Instant Pot Creamed Corn
Made entirely in the instant pot in minutes, this instant pot creamed corn is so rich and creamy and the perfect side dish for any holiday meal!
Servings 6 servings
Calories 327kcal
Ingredients
- 6 cups frozen corn (32 oz bag)
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup 2% or skim milk
- 2 medium cloves garlic, minced
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons unsalted butter, cubed
- 8 oz cream cheese, cubed
- 1 cup shredded mild cheddar cheese
- Salt and pepper to taste
- 2 tablespoons fresh minced chives
Instructions
- Combine frozen corn, chicken broth, milk, garlic, and cayenne in a 4-qt instant pot. Arrange cubed butter and cream cheese on top.
- Seal lid onto instant pot and close vent. Cook corn on high pressure 5 minutes then quick-release to release pressure.
- Remove lid from instant pot and stir well to incorporate cream cheese into corn. Stir in cheddar until melted and season with salt and pepper to taste.
- Garnish creamed corn with chives and keep warm until ready to serve. Enjoy!
Notes
Storing Instructions
Store creamed corn in refrigerator up to 6 days.
Nutrition
Serving: 8 oz creamed corn | Calories: 327kcal | Carbohydrates: 22.8g | Protein: 11.8g | Fat: 24.3g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 374mg | Potassium: 312mg | Fiber: 3.1g | Sugar: 3.2g | Calcium: 195mg | Iron: 2mg