The Ultimate Creamy Instant Pot Creamed Corn: Your Easy Holiday Side Dish
If you’re searching for that quintessential, soul-warming side dish that perfectly complements any holiday feast, look no further. This homemade Instant Pot Creamed Corn recipe is a game-changer, promising a creamy, rich texture that will earn rave reviews from your Thanksgiving, Christmas, or Easter guests. Unlike many versions that rely on cream cheese, our recipe harnesses the luxuriousness of heavy cream for a truly signature, velvety smoothness. Best of all, it’s incredibly easy to make from scratch, utilizing the clever pot-in-pot method to ensure consistent, delicious results every single time.
As the crisp air of autumn arrives, my mind invariably drifts to the joy of holiday cooking. In Canada, we celebrate Thanksgiving in October, giving us an early start to the season of feasting. This means I’ve had the pleasure of perfecting some of my favorite holiday recipes well in advance, and I’m thrilled to share this beloved Instant Pot Creamed Corn with you. It’s a dish that embodies comfort, ease, and that delightful from-scratch taste, making it an ideal addition to any Fall or Winter meal. While truly exceptional for Thanksgiving or Christmas, its versatility means it’s perfect for any occasion when you crave a delicious, creamy vegetable side.
What sets this Instant Pot Creamed Corn apart? It’s its unwavering creaminess and simplicity. We achieve this exquisite texture using heavy cream, which provides a rich, smooth consistency without the distinct tanginess that cream cheese can sometimes impart. This results in a truly classic creamed corn flavor that tastes like it’s been simmered for hours, yet comes together effortlessly in your Instant Pot. And yes, it’s conveniently made with frozen corn kernels, so you don’t even need to worry about thawing!
To safely and effectively cook the corn alongside the heavy cream under pressure, we employ a smart technique known as the “pot-in-pot” method, often abbreviated as PIP. This method is crucial for ensuring the dairy doesn’t scorch and for achieving that perfectly cooked, tender corn.
Understanding the Pot-in-Pot Method for Instant Pot Cooking
The pot-in-pot (PIP) method is a versatile technique for cooking in your Instant Pot where you use a smaller, heat-proof pot or bowl placed inside the main Instant Pot liner, elevated on a trivet, with water at the bottom of the main liner. This method is incredibly useful for several reasons, especially when dealing with delicate ingredients or recipes prone to the dreaded “burn” notice.
- Preventing Burn Notices: For dishes with thick sauces, dairy, or low liquid content, the direct heat of the Instant Pot can cause ingredients to stick and burn at the bottom. The PIP method creates a gentle, indirect heat, much like a bain-marie or water bath, preventing scorching.
- Cooking Multiple Items: You can cook a main dish in the Instant Pot liner and a side dish (like rice or this creamed corn) simultaneously in a smaller pot using PIP.
- Achieving Specific Textures: It’s perfect for recreating oven water bath effects, ideal for dishes like cheesecakes, custards, or in our case, perfectly creamy corn.
For this Instant Pot Creamed Corn, the pot-in-pot method is essential. While heavy cream can be relatively stable under pressure, it’s not entirely foolproof. The indirect heating provided by the PIP method ensures your creamed corn cooks evenly, without curdling or burning, guaranteeing the most consistent and deliciously creamy results possible. It takes away the guesswork and allows you to confidently create this holiday favorite.
Essential Ingredients for Perfect Instant Pot Creamed Corn
Crafting this incredible creamed corn requires just a few simple, high-quality ingredients. Each plays a vital role in achieving that rich flavor and luscious texture. Here’s what you’ll need:
- Frozen Corn Kernels: You’ll need about 4 ½ cups, which typically equates to two 10oz packages. The beauty of using frozen corn is its convenience – there’s no need to thaw it beforehand, saving you precious prep time, especially during busy holidays. It’s picked at its peak ripeness and flash-frozen, locking in that sweet corn flavor.
- Heavy Cream: This is the star ingredient for our signature creamy texture. Unlike cream cheese, heavy cream delivers pure richness and silkiness, making it safe to cook under pressure within the pot-in-pot setup.
