I’ve done a LOT of things in my pressure cooker, but I have yet to bake anything in it. Oh, you didn’t know that baking in the Instant Pot is totally a thing? Yeah, I didn’t really either. Now, I’ve gone as far as cheesecake before, which in my mind makes at least a little sense considering when you make a cheesecake in the oven you usually use a water bath to keep the cheesecake moist. Bread though?

As it turns out, making cornbread in the pressure cooker works out REALLY well. In fact, I may never make cornbread any other way again. Yep, that’s how easy and tasty it was. Plus, cooking it this way means you get to lighten it up!

I was able to get away with subbing in almond milk and some creamed corn instead of some of the regular milk. I also cut the amount of sugar in half and used a natural sweetener too. The end result was this perfectly moist and delicious cornbread that had just enough sweetness and crumbly texture to soak up the bottom of a bowl of Pantry Pottage.

My favorite part is that this cornbread is fairly hands off. Just mix it up, pop it in the pressure cooker for a while and ta-da!

Step-by-Step Photos:

Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher • B Healthy