Southwest Corn Pudding in the Pressure Cooker

Serves 8 in about 1 hour. A pressure cooker recipe built around chiles and hot sauce.

Ingredients

• 2 ½ cups water
• 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)
• ½ (4 oz) can green chiles (drained)
• ½ cup monterey jack cheese (shredded)
• 1 tsp chili powder
• ½ tsp kosher salt (or 1/4 tsp table salt)
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ⅔ cup sour cream
• 2 eggs (beaten)
• ⅔ cup milk
• 1 tsp mexican oregano (or 1/2 tsp regular oregano) dried
• A few dashes hot sauce
• Sour cream
• Salsa
• Green onion
• Hot sauce

Method

1. Spray a 1 to 1/2 quart dish with cooking spray.
2. Tip in water into the inner liner of the pressure cooker Pressure Cooker. Set a (affiliate) tall trivet/rack in also.
3. Stir all ingredients together until well combined.
4. Tip in into prepared pan and cover tightly with foil.
5. Set 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. Leave it to 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. Lift out the parchment round, if using, before serving.
12. Garnish with sour cream, green onion, salsa, hot sauce, or eat as is.

More instant pot ideas are in the instant pot collection.