This Instant Pot Cornbread is baked right in the Instant Pot insert without any water, so it gets a delicious crispy crust. It's soft and savoury and slightly spicy | imagelicious.com #instantpot #instantpotrecipe #cornbread #pumpkin
Course Appetizer, bread
Cuisine American
Keyword cornbread, instant pot, pumpkin
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Time for Instant Pot to start cooking 5 minutesminutes
In a large bowl, whisk together the pumpkin purée, yogurt, eggs, and oil until smooth.
Add the cheese and all the spices. Mix.
Add the cornmeal and mix.
Add the flour and baking powder and mix just until incorporated. Do not over mix. It's ok if the mixture is lumpy.
Brush the Instant Pot ceramic insert with oil at the bottom and a bit on the sides.
Add a little bit of cornmeal to the pot and shake to make sure that the bottom and a bit of the sides are covered. It will prevent the cornbread from sticking to the pot.
Evenly spread the cornbread batter inside the ceramic insert of Instant Pot.
Cover the pot with a lid. It does not matter if the valve is turned to sealing or not as the pot will not get pressurized anyway.
Make sure to choose LOW pressure for Instant Pot. Set the time to 45 minutes.
It'll take about 5 minutes for Instant Pot to heat up and then it'll start cooking and the countdown will start.
Once Instant Pot beeps that the cooking of 45 minutes is done, open the lid. Carefully slide the knife around the edges of the Cornbread to loosen them and then invert the pot onto a plate.