Homemade Creamed Corn in the Instant Pot is about to make your weeknight dinners so much easier and delicious. With a 3 minute cook time, you’ll have a family favorite side on the table in no time!
Does anyone else mix their corn with their mashed potatoes? I grew up doing this, and I am 100% convinced that, at this point in my life, I can no longer eat one without the other.
Up until this point, however, I had never tried creamed corn. This year, I decided to experiment with some Thanksgiving recipes before actually feeding them to my family. And let me tell you…. I haven’t been able to wait until Thanksgiving to make this recipe again!
And the best part? The “cream” part of this cream corn tastes SO delicious when mixed with mashed potatoes!
Why Make this Recipe
- Hands Off: Hands off recipes are my absolute favorite. If I can throw it in the Instant Pot and forget about it (like this Easy Cranberry Sauce recipe), I am one happy gal! It takes so much pressure (hehe no pun intended) off of my plate to not have to check when something is done or stand there stirring it. The fact that I can throw everything into one pot with this recipe makes all the difference!
- Not on the Stove: If you’re like me, you run out of kitchen space often. Especially on Thanksgiving, when creamed corn is one of our favorite sides, I don’t have enough burners for all of the components of my meal I’m trying to cook! Offshoring some of my stovetop recipes to the Instant Pot (like this Instant Pot Sweet Potato Casserole) saves so much time and space!
- Creating Cream Corn Converts: My dad has never liked cream corn… In fact, when I told him that I made Homemade Creamed Corn, he flat out refused to try it. That is, until I convinced him that this is one recipe he would love. By the time the night was over, my dad was asking for seconds and a container of leftovers. If you’re a Creamed Corn hater, try this recipe. It may just convert you, too!
What Ingredients are in this Recipe
- Corn: When I’m making a recipe in the Instant Pot, I typically want it to be as easy as humanly possible. This normally means that I don’t want to be using multiple settings on my Instant Pot or cooking things before adding them into the pot. By using frozen corn, I can just throw everything into the Instant Pot frozen, and open it up to a steaming hot and fully prepared side dish!
- Cream Cheese: I use full fat cream cheese but you can use reduced fat if you so choose. I used traditional cream cheese, not whipped cream cheese.
- Heavy Whipping Cream: Heavy whipping cream is a liquid with high fat content that comes from milk and dairy! You do not need to be nervous about using Heavy Whipping Cream in your Instant Pot recipes as it has a high enough fat content that it will not curdle under pressure. Heavy whipping cream has made some of my favorite Instant Pot recipes including Palomino Sauce, Creamy Pesto Pasta, or even Fettuccine Alfredo.
How to Make this Recipe
Step 1: Prepare the Recipe
Place all of the ingredients in the Instant Pot and secure the lid.
Step 2: Cook and Enjoy
Turn the pressure to HIGH and cook for 3 minutes. When the cook cycle is complete, perform a Quick Release. Open the lid, stir, and enjoy!
Expert Tips
- If you really want to have some fun with your Creamed Corn with Cream Cheese recipe, try changing up the type of cream cheese that you use. Just an idea but Jalapeno, chive, or even bacon flavored cream cheese would go so well with this recipe!
- You can use whatever kind of corn you’d like. If you want to use fresh or canned, the recipe will work just as well. Making this recipe with frozen corn might increase the pressure building time by a minute or two as the Instant Pot thaws the corn before coming to pressure.
Recipe FAQs
What is the difference between creamed corn and corn?
Normal corn kernels are cooked or steamed, normally plain. Occasionally corn niblets can be served in a butter sauce!
Creamed corn takes normal corn kernels and cooks them with cream cheese, heavy whipping cream, and butter. These dairy products become a delicious creamy sauce that add an extra oomph to your typical corn side dish!
How can I store this recipe?
If you have leftover creamed corn, simply store in an airtight container and refrigerate for up to 5 days. To reheat simply place in the microwave until warmed through.
Did you like this recipe for Homemade Creamed Corn? If so, make sure to check out the other posts linked here that I’ve picked out just for you!:
- Corn on the Cob in the Instant Pot
- Pastel de Choclo (Casserole with Corn Topping) from Chile
- Sweet Potatoes in the Instant Pot
- Israeli Couscous in the Instant Pot
Creamed Corn in the Instant Pot
Equipment
- Pressure Cooker
Ingredients
- 24 oz frozen corn
- ½ cup heavy cream
- 1 stick butter
- 1 tbsp sugar
- ¼ tsp salt, or to taste
- ¼ tsp pepper, or to taste
- 8 oz cream cheese
Instructions
- Place all of the ingredients in the Instant Pot and secure the lid.
- Turn the pressure to HIGH and cook for 3 minutes. When the cook cycle is complete, perform a Quick Release. Open the lid, stir, and enjoy!
Notes
-
- Corn: When I’m making a recipe in the Instant Pot, I typically want it to be as easy as humanly possible. This normally means that I don’t want to be using multiple settings on my Instant Pot or cooking things on the sides. By using frozen corn, I can just throw everything into the Instant Pot frozen, and open it up to a steaming hot and fully prepared side dish!
- Cream Cheese: I use full fat cream cheese but you can use reduced fat if you so choose. I used traditional cream cheese, not whipped cream cheese.
- Heavy Whipping Cream: Heavy whipping cream is a liquid with high fat content that comes from milk and dairy! You do not need to be nervous about using Heavy Whipping Cream in your Instant Pot recipes as it has a high enough fat content that it will not curdle under pressure. Heavy whipping cream has made some of my favorite Instant Pot recipes including Palomino Sauce, Creamy Pesto Pasta, or even Fettuccine Alfredo.
- If you really want to have some fun with your Creamed Corn with Cream Cheese recipe, try changing up the type of cream cheese that you use. Just an idea but Jalapeno, chive, or even bacon flavored cream cheese would go so well with this recipe!
- You can use whatever kind of corn you’d like. If you want to use fresh or canned, the recipe will work just as well. Making this recipe with frozen corn might increase the pressure building time by a minute or two as the Instant Pot thaws the corn before coming to pressure.
K Lynn says
Can the cream cheese go in right from the fridge? Or should I let it soften a bit beforehand? Thank you!
The Foreign Fork says
Yes from the fridge is fine!
K Lynn says
Awesome, thanks so much!
Vivian says
If I want to double this recipe, do I just double everything? And still cook for 3 minutes?
The Foreign Fork says
Yep, you got it exactly! 🙂
Andrea says
What exactly is the serving size? I know it says 6 servings but not exactly how big the servings are