- Unsalted Butter: A touch of melted butter adds another layer of decadent flavor and richness, enhancing the overall savory profile of the dish.
- Whole Milk: After the pressure cooking, whole milk combined with flour forms the perfect thickening agent, creating a beautifully smooth and thick creamed corn. Its full fat content contributes to the desired creaminess.
- All-Purpose Flour: Used in conjunction with milk, flour helps to thicken the creamed corn to that ideal, spoonable consistency during the sauté stage.
- Granulated Sugar: A small amount of sugar balances the savory notes and brings out the natural sweetness of the corn, elevating the classic creamed corn taste.
- Salt and Black Pepper: Essential seasonings that bring all the flavors together. Adjust to your personal preference for the perfect savory balance.
Step-by-Step: How to Make Creamed Corn in an Instant Pot
Follow these detailed steps to create a show-stopping Instant Pot Creamed Corn that will impress everyone at your table. The process is straightforward, ensuring a stress-free cooking experience.
- Prepare Your Pot-in-Pot Setup: Begin by selecting a heat-proof and oven-safe bowl that comfortably fits inside your Instant Pot, leaving some space around the edges. This could be a Pyrex or Anchor Hocking bowl, or even a smaller 3-quart Instant Pot insert, as many users have found success with those. Place a handled trivet at the bottom of your Instant Pot’s main liner.
- Add Water to the Main Pot: Pour the appropriate amount of water into the bottom of your Instant Pot liner. For a 6-quart model, use 1 cup of water. If you have an 8-quart Instant Pot, increase this to 1 ½ cups. This water is vital for creating the steam necessary for pressure cooking.
- Combine Corn and Cream Mixture: Carefully add your frozen corn kernels directly into the heat-proof bowl. There’s no need to thaw them beforehand. Next, pour in the heavy cream, salt, pepper, granulated sugar, and the melted butter. Give everything a good stir to ensure all the ingredients are thoroughly combined and the corn is well coated.
- Seal the Bowl: Tear off a large piece of aluminum foil. Cover the top of your bowl tightly with at least two layers of foil, ensuring a secure seal by pinching the edges firmly around the rim of the bowl. This prevents any steam or liquid from entering or escaping the corn mixture during pressure cooking.
- Load into the Instant Pot: Using the handled trivet, carefully lower the covered bowl into your Instant Pot. Make sure the foil remains securely tucked around the bowl. Place the Instant Pot lid on top, twisting it until it locks into place.
- Pressure Cook: Set the steam release valve to the “sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 5 minutes on High Pressure.
- Natural Release: Once the cooking cycle is complete, the Instant Pot will beep and switch to “Keep Warm.” Allow your creamed corn to undergo a natural pressure release for 10 minutes. This controlled release helps prevent sputtering and ensures the corn finishes cooking gently. After 10 minutes, carefully switch the valve to “venting” for a quick release of any remaining pressure. The float valve will drop when it’s safe to open the lid.
- Remove and Stir: Carefully open the Instant Pot lid, lifting it away from your face to avoid any residual steam. Use the trivet handles to lift the hot bowl out of the inner pot and place it on a heat-proof surface. Carefully remove the aluminum foil and give the creamed corn a good stir. It will look a bit liquidy at this stage, which is perfectly normal.
- Thicken the Creamed Corn: Turn your Instant Pot to the “Sauté” function, selecting the “More” option for higher heat. Carefully pour the contents of the bowl directly into the Instant Pot’s inner pot.
- Create Slurry and Thicken: In a separate small bowl, whisk together ¾ cup of whole milk and 2 tablespoons of all-purpose flour until completely smooth and lump-free. Pour this mixture into the Instant Pot with the creamed corn. Stir or whisk continuously over the high sauté heat for about 10-15 minutes, or until the creamed corn has thickened to your desired consistency. It will noticeably thicken as it cooks.
- Serve: Once thickened, turn off the Instant Pot. For best results, carefully remove the inner pot from the Instant Pot base (if safe to do so) and transfer your deliciously creamy corn to a serving dish. Serve immediately while warm, or store for later enjoyment.
