Instant Pot Creamed Corn The Soul Food Way

This isn’t your average cream-style corn from a can! I’m sharing my family’s Southern creamed corn recipe made faster in the Instant Pot, but still full of that slow-cooked, buttery flavor you remember from Grandma’s table. It’s sweet, savory, and silky-smooth with a touch of soul.

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Prep Time: 5

Cook Time: 15

Total Time: 20

Course: Side Dish

Cuisine: Soul Food, Southern Food

Servings:

Calories: 352kcal

Author: Shaunda Necole

Equipment

Instant Pot pressure cooker

Ingredients

3 cups corn fresh or frozen
2 tablespoons butter unsalted
¼ cup yellow onion finely chopped
1 clove garlic minced
1 cup heavy whipping cream
¼ cup parmesan cheese shredded
½ teaspoon salt
¼ teaspoon black pepper
¼ cup fresh parsley finely chopped

Instructions

Turn on the Instant Pot to the sauté setting for 10 minutes (although you’ll not likely need all of this time).
Add the butter, onion, garlic, salt, and pepper and sauté with the Instant Pot lid off for 1-2 minutes until the onion softens.
Add the corn to the sauté.
Then, pour in the heavy cream and stir until well combined.
Allow the corn mixture to simmer until it comes to a boil, then boil for 3 minutes.
Cancel the Instant Pot sauté setting and change it to the ‘keep warm’ setting.
Leave the creamed corn mixture on this setting for 10 minutes with the Instant Pot lid on.
To open the Instant Pot lid, make sure the valve is in the ‘venting’ position and manually release any remaining pressure, if applicable.
Turn off the Instant Pot and remove the stainless steel inner pot with the creamed corn.
Stir in the parmesan to melt into the corn, thicken the sauce, and create that signature creamy texture.
Top with fresh chopped parsley, serve, and enjoy!

Video

Nutrition

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