Step 1

In a pan on the stove or using the sauté setting on your Instant Pot brown the ground turkey, onions and taco seasoning together for about 5 minutes. Stir in the frozen corn and heat through for 2 minutes.

Step 2

Turn off heat. Stir in the picante sauce and cumin. Transfer the mixture to a pan for pot in pot cooking (I used Fat Daddios 7×3 inch pan*). Clean out Instant Pot and pour 1 ½ cups water into the bottom of the Instant Pot.

Step 3

In a medium mixing bowl, stir the corn muffin mix, milk and cheddar cheese together. Spoon the mixture over the top of the meat mixture and spread evenly.

Step 4

Cover pan with foil. Place pan on top of a trivet/sling*.  Lower the pan into the Instant Pot.

Step 5

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 35 minutes. When time is up perform a quick release by moving the valve to venting. Remove the lid.

Step 6

Remove the foil and check the cornbread for doneness. If it’s not cooked through pressure cook without the foil for another 5 minutes (or with your air fryer lid).

Step 7

Scoop onto plates and serve topped with a dollop of sour cream and diced green onions.

Step 8

In a pan on the stove brown the ground turkey, onions and taco seasoning together for about 5 minutes. Stir in the frozen corn and heat through for 2 minutes.

Step 9

Turn off heat. Stir in the picante sauce and cumin. Transfer the mixture your slow cooker.

Step 10

In a medium mixing bowl, stir the corn muffin mix, milk and cheddar cheese together. Spoon the mixture over the top of the meat mixture and spread evenly.

Step 11

Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until cornbread is cooked through.

Step 12

Scoop onto plates and serve topped with a dollop of sour cream and diced green onions.