Instant Pot Cornbread Recipe

Step 1

First, grease the instant pot baking dish. In a bowl, whisk egg until fluffy (set aside). In a separate bowl, mix together the dry ingredients.

Step 2

Add all the wet ingredients, one by one. Mix well everything until all is incorporated.

Step 3

Pour batter into prepared pan. Wrap top with aluminum foil. Pour 1 ½ cup of water into the bottom of the Instant Pot.

Step 4

Place the foiled pan on a trivet or sling, then place it on the instant pot. Close the lid and turn the valve to “SEALING.”Press HIGH PRESSURE and adjust the cook time to 25 minutes or until toothpick comes out clean from the middle. When done cooking, allow pressure to naturally release for 10 minutes. Afterwards, do a quick release.

Step 5

When done cooking, allow pressure to naturally release for 10 minutes. Afterwards, do a quick release.Remove the foil and allow the pan to naturally cool on the counter. Use a butter knife to help loosen the edges. Slice and enjoy as a side.

Step 6

Preheat the oven to 350°F. Grease an 8x8-inch baking pan or line the pan with parchment paper.In a large bowl, combine the cornmeal, flour, baking powder, and salt.In a medium bowl, whisk together the almond milk, eggs, sugar, and melted butter and vanilla extract.Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the pan and bake for 25 or until the toothpick comes out clean from testing it in the center. Let cool for at least 20 minutes before slicing.