Instant Pot Corn Casserole with Jiffy Mix Recipe

Looking for the perfect Corn Casserole with Jiffy Mix? This recipe is made in the Instant Pot and is the perfect side dish.

This is one of the best sides dishes, ever!  It’s sweet and savory, and just delicious.  You get a smooth creamy souffle style cornbread, with vegetables, and a little bit of crunch where it browns on the bottom of the Instant Pot.  You don’t have to heat up your whole kitchen with the oven,  and it’s done in about half an hour, and ready to keep warm, or serve.  You’ll love this recipe.

What to Serve with Corn Casserole with Jiffy Mix

This corn casserole makes a great side dish. Serve it with

• Alice Springs Chicken Recipe
• Crockpot Whole Chicken
• Crock Pot Shredded Barbeque Chicken Recipe
• Spicy Crock Pot Pulled Pork
• Adobo Pulled Pork Sandwiches

Ingredients in Corn Casserole

• whole corn
• cream-style corn
• Jiffy corn muffin mix
• sour cream
• eggs
• milk
• butter
• shredded Parmesan cheese
• cooked bacon
• onion
• green pepper
• red pepper

How to Make Corn Casserole with Jiffy Mix

Add the butter to the Instant Pot, and turn on the SAUTE setting. Melt the butter, and add the onion, red pepper, and green pepper, and Saute until browned and caramelized. 

Turn off the Saute setting, and add the Jiffy corn muffin mixes, both cans of corn, sour cream, eggs, milk, Parmesan cheese, and bacon. 

Stir well to blend all ingredients together. 

Place the lid on the Instant Pot, until it beeps and locks.  Turn the pressure valve to ‘SEALING’, and press the MANUAL button, and set the timer for 15 minutes. 

After the 15 minutes, do a quick release, and stir the corn pudding.  Place the lid back on the Instant Pot, and cook on MANUAL for another 15 minutes, and then let the Instant Pot automatically release the pressure. 

When all the pressure has been released, and the pressure float valve is all the way down, remove the lid from the Instant Pot, and serve immediately, or press the keep warm button, and serve when ready.  Enjoy!

About the Quick Release

If you are not familiar with using the Instant Pot, or have never done a quick release, here’s what you should do:  This recipe cooks for 15 minutes, you do a quick release, and then the additional 15 minutes you let the Instant Pot release pressure automatically.  So, after the first 15 minutes, when the Instant Pot beeps and goes to OFF, get an oven mitt, and gently turn the pressure valve from SEALING to VENTING.  Pressure or steam will be released from the Pot, and this make takes a couple of minutes for all the pressure to be released.  When all the pressure is released, check the float valve, to make sure it is all the way down before removing the lid to the Instant Pot.  If you’re not familiar with where this is, check your instruction manual that came with your Instant Pot for exact locations. When the float valve has dropped down, you can safely open the lid to the Instant Pot.  After you stir the corn pudding and replace the lid, just leave the Instant Pot to cook and release the pressure automatically.  Check the float valve to make sure it’s down, and remove the lid.  Happy Cooking!

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5 from 1 vote

Instant Pot Corn Casserole with Jiffy Mix Recipe

This is one of the best sides dishes, ever! It’s sweet and savory, and just delicious. You get a smooth creamy souffle style cornbread, with vegetables, and a little bit of crunch where it browns on the bottom of the Instant Pot. You don’t have to heat up your whole kitchen with the oven, and it’s done in about half an hour, and ready to keep warm, or serve. You’ll love this recipe.

Course Side Dish

Cuisine American

Keyword corn casserole with jiffy mix

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Calories 999kcal

Ingredients

• 1 can whole corn 15 – 16 ounces
• 1 can cream-style corn 15 – 16 ounces
• 1 package Jiffy corn muffin mix 8 ounces
• 1 cup sour cream
• 2 eggs
• 1/3 cup milk
• 6 Tablespoons butter melted
• 1 1/2 cups Parmesan cheese shredded
• 1 cup cooked bacon crumbled
• 1 small onion diced
• 1 green pepper washed and diced
• 1 red pepper washed and diced

Instructions

• Add the butter to the Instant Pot, and turn on the SAUTE setting. Melt the butter, and add the onion, red pepper, and green pepper, and Saute until browned and caramelized.
• Turn off the Saute setting, and add the Jiffy corn muffin mixes, both cans of corn, sour cream, eggs, milk, Parmesan cheese, and bacon.
• Stir well to blend all ingredients together.
• Place the lid on the Instant Pot, until it beeps and locks.
• Turn the pressure valve to ‘SEALING’, and press the MANUAL button, and set the timer for 15 minutes. After the 15 minutes, do a quick release, and stir the corn pudding.
• Place the lid back on the Instant Pot, and cook on MANUAL for another 15 minutes, and then let the Instant Pot automatically release the pressure.
• When all the pressure has been released, and the pressure float valve is all the way down, remove the lid from the Instant Pot, and serve immediately, or press the keep warm button, and serve when ready.
• Enjoy!

Notes

30 Weight Watchers SmartPoints per serving

If you are not familiar with using the Instant Pot, or have never done a quick release, here’s what you should do: This recipe cooks for 15 minutes, you do a quick release, and then the additional 15 minutes you let the Instant Pot release pressure automatically. So, after the first 15 minutes, when the Instant Pot beeps and goes to OFF, get an oven mitt, and gently turn the pressure valve from SEALING to VENTING. Pressure or steam will be released from the Pot, and this make take a couple of minutes for all the pressure to be released. When all the pressure is released, check the float valve, to make sure it is all the way down before removing the lid to the Instant Pot. If you’re not familiar with where this is, check your instruction manual that came with your Instant Pot for exact locations. When the float valve has dropped down, you can safely open the lid to the Instant Pot. After you stir the corn pudding and replace the lid, just leave the Instant Pot to cook and release the pressure automatically. Check the float valve to make sure it’s down, and remove the lid. Happy Cooking!

Nutrition

Calories: 999kcal | Carbohydrates: 83g | Protein: 36g | Fat: 60g | Saturated Fat: 30g | Cholesterol: 213mg | Sodium: 2269mg | Potassium: 777mg | Fiber: 7g | Sugar: 22g | Vitamin A: 2530IU | Vitamin C: 71.1mg | Calcium: 598mg | Iron: 3.5mg