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Instant Pot Corn Dog Muffins

Corn dog muffins on a white platter with ketchup and mustard dip

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Serve these healthy, mini corn dog muffins with your favorite dip for the ultimate appetizer or side dish.

Ingredients

Scale
  • 2 1/2 cups cornbread mix (I used Bob’s Red Mill Cornbread Mix)
  • 3 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 1 1/4 cups water
  • 1 egg
  • 4 hot dogs, cut into 4 pieces (you’ll need 14 pieces of hot dog, so you’ll have 2 extra pieces left over)
  • For serving: ketchup, mustard, and/or mayo

Instructions

  1. Add cornbread mix, melted butter, baking powder, water, and egg to a medium sized mixing bowl, whisk just until combined.
  2. Spray 2 silicone trays with nonstick spray.
  3. Place 1 piece of hot dog, standing up, in each pocket.
  4. Use a cookie scoop to divide batter over each hot dog.
  5. Stack one of the filled molds on top of a trivet.  Place 3 – 4 narrow mason jar lids on top followed by the second silicone mold.
  6. Pour 1 cup water into the pressure cooker pot and place the trivet and filled silicone molds inside.
  7. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes.  When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
  8. Let the corn dog muffins cool if needed for handling.  Using a butter knife or spoon, scrape around each muffin to release it, then turn them over onto a cooling rack or plate.
  9. Enjoy warm, as is, or with a side of ketchup, mustard, or mayo (or a combination of all 3).
  10. Store extras in the refrigerator.  Delicious chilled or warmed up.

Notes

  • I have not tested this with any other mixes other than Bob’s Red Mill
  • The muffins will appear moist when you open the pressure cooker.  As they cool, the moisture will evaporate
  • Place the hot dog in the tray first, then cover with the batter to keep the hot dog from rising out of the corn muffin while cooking