Step 1

To prepare the batter, start by whisking the egg with oil, then add milk, and the dry ingredients.

Step 2

Whisk everything until just combined but make sure not to overmix the batter.

Step 3

Fold in any add ons that you're using/if using.

Step 4

To a greased springform pan, or a push pan, pour the batter and cover it tightly with foil.

Step 5

Add 1 cup of water to the bottom of your Instant Pot, and place the pan covered with foil on a trivet and into the pot. Cover with the lid and make sure that it's locked.

Step 6

Set the vent on SEALING position, and press on MANUAL or PRESSURE COOK on high, and set at 55 minutes.

Step 7

Allow the Instant Pot to come to pressure, and cook. Then let the steam release naturally which should take around 10 minutes.

Step 8

Take the pan out of the Instant Pot. Allow the cornbread to cool down for 10 minutes before removing it from the pan and slicing it.