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Recipe Category: Pudding
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Ingredients
Serves 8
Active Time 10 minutes
Pressure/Manual (High) Natural Release
- vegetable oil
- 1 (8.5-ounce) package corn muffin mix
- 1 (14-ounce) can creamed corn
- 1 (4.5-ounce) can chopped mild green chiles, or ½ cup chopped poblano pepper
- ½ cup whole milk
- 2¼ cups water
- ½ teaspoon unflavored powdered gelatin or agar-agar
- poblanos & corn in cream (optional)
Method
- Generously grease a 6-inch springform pan with oil
- In a large bowl, combine the corn muffin mix, creamed corn, chiles, milk, ¼ cup of the water, and the gelatin
- Stir well to combine
- Pour the batter into the prepared pan
- Cover the top with aluminum foil
- Pour the remaining 2 cups water into the Instant Pot
- Place a steamer rack in the pot
- Set the pan on the rack
- Secure the lid on the pot
- Close the pressure-release valve
- Select MANUAL and set the pot at HIGH pressure for 25 minutes
- At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released
- Set the pudding on a wire rack to cool to room temperature
- Run a knife around the edges to separate the pudding from the sides of the pan
- Carefully remove the springform ring
- To serve, cut the pudding into wedges
- Top with Poblanos & Corn in Cream, if desired
Full List of Pudding Recipes
Full List of Instant-Pot Recipes
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