Q1: What is the "Pot-in-Pot" (PIP) method for the Instant Pot?

The Pot-in-Pot (PIP) method is a fantastic technique for "baking" or cooking foods in the Instant Pot that you don't want to be in direct contact with the liquid at the bottom. It involves placing your food in a separate, oven-safe pan, and then placing that pan on a trivet or a rack inside the Instant Pot liner with water at the bottom. It's the perfect method for things like cheesecakes, puddings, and lasagnas.

Q2: What kind of pan can I use inside my Instant Pot?

You can use any oven-safe pan that fits comfortably inside your Instant Pot liner with a little bit of space around the sides for the steam to circulate. For this recipe, a 7-inch round metal or silicone cake pan is a perfect choice for a 6- or 8-quart Instant Pot.

Q3: Why do I have to use a natural pressure release instead of a quick release?

For delicate, custardy dishes like this corn pudding or a cheesecake, a natural pressure release is essential. A sudden, quick release of pressure can cause the temperature to change too rapidly, which can make the texture of custards rubbery or cause them to collapse in the center. A natural release allows the pudding to cool down and set gently.

Q4: Can I make this corn pudding in the oven instead of an Instant Pot?

Yes, you can. Simply prepare the batter as directed and pour it into a buttered 2-quart (or 8x8-inch) baking dish. Bake in a preheated 350°F (175°C) oven for 45 to 55 minutes , or until the top is golden brown and the center is mostly set with just a slight jiggle.

Q5: My cream cheese is cold and my batter is lumpy. What should I do?

The recipe notes are key here! It is very important that your butter and cream cheese are well softened . If you have mixed your batter and it is still lumpy, you can use an immersion blender directly in the mixing bowl to blend the batter for a few seconds until it is perfectly smooth.

The Best Creamiest Instant Pot Corn Pudding (Easy & Foolproof!)

A rich, savory, and creamy corn pudding cooked conveniently in an Instant Pot. The batter is a blend of softened butter and cream cheese, mixed with cream-style corn, cornmeal, an egg, and a trio of cheeses: Parmesan, pepper Jack, and sharp cheddar. The pudding is cooked in a pan on a trivet inside the pressure cooker, which steams it until it’s set. The recipe includes a helpful tip for creating a foil sling to easily lower and lift the pan out of the Instant Pot.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 6-8 servings 1x
Category: Side Dish
Method: Pressure Cooking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

4 tablespoons unsalted butter, well softened, plus more for the pan
4 ounces cream cheese, well softened
1 (14.75-ounce) can cream-style corn
2/3 cup yellow cornmeal
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
2 teaspoons sugar
1/2 teaspoon paprika
Kosher salt and freshly ground pepper
1/3 cup milk
1/3 cup grated pepper Jack cheese
1/3 cup grated sharp cheddar cheese

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Instructions

Create a foil sling by folding a long piece of foil in half lengthwise several times until you have a long, sturdy strip.
Generously butter the bottom and sides of a round metal or silicone pan that fits inside your 6- or 8-quart Instant Pot.
In a large bowl, whisk together the softened butter and cream cheese until very smooth and creamy.
Add the creamed corn and whisk again until thick.
Add the cornmeal, Parmesan, egg, sugar, paprika, 1/2 teaspoon of salt, and a few grinds of pepper. Whisk to combine, then switch to a rubber spatula as the mixture thickens.
Stir in the milk, pepper Jack cheese, and cheddar cheese until just combined.
Pour the batter into the buttered pan and cover the pan tightly with foil, crimping the edges.
Pour 2 cups of water into the Instant Pot and place a rack or trivet inside.
Lay the foil sling under the pan and use the ends to lower the pan onto the trivet. Leave the sling ends inside the pot.
Lock the lid, ensuring the steam valve is in the sealing position. Set to pressure-cook on high for 50 minutes.
When the time is up, let the pressure release naturally, which will take about 20 minutes.
Carefully remove the lid. Using the foil sling, lift the pan out of the Instant Pot.
Uncover the pan and let the corn pudding cool slightly before serving warm.

Notes

This recipe uses an Instant Pot (pressure cooker) to steam-bake the pudding, which keeps it very moist.
A foil sling is a simple but effective tool for safely lowering and lifting the hot pan from the Instant Pot.
Letting the pressure release naturally is an important step that allows the pudding to finish cooking and set properly.

Nutrition

Serving Size: 1/8 of recipe
Calories: 280-340
Sugar: 8-12 g
Sodium: 500-650 mg
Fat: 18-24 g
Saturated Fat: 11-15 g
Trans Fat: 0 g
Carbohydrates: 20-25 g
Fiber: 2-3 g
Protein: 10-12 g
Cholesterol: 70-90 mg

Find it online: https://cookupjoy.com/instant-pot-corn-pudding/