Ingredient Substitutions for Dietary Needs
This recipe is quite adaptable, allowing for minor adjustments to fit various dietary requirements without compromising on flavor or texture.
- Gluten-Free Option: To make this creamed corn gluten-free, simply substitute the 2 tablespoons of all-purpose flour with 1 tablespoon of cornstarch. Before adding, mix the cornstarch with 1 tablespoon of cold water to create a smooth slurry. Whisk this cornstarch slurry into the Instant Pot along with the milk during the thickening stage. It will achieve a similar thick consistency.
Recommended Equipment for Your Instant Pot Creamed Corn
Having the right tools can make your cooking experience even smoother. Here are a few pieces of equipment that are particularly useful for this recipe and Instant Pot cooking in general:
- Instant Pot: A 6-quart or 8-quart model will work perfectly for this recipe.
- Heat-Proof Bowl: Essential for the pot-in-pot method. A Pyrex or Anchor Hocking glass bowl, or a stainless steel Instant Pot insert (3-quart size for a 6/8-quart main pot), will do the trick.
- Handled Trivet: Makes it easy to lower and lift the bowl in and out of the Instant Pot. Most Instant Pots come with one.
- Aluminum Foil: For tightly covering the bowl during pressure cooking.
- Whisk: Crucial for mixing the thickening slurry and stirring the creamed corn during the sauté phase to ensure a smooth, lump-free consistency.
Frequently Asked Questions About Creamed Corn
While often used interchangeably, “cream style” and “creamed corn” generally refer to the same type of dish – a sweet, creamy corn preparation. However, the methods and ingredients can vary significantly. Traditionally, creamed corn involved scraping the kernels off the cob and then running a knife over the cob to extract the milky pulp, which naturally thickened the dish. Modern renditions, like this recipe, frequently enhance this natural creaminess with added heavy cream, milk, or sometimes cream cheese, alongside butter, sugar, and seasonings, to achieve an extra rich and smooth texture.
Yes and no, historically. As mentioned, the earliest forms of creamed corn relied on the corn’s natural milky pulp for its “creaminess” and often did not contain dairy cream. However, most contemporary recipes, including our Instant Pot version, do incorporate heavy cream or other dairy products like milk and butter, along with sugar and flour (for thickening), to create the lush, decadent texture we associate with modern creamed corn. This recipe specifically uses heavy cream for that superior richness.
For the pot-in-pot method, it is crucial to use dishes that are both heat-proof and oven-safe. Materials like stainless steel, tempered glass (such as Pyrex or Anchor Hocking), and ceramic oven-safe bowls are excellent choices. Aluminum pans designed for baking are also typically safe. The safest and most common recommendation is to use a smaller, dedicated Instant Pot insert, usually a 3-quart size, within your larger 6-quart or 8-quart Instant Pot. Always ensure the chosen vessel fits with adequate space for steam circulation and can be easily lifted with a trivet.
Absolutely! If fresh corn is in season, it will add another layer of vibrant flavor. You’ll need to remove the kernels from about 6-8 ears of corn to get approximately 4 ½ cups. You can then proceed with the recipe as written, adding the fresh kernels to the heat-proof bowl for the pot-in-pot method. The cooking time should remain the same as fresh corn cooks quickly under pressure.
Leftover Instant Pot Creamed Corn can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you have a few options: you can use the sauté function on your Instant Pot on low heat, stirring frequently, or simply microwave it in 1-minute intervals, stirring in between, until heated through. If it thickens too much upon reheating, you can add a splash of milk or cream to thin it out to your desired consistency.
What to Serve with Your Creamy Instant Pot Creamed Corn
This creamy Instant Pot Creamed Corn is a versatile side dish that pairs beautifully with a wide array of main courses and other accompaniments, especially for holiday gatherings. Its rich flavor and comforting texture make it an instant crowd-pleaser.
- Roast Chicken: The classic pairing, the creamy corn perfectly complements the savory notes of roast chicken.
