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Featuring tender corn kernels tucked into a rich, creamy sauce, this Instant Pot Creamed Corn is the side dish everyone loves. It's simple, cozy, and honestly tastes like you worked way harder than you did.
Whether served as part of your Thanksgiving dinner or enjoyed alongside burgers or grilled BBQ chicken, this easy Instant Pot Creamed Corn will quickly be devoured!
Kristen's Keys for Instant Pot Creamed Corn
For rich, creamy results, be sure to pay attention to the following pointers.
- Use fresh or frozen corn. In the summer, cut corn right off the cobs or use frozen kernels year-round for convenience.
- Add dairy last. Layer in broth, corn, then top with cream cheese and butter. This prevents a burn notice which ruins dinner quickly.
- It thickens as it stands. When you open the lid, it may look a little loose. Give it a few minutes. The starch from the corn tightens everything up into that creamy, spoon-coating goodness.
How to Make Instant Pot Creamed Corn
Making creamed corn in the Instant Pot is easy. But these steps will help ensure success whether you are just learning how to use the Instant Pot or an Instant Pot master!
Step One: Layer Ingredients
Pour the broth into the inner pot then sprinkle in salt, pepper, sugar, and onion powder, stirring to combine. Add the corn then pour in heavy cream. Top with cream cheese and butter. DO NOT STIR!
Prevent a burn notice: Do not deviate from the order in which the ingredients are layered or stir to combine. This ensures success!
Step Two: Pressure Cook
Place the lid on the Instant Pot and set to cook on high pressure for 3 minutes using the pressure cook or manual button. Once cook time has elapsed, let pressure release naturally for at least 10 minutes.
👉🏻Avoid a quick release! Doing a quick release can cause the creamy sauce to break.
Step Three: Stir to Combine
Remove the lid and give everything a stir to combine and create a thick and rich sauce. The melted butter and cream cheese blend into the sauce, creating that thick, velvety texture. Remember it will thicken slightly as it sits.
Storage Instructions
This recipe makes a big batch (hello, holiday meals!), but it stores beautifully.
- Refrigerate: Cool slightly, then store in an airtight container for up to 3 days.
- Freeze: Transfer to cooled mixture to an airtight freezer-safe container and store in the freezer for up to 3 months.
- Reheat: Allow the creamed corn to defrost if needed. Reheat over low heat in a large pan on the stove or in 60-second intervals in a heat-safe dish in the microwave, stirring between each interval.
More Easy Instant Pot Side Dishes
- Instant Pot Green Beans
- Instant Pot Black Eyed Peas with Greens
- Instant Pot Spanish Rice
- Instant Pot Sweet Potatoes
- Instant Pot Rice Pilaf
- Instant Pot Glazed Carrots
Instant Pot Creamed Corn
Video
Ingredients
- ½ cup low-sodium vegetable broth, or chicken broth
- 1 tablespoon granulated sugar
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
- 32 ounces corn kernels
- ¾ cup heavy cream, NO substitutions
- 8 ounces full-fat cream cheese
- ¼ cup unsalted butter, cut into parts
Instructions
- Combine ½ cup low-sodium vegetable broth, 1 tablespoon granulated sugar, ½ teaspoon ground black pepper, and 1 teaspoon kosher salt together in the inner pot. Add in 32 ounces corn kernels then ¾ cup heavy cream, in that order. Top with 8 ounces full-fat cream cheese and dollop with ¼ cup unsalted butter. DO NOT stir.
- Place the lid on the pressure cooker, seal the vent knob, and set it to cook on high pressure for 3 minutes. Keep in mind it will take a long time to come to pressure if your corn is frozen.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. After 10 minutes, you can do a quick release of the remaining pressure if desired.
- Give everything a stir to combine. The creamed corn will appear rather loose but will thicken up as it cools slightly.
- Serve with diced green onions if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wanting to make a large batch for a community dinner- how big of a batch could I make in a 6qt instant pot?
Hi Alisa! You can triple the recipe. I hope you all enjoy!
Great recipe that I've made several times now. Definitely a family favorite. Just wanted to ask - would this turn out if I used water instead of broth? I have everything in hand except the broth
Hi Sheena! It absolutely would turn out using water, but won't be quite as flavorful. To remedy that, I would add an additional 1/2 teaspoon salt along with 1/2 onion powder and 1/2 teaspoon garlic powder. Thrilled to hear you enjoy this one!
Hello! The recipe video mentions 1 tsp of onion powder but the ingredients picture lists it as garlic powder. Which should be used? Thank you!
Oh goodness, that was my mistake! It is onion powder.
Thank you! Made this tonight and there was barely any left 😁
Wonderful! We devoured it ourselves!
This was so rich and creamy! Thanks for the recipe.