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Pressure Cooker Blueberry Cornmeal Breakfast Cake uses a Jiffy cornbread mix as the base and is drizzled with honey and served in yummy wedges!

Pressure Cooker Blueberry Cornmeal Breakfast Cake

  • Author: Kitschen Cat
  • Total Time: 45 mins
  • Yield: 4 1x


  • 1 8.5oz box Jiffy cornbread mix
  • 2 tablespoons ground flax seed
  • 2 tablespoons chia seeds
  • 1 egg
  • ½ cup milk
  • 1 cup blueberries
  • 2 tablespoons honey (affiliate)


  1. Place trivet inside pressure cooker then add 1 cup of water to inner pot.
  2. Grease a circular baking dish that will fit inside your pressure cooker and set aside. I like to use my springform pan!
  3. In a medium sized mixing bowl, whisk together cornbread mix, flax, chia, egg, and milk then gently stir in blueberries.
  4. Pour batter into prepared baking dish then carefully lower onto trivet.
  5. Lock lid and set to high pressure for 35 minutes.
  6. When time is up, let pressure naturally release for 5 minutes then do a quick release for all remaining pressure.
  7. Drizzle with honey, slice into wedges, and serve!
  • Cook Time: 45 mins