Creamed Corn (Instant Pot)
Creamed Corn - easy and delicious Instant Pot Creamed Corn recipe that takes only 10 mins in the pressure cooker. Creamy, buttery and cheesy cream corn that you want to eat every day!
Servings: 6 people
Ingredients
- 4 tablespoons unsalted butter room temperature
- 1/4 cup red bell peppers diced
- 1 lb (500g) frozen sweet corn thawed
- 1/2 cup full milk
- 1 cup heavy whipping cream
- 3/4 teaspoon salt
- freshly ground black pepper
- 1/2 cup shredded Parmesan cheese
- Italian parsley for garnishing
Instructions
- Turn on the Sauté mode on your Instant Pot. Once the pot is heated, add the butter and heat until it’s melted.
- Add the diced red bell peppers and sauté in the butter until slightly softened. Then, add the frozen sweet corn and stir to combine well.
- Add the milk, heavy whipping cream, salt, and ground black pepper. Stir to combine well. Cover the Instant Pot with its lid, select Manual, set it to High pressure, and cook for 10 minutes.
- When it beeps, turn to Quick Release. Once the valve drops, carefully remove the lid and switch to Sauté mode. Add the Parmesan cheese, stir, and cook for 2 minutes, or until the sauce thickens and becomes creamy. Transfer the creamed corn to a serving platter, garnish with parsley, and serve immediately.
Notes
You can make this recipe in a slow cooker. Just follow the same process and cook for 3 hours on high heat.
You can also make the creamed corn on stove top using a skillet. Just follow the same method and simmer the creamed corn until the sauce reduces and becomes creamy.
Nutrition
Serving: 6people | Calories: 363kcal | Carbohydrates: 26g | Protein: 12g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 543mg | Fiber: 1g | Sugar: 5g