Instant Pot Creamed Corn Recipe

• servings: 8 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

32 oz frozen corn (about 900 g)

8 oz cream cheese

3 oz butter (85 g)

2/3 cup milk

1/3 cup water

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon sugar (optional, if using regular corn instead of sweet)

1/4 tsp cayenne pepper (or chili powder)

1/2 cup cheddar cheese (grated, optional)

1 tbsp parsley (for garnish, also paprika and green onions)

Directions

Add milk and water to the Instant Pot.

Add frozen corn, all seasonings and top with cubed butter and cream cheese. Use a spatula to stir the corn through very roughly.

Secure and lock the lid. Set to Pressure Cook for 5 minutes on a HIGH setting. The Instant Pot will take about 10-12 minutes to come to pressure (this is for frozen corn as it takes longer than canned or fresh). Once the timer is done, use the quick release to let off the pressure manually.

Open the lid, add the cheese and stir through the corn.

Scoop a cup of the corn and the sauce and add to a bowl or a jug. Puree with an immersion stick blender until thick and creamy. You can also use a food processor or a blender. Return creamy puree to the Instant Pot and stir through the corn.

Serve sprinkled with pepper, paprika and parsley or green onions.

Nutrition

• Calories: 332 kcal
• Total Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Cholesterol: 61 mg
• Sodium: 509 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 8 g