Instant Pot Corn Pudding Recipes

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch round baking dish (3-quart) with the butter. Set aside.
• Add the bread cubes to a baking sheet and bake until beginning to dry and harden, about 20 minutes.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread and raisins, if using, and stir until completely coated.
• Pour the bread mixture into the prepared baking dish. Tear off a large piece of aluminum foil, about 1 1/2 feet long, and put the baking dish in the center. Wrap the foil around the dish, folding down the sides as needed so the top of the dish isn't covered. Tear off a second piece of aluminum foil, about 2 feet long, and lay the foil in front of you with one of the longer sides closest to you. Fold the foil in half toward you the long way,
• then in half once again, to create a foil sling for the baking dish.
• Add 2 cups water to a 6-quart Instant Pot® and set the rack in the bottom. Put the baking dish in the center of the foil sling, then pick up both sides of the sling and bring them up the sides of the baking dish. Carefully lower the dish onto the rack. Fold down the foil sling as needed so it fits in the pot but does not touch the pudding.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Let cool slightly before serving. Serve warm, at room temperature or cold.

Steps:

• Fold a long piece of foil in half lengthwise; continue to fold in half lengthwise until you end up with a long skinny strip of foil. (This will help lower the pan into the Instant Pot and then lift it out after cooking.) Butter the bottom and sides of a metal or silicone round pan that fits inside a 6- or 8-quart Instant Pot.
• Combine the butter and cream cheese in a large bowl and whisk together until very smooth and creamy. (If lumpy, microwave in 10-second intervals, stirring until smooth.) Add the creamed corn and whisk again until thick. Add the cornmeal, parmesan, egg, sugar, paprika, 1/2 teaspoon salt and a few grinds of pepper and whisk to combine, switching to a rubber spatula when the mixture becomes too thick to whisk. Stir in the milk, pepper Jack and cheddar until combined.
• Pour the batter into the pan and cover with foil; tightly crimp the edges. Pour 2 cups water into the Instant Pot and fit with a rack or trivet. Lay the foil strip under the pudding pan and use the ends to lower the pan into the pot (leave the foil strip in place). Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 50 minutes. When the time is up, let the pressure release naturally, about 20 minutes.
• Carefully remove the lid and blot any excess water from the top of the foil. Using the foil strip, carefully remove the pan from the Instant Pot and transfer to a rack. Uncover the pan and let the corn pudding cool slightly; serve warm.

Steps:

• Add 1 1/2 cups water to a 6-quart Instant Pot® and add the rack. Stand the corn on the rack, broken ends down (the corn will fit snugly). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.