Step 1

Mixe the frozen corn, cream cheese, heavy cream, butter, and sugar in the instant pot.

Step 2

Cook the corn on high pressure for 5 minutes. Do a quick release. Be careful and let some of the steam out in short little bursts to keep the corn mixture from blowing out.

Step 4

Mix the sour cream and cornstarch in a small bowl and add the mixture to the corn. Stir until well combined and season with salt and pepper to taste.