Instant Pot Baked Creamed Cheesy Corn with Ham
Ingredients
-
4
oz
cream cheese
-
2
12 oz bags
frozen whole kernel corn
-
2
tbsp
butter
-
1
tbsp
all-purpose flour
-
½
cup
milk or almond milk
-
¼
cup
heavy whipping cream
-
3
oz
ham, cut into cubes
-
2
cups
cheddar cheese, shredded
-
½
cup
cheddar cheese, chopped into chunks
-
1
tbsp
olive oil
-
1
tsp
water
-
⅓
cup
vegetable or chicken broth
-
to taste
salt and pepper
Instructions
- Preheat the oven to 425 degrees.
- Use the Saute function on the Instant Pot and add olive oil and cubed ham, cooking for 2-3 minutes.
- Add corn, 1 cup of cheddar, cream cheese, broth, seasonings, butter, milk, and whipping cream to the pot and stir to combine.
- Close the lid and seal the pot, then cook on Manual High-Pressure for 8 minutes.
- Allow steam to release naturally for 5 minutes before removing the lid.
- Create a slurry by mixing water and flour in a small bowl, then add it to the pot and stir to thicken.
- Transfer half of the cheesy corn to a casserole dish, add cheddar cheese chunks, and sprinkle half of the shredded cheese.
- Top with the remaining cheesy corn and sprinkle the remaining shredded cheese.
- Bake in the oven for 5-8 minutes until the cheese bubbles.
- Cool before serving.
Nutrition Facts (estimated)
Servings
12
Calories
202
Total fat
11g
Total carbohydrates
19g
Total protein
9g
Sodium
20mg
Cholesterol
20mg
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