- Roast Turkey: A must-have for Thanksgiving, this creamed corn elevates your traditional turkey dinner.
- Glazed Ham: The sweetness of glazed ham finds a wonderful balance with the rich, slightly sweet corn.
- Mashed Potatoes: Double the comfort! Creamed corn alongside fluffy mashed potatoes is pure indulgence.
- Scalloped Potatoes: For an extra decadent potato dish, creamed corn is a fantastic partner.
- Glazed Carrots: (See my slow cooker version) The sweetness of carrots and corn creates a harmonious vegetable medley.
- Warm Dinner Rolls: Perfect for soaking up every last bit of the creamy sauce.
- Pumpkin Pie: A sweet finish to your holiday meal.
- Apple Pie: Another delightful dessert to follow this savory side.
- Apple Turnovers: (See my air fryer version) A quick and delicious apple dessert.
More Yummy Instant Pot Recipes to Explore:
The Instant Pot is a marvel for making delicious meals and sides with minimal effort. If you loved this creamed corn, you’ll definitely want to try some of these other fantastic Instant Pot recipes to simplify your cooking and expand your culinary repertoire:
- Instant Pot Hamburger Helper: A quick and comforting one-pot meal.
- Instant Pot Creamy Chicken Tortilla Soup: Rich, flavorful, and easy soup for any day.
- Instant Pot 5 Ingredient Mac and Cheese: The ultimate cheesy comfort food, made incredibly simple.
- Instant Pot Unstuffed Cabbage Rolls (coming soon): Stay tuned for this deconstructed classic!
- Instant Pot Spinach and Artichoke Chicken – Pressure Luck Cooking: A gourmet meal made easy.
Instant Pot Creamed Corn
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Ingredients
- 2 10oz packages frozen corn kernels (4 ½ cups)
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon granulated sugar
- 1 tablespoon butter melted
For Thickening
- ¾ cup whole milk
- 2 tablespoons all purpose flour
Instructions
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Add the corn kernels to a heat-proof and oven safe bowl that fits inside your Instant Pot with the trivet. I used an Anchor hocking bowl, but Pyrex works well too.
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Pour 1 cup of water in the bottom of your 6 quart Instant Pot, or 1 ½ cups into the bottom of your 8 quart Instant Pot and set aside.
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Add the corn kernels to the heatproof bowl, then add in the heavy cream, salt, pepper, sugar, and melted butter. Stir well to combine the ingredients well.
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Tear off a portion of aluminum foil and fit it tightly around the top of your bowl. Repeat so that there are at least two layers of aluminum foil. Pinch the edges to seal tightly.
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Place your bowl on top of a handled trivet and lower it into the Instant Pot.
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Ensure the foil stays tucked around the bowl, and place the lid on your Instant Pot. Set the valve to “sealing” and set on manual pressure for 5 minutes.
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The Instant Pot will beep twice: once it has come to pressure, and once the cook time is through. Once the cook time is through, it will switch to warm and begin counting up as it does a natural release.
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Allow your creamed corn to do a natural release for 10 minutes before switching the valve to “venting”. Once all of the pressure has released, the pin will drop, indicating it is safe to open the lid.
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Carefully remove the lid from the Instant Pot and use the handled trivet to lift the bowl from the Inner pot.
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Place the trivet on a heat proof surface, and remove the foil from the bowl.
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Stir the contents well.
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Turn your Instant Pot to the “sauté” function, pressing the button until it selects the “more” option.
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Add the contents of the bowl back to the inner pot of the Instant Pot.
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Add ¾ cup of whole milk to a small bowl, and whisk in 2 tablespoons of flour until smooth. Pour into the Instant Pot with the creamed corn.
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Stir or whisk the creamed corn over high until thickened, about 10-15 minutes.
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Once your creamed corn is thickened, remove the inner pot from the element inside the Instant Pot and transfer your creamed corn to a serving dish.
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Serve immediately, or reheat and enjoy at another time.
Notes
Reheating: You can reheat this Instant Pot Creamed Corn by using the reheat function on the Instant Pot, or by microwaving in 1 minute intervals.
Nutrition
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