Pressure Cooker Creamed Corn is a staple at your holiday dinners – don’t worry about using precious stovetop space either!
Hold on to your hats and loosen your pants, folks! It’s time for some mega-Thanksgiving posting to start happening. I know I’ll be using my pressure cooker(s) 24/7 this holiday season and I’m guessing you guys will too. I’m more than aware of the issues that arise when trying to cook a big holiday meal with limited oven/stovetop space, so anything that can be either prepped ahead of time or cooked somewhere other than on the stove is so helpful. Just another reason the electric pressure cooker is a lifesaver!
Over the next four weeks I’ll be posting 2 pressure cooker recipes and one non-PC recipe per week, but all will be cozy Thanksgiving side dishes, breakfast bakes, salads, veggies, desserts, etc.. If you have a favorite Thanksgiving recipe that you’d like me to adapt for the pressure cooker, email those to me at firstname.lastname@example.org and I’ll do my best to help you out!
Let’s talk creamed corn, shall we? I first had creamed corn at my husband’s family Thanksgiving dinner and kinda sorta fell in love. Growing up, we would have sweet corn just with salt, pepper, and butter, and I loved that too, but when you add in cream cheese, a little sugar, and a whole lot more butter, something magical happens. Yes, to your arteries as well as your mouth, but it’s one of those foods that we can splurge on a few times per year, right?
If you’re planning on adding creamed corn to one of your holiday menus, this is a dish that can be made ahead then heated up in the microwave last minute. Or, if you’re not planning on using your pressure cooker for anything else, get it going an hour before dinner and just keep it on the warm setting. If you’d like to double or triple it for a larger party, that’s no problem at all! Adjust the ingredient quantities but use the exact same cook time and instructions.
- 32 oz frozen corn kernels
- 1 (8 ounce) package cream cheese
- ½ cup butter
- 1 cup milk
- 1 tablespoon white sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- Combine all ingredients in your pressure cooker, stir, and lock lid.
- Set to high pressure for 3 minutes and do a quick release when time is up.
- Turn pressure cooker onto sauté setting and let cook and thicken for 3-5 minutes, stirring frequently.
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