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Cut Slice of Southwest Corn Pudding garnished with green onion being lifted from rest of pudding

Instant Pot Southwest Corn Pudding

Instant Pot Southwest Corn Pudding is a perfect bread type of side dish to make in your electric pressure cooker. Full of that Tex-Mex flavor, and easy to put together.

Course Side Dish
Cuisine Mexican
Keyword Pressure cooker cornbread pudding
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 318 kcal
Author Sandy Clifton


For the Pressure Cooker (preferably use a tall trivet/rack with 2 1/2" to 3" legs)

  • 2 1/2 cups Water

Corn Pudding

  • 1 (8 1/2) oz Box of Corn Bread Mix
  • 1 cup Southwest Vegetable Blend (frozen-thawed or canned-drained) (corn, black beans, red pepper, onion, etc)
  • 1/2 (4 oz) can Green Chiles (drained)
  • 1/2 cup Monterey Jack Cheese (Shredded)
  • 1 tsp Chili Powder
  • 1/2 tsp Kosher Salt (or 1/4 tsp table salt)
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 2/3 cup Sour Cream
  • 2 Eggs (beaten)
  • 2/3 cup Milk
  • 1 tsp Mexican Oregano (or 1/2 tsp regular oregano) dried
  • A few dashes Hot Sauce

Garnish with Any of These

  • Sour Cream
  • Salsa
  • Green Onion
  • Hot Sauce


  1. Spray a 1 to 1 1/2 quart dish with cooking spray (affiliates: I use a 7" stackable stainless pan with a 7" parchment round on the bottom for easier removal).

  2. Pour water into the inner liner of the Instant Pot Pressure Cooker. Place a (affiliate) tall trivet/rack in also.

  3. Mix all ingredients together until well combined.

  4. Pour into prepared pan and cover tightly with foil.

  5. Place pan on rack in pot, using a sling.

  6. Put the lid on the pot and lock it into place. Close the steam release knob (Sealing position).

  7. Press the Pressure Cook (or Manual) button, and then the + or - button to choose 50 minutes.

  8. When the cooking cycle has ended, let the pot sit and naturally release the pressure for 5 minutes. Then open the steam release valve by turning the knob to the Venting position.

  9. When the pin in the lid has dropped down, open the lid and carefully remove the corn pudding to a cooling rack.

  10. Let the pudding cool with the foil in place until ready to serve.

  11. To serve, flip the corn pudding onto a plate and gently shake the pan, if necessary, to release it. Remove the parchment round, if using, before serving.

  12. Garnish with sour cream, green onion, salsa, hot sauce, or eat as is.