Step 1

Slice hot dogs into ½ inch rounds. Add hot dog pieces, corn and beans (not drained), mustard and BBQ sauce into pot-in-pot dish. I used a 7×3 inch Fat Daddios cake pan*. Stir well. Set aside.

Step 2

In a medium mixing bowl whisk together the cornmeal, flour, baking powder and salt. Stir in the egg, milk, oil and sugar until just combined. Spoon the mixture over the hotdog/bean mixture. Smooth the top with a butter knife. Cover the pan with foil and place it on a sling/trivet*.

Step 3

Pour 1 ½ cups water into bottom of Instant Pot. Lower the sling with the pan on top into bottom of Instant Pot.

Step 4

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let pressure release naturally for about 5-10 minutes and then move valve to venting and remove the lid.

Step 5

Remove the pan and the foil. Scoop onto plates and serve topped with a sprinkling of cheese and diced green onions.