Featuring sweet corn kernels in a ridiculously creamy sauce, Instant Pot Creamed Corn is one of the easiest, tastiest side dishes you will ever make.
The Instant Pot works great to perfectly steam corn on the cob, as proven in my recipe for Instant Pot Corn on the Cob. But when it comes to corn kernels, this recipe for creamed corn is the Instant Pot recipe to make.
Made with cream, butter, cream cheese, and fresh or frozen corn kernels, this recipe for Instant Pot Creamed Corn delivers the richest, creamiest, most delicious version of creamed corn you have likely ever had.
Whether you serve it with Roasted Turkey or Instant Pot Turkey Breast for a Thanksgiving side dish that will quickly be devoured, or prepare it using fresh summer corn and enjoy it as a comforting side dish to Grilled Burgers or BBQ Chicken, you are going to fall in love with this incredibly simple recipe.
Notes on Ingredients
- Corn Kernels: You can use fresh corn removed from the cob, frozen corn kernels, or defrosted frozen corn kernels with success.
- Heavy Cream: While milk and half and half are no-nos when it comes to pressure cooking, heavy cream can be pressure-cooked without curdling. Be sure to use ONLY heavy cream.
- Broth: Along with the cream, a bit of broth is needed to help the Instant Pot come under pressure. I use vegetable broth to keep this dish vegetarian-friendly, but chicken stock or chicken broth works just as well.
- Butter: Use unsalted butter to control the level of seasonings.
- Seasonings: Salt, pepper, and onion powder are the only seasonings needed to make this Instant Pot Creamed Corn flavorful.
- Sugar: A small amount of granulated sugar will help to enhance the natural sweetness of the corn.
- Cream Cheese: Be sure to use full-fat cream cheese when pressure cooking. Reduced fat and fat-free cream cheese will not work for this recipe.
Tips for Making Instant Pot Creamed Corn
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Start with the broth. After testing this recipe many times, I have found it turns out better if you add the broth and seasonings to the inner pot first.
- Don't stir. After adding the creamed cheese and butter DO NOT STIR! You will combine everything AFTER pressure cooking. This will prevent a burn notice and is just easier to boot.
- Let it thicken. After pressure cooking, the creamed corn may seem watery. Don't worry, as it sits for a bit, it will thicken up some, but keep in mind it is not meant to be a thick dish.
How to Make Instant Pot Creamed Corn
While you can find the detailed instructions in the recipe card below, if you learn best through video, follow along in the video below as I make creamed corn using the Instant Pot.
Storage Instructions
This recipe for Creamed Corn makes 12 generous servings, making it a perfect side dish for a holiday dinner. However, even with the addition of cream, creamed corn freezes well.
- Refrigerate: Allow the creamed corn to cool slightly and then transfer to an airtight container. Refrigerate for up to 3 days.
- Freeze: Allow the creamed corn to cool slightly and then transfer to an airtight freezer-safe container or bag. Store in the freezer for up to 3 months.
- Reheat: Allow the creamed corn to defrost if needed. Reheat over low heat in a large pan on the stove or in 60-second intervals in a heat-safe dish in the microwave, stirring between each interval.
More Easy Instant Pot Side Dishes
- Instant Pot Green Beans
- Instant Pot Black Eyed Peas with Greens
- Instant Pot Spanish Rice
- Instant Pot Sweet Potatoes
- Instant Pot Rice Pilaf
- Instant Pot Glazed Carrots
If you tried this recipe for Instant Pot Creamed Corn, I would love for you to leave a comment and review below.
Instant Pot Creamed Corn
Ingredients
- ½ cup low-sodium vegetable broth or chicken broth
- 1 tablespoon granulated sugar
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
- 32 ounces corn kernels
- ¾ cup heavy cream NO substitutions
- 8 ounces full-fat cream cheese
- ¼ cup unsalted butter cut into pats
Instructions
- Combine the broth, salt, pepper, and onion powder together in the inner pot. Add in the corn kernels and heavy cream in that order. Top with the block of cream cheese and dollop with butter. DO NOT stir.
- Place the lid on the pressure cooker, seal the vent knob, and set it to cook on high pressure for 3 minutes. Keep in mind it will take a long time to come to pressure if your corn is frozen.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. After 10 minutes, you can do a quick release of the remaining pressure if desired.
- Give everything a stir to combine. The creamed corn will appear rather loose but will thicken up as it cools slightly.
- Serve with diced green onions if desired.
Teresa
Hello! The recipe video mentions 1 tsp of onion powder but the ingredients picture lists it as garlic powder. Which should be used? Thank you!
Kristen Chidsey
Oh goodness, that was my mistake! It is onion powder.
Teresa
Thank you! Made this tonight and there was barely any left 😁
Kristen Chidsey
Wonderful! We devoured it ourselves!
Taryn
This was so rich and creamy! Thanks for the recipe.