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
- 1/2 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.
Linda says
Is 1 stick of butter 1/2 cup or 1 cup? Thank you! This sounds amazing and I will try in my 6 quart IP.
The Foreign Fork says
1 stick of butter is 1/2 cup 🙂 Hope you enjoy!
Sheri Heffernan says
Can you freeze this recipecipe f
The Foreign Fork says
Yes you can!
HARRIS DOBKIN says
Do you think I could use half and half as opposed to heavy cream?
The Foreign Fork says
Hello! I am wary of using half and half in the instant pot because thinner dairy products have a tendency to curdle under pressure. Heavy cream is the only dairy product with a high enough fat percentage that it is guaranteed to not curdle.
Kate says
Tasted delicious, but any idea why mine kept giving me the “burn” notice?
The Foreign Fork says
Hmmm I normally don’t hear of people getting the burn notice on this one, so it could be due to external factors! Elevation is a common reason as well as some pots just have a more sensitive burn notice. You can always add a bit extra cream or butter if you’d like to help with that next time, though it will change the consistency of the dish a bit!
Molly says
So yummy! This was so good; I’m bringing it to Easter Sunday dinner as one of the sides👍🏻
I added a small can of diced green chiles to it for a kick and it turned out great. Thank you for sharing this recipe!!
The Foreign Fork says
Hurray Molly I’m so glad that you liked it!! Adding green chiles is a great idea, I may have to try that next time 🙂
Linda Eacret says
Will the 6qt pot be big enough?
The Foreign Fork says
Yes your 6 quart pot should work just fine 🙂
maggie says
I love creamed corn and your recipe is delicious. I wonder if there’s a way to make it slightly lower in fat by substituting evaporated milk and Greek Yogurt Cream cheese? Would these curdle? Would they be better added in after the pressure releases? Thanks!
The Foreign Fork says
Hi Maggie,
Thank you so much, that is wonderful to hear! You could certainly use these ingredients, but I don’t believe either of them could be cooked under pressure (the evaporated milk definitely can’t. I’ve never heard of Greek Yogurt Cream Cheese before, so I don’t know for sure!). In that case, you would still need another 1/2 cup of liquid to add to the Instant Pot. If I were recipe testing this, I would probably use water & drain it after the time is up. Then I’d add to the milk and cream cheese after the cooking is complete.
I will add a disclaimer here, though, that I have never tried this method and therefore this advice should be taken with a grain of salt. I don’t want to steer you wrong, but this is probably where I would start. Hope that helps!
Maria L says
How would I double/ triple the recipe if I’m making for 15-20 people? Do I increase the liquid and the cooking time???
The Foreign Fork says
Double or triple the recipe exactly but keep the cook time the same! 🙂
Kelly says
Super easy and really good. A simple side dish that will go with about anything. Thank you!
The Foreign Fork says
Hurray, I am so glad that you liked it Kelly! This is certainly a fam favorite in our house as well. Thanks for leaving a comment 🙂
Tyler says
This is fine, it was a good basis to start with. I used twice the sugar and half the butter. I let it go for much longer 5 min and natural release for 5 min. When done, stir it and set to saute on high a few minutes to allow it to thicken up a bit. Added a generous amount of cayenne for a kick.
The Foreign Fork says
So glad you liked the recipe Tyler and thanks for letting me know about your adaptations!