Pressure Cooker Jalapeño Cheddar Cornbread

Pressure Cooker Jalapano Cheddar Cornbread on a wooden chopping board

5 from 1 review

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


  • 1 cup yellow cornmeal
  • 1 cup white whole wheat flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 1 cup milk (any kind, I use skim)
  • 2 large eggs
  • 3 tablespoons butter, melted
  • 1 cup shredded extra sharp cheddar cheese, divided
  • 3 jalapeños, seeds and ribs removed, then minced (about 1/2 cup)
  • 1/2 cup minced red bell pepper


  1. Grease a 7-inch springform pan with nonstick cooking spray and set aside.  Optional: line with parchment or non-stick foil as shown 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!
  5. Add 3/4 cup cheddar cheese, minced jalapeños, and red bell pepper, lightly stir just until incorporated.
  6. Scrape mixture into the greased springform pan and smooth the top.
  7. Add 1 cup of water to the pressure cooker pot and place trivet inside.  Place the pan on top of the trivet.
  8. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 30 minutes.
  9. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
  10. 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.
  11. 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 brown.  As it cools, it will form a cheesy, crispy crust, Yum!
  12. Serve hot or at room temperature.
  13. 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
  • Leftovers freeze well in a Foodsaver bag or freezer safe ziplock bag.  If freezing in a Foodsaver bag, freeze the cornbread first then seal it in a bag.  This will ensure the cornbread doesn’t get smashed when the air is sucked out

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