Pressure Cooker Jalapeño Cheddar Cornbread

Pressure Cooker Jalapano Cheddar Cornbread is crispy, moist, and speckled with red and green

Crispy, cheesy, whole grain cornbread from the Pressure Cooker/Instant Pot is a magical thing and the perfect partner for your favorite soup, salads, and pastas!



  1. Grease a 7-inch springform pan with nonstick cooking spray and set aside.  Optional: line with parchment or non-stick foil as show above, for easy removal.
  2. In a medium size bowl, whisk together cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl add milk and eggs and whisk to combine.  Add melted butter and quickly whisk to fully incorporate.
  4. Pour wet mixture into dry and use a spoon to mix just until combined, do not over mix!  Add 3/4 cup cheddar cheese, minced jalapeños, and red bell pepper and lightly stir just until incorporated.
  5. Scrape mixture into the greased springform pan and smooth the top.
  6. Add 1 cup of water to the pressure cooker pot and place trivet inside.  Place the pan on top of the trivet.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 30 minutes.
  7. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
  8. Remove pan from the pressure cooker.  Carefully remove the springform ring.  If it is sticking, run a knife around the edges of the cake to loosen.
  9. Optional, place cornbread on a cookie sheet pan. sprinkle with an extra 1/4 cup of shredded cheddar cheese and place under the broiler until it is bubbling and browning.  As it cools, it will form a cheesy, crispy crust, Yum!
  10. Serve hot or at room temperature.  Leftovers can be stored in the refrigerator.  To reheat, place under the broiler to warm and crisp the top.


For a spicy version, include the seeds from the jalapeño.


Keywords: cheesy bread, instant pot bread, pressure cooker bread