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–+ servings

Instant Pot Creamed Corn Recipe

Instant Pot Creamed Corn is super easy to make and a delicious side dish for any meal (including Thanksgiving!). Great when reheated later, too!
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 10
Calories: 408.6kcal
Author: Megan Porta

Equipment

  • Pressure Cooker

Ingredients

  • 32 oz bag frozen corn thawed
  • 8 oz package cream cheese cut into chunks
  • 6 oz salted butter
  • 1 cup milk
  • 1 tsp salt
  • 1 tsp pepper
  • 3 green onions sliced
  • 1/2 lb cooked bacon chopped, optional

Instructions

  • Spray pot with cooking spray. Add the corn, cream cheese, butter, milk, salt and pepper to the pot and give it a stir.
  • Place the cover on the pot and set timer to 3 minutes on high pressure (pressure cook setting). It will take the IP around 22 minutes to build up pressure before it begins cooking.
  • When cooking is done, do a quick release and allow the float valve to drop.
  • Transfer the corn to a serving dish and top with green onions and bacon (if using). Serve immediately!

Notes

  • Use frozen corn or a canned variety for this recipes. For added flavor, cut fresh corn off the cob after it has been cooked. Cook corn on the cob in your Instant Pot first!
  • To make this a healthier side, cut the amount of cream cheese and butter used in the recipe in half (or more).
  • Topping the corn with bacon and green onions is optional, but I highly recommend NOT skipping this!

Nutrition

Calories: 408.6kcal | Carbohydrates: 24.65g | Protein: 13.14g | Fat: 30.53g | Saturated Fat: 16.3g | Cholesterol: 83.15mg | Sodium: 790.04mg | Fiber: 2.71g | Sugar: 5.67g
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