode (or Pressure Cook) at High Pressure for 10 minutes.
When the cooking cycle is complete, carefully manually release the pressure using a Quick Release. It will look pretty similar to how it looked before being cooked until you stir it.
Stir for 2 - 3 minutes until the cream cheese is totally incorporated. Let it sit for a few minutes to thicken up and then serve immediately.
Instant Pot creamed corn is best served warm. Once cooled, leftovers should be refrigerated for up to 7 days. Reheat in the microwave or on the stove.

Notes

Recipe Yield

This recipe makes about two cups of cooked corn, which will feed about 4 or 5 people as a side dish. To feed a larger group, you can double the recipe.

How to Store Leftover Creamed Corn

This creamed corn is really easy to make ahead of time. Once cooled, it can be stored in the refrigerator for up to a week.

How to Reheat Instant Pot Creamed Corn

It can reheat really easily on the stove or in the microwave. You can also reheat it in a crockpot or an Instant Pot on Keep Warm mode.

Nutrition