Instant Pot Cheesy Corn with Ham
Instant Pot Cheesy Corn with Ham is a Fiorella's Jack Stack BBQ cheesy corn bake casserole copycat recipe with diced ham perfect for cookouts and holidays.
Servings 12
Calories 202kcal
Equipment
Ingredients
- 4 oz cream cheese I used Reduced-Fat
- 2 12 oz bags frozen whole kernel corn
- 2 tablespoon butter
- 1 tablespoon 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 tablespoon olive oil
- 1 teaspoon water
- ⅓ cup vegetable or chicken broth
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Turn the Instant Pot on the Saute function. Add the olive oil and cubed ham to the pot. Cook for 2-3 minutes.
- Add the corn, 1 cup of cheddar, cream cheese, broth, seasonings, butter, milk, and whipping cream to the pot. Close the lid on the pot and seal. Stir to combine. Cook for 8 minutes on Manual High-Pressure Cooking.
- Allow the steam to release naturally for 5 minutes instead of quick release.
- Remove the lid.
- Combine the water and flour in a small bowl to create a slurry. Pour the flour slurry into the pot and stir. The mixture should thicken.
- Place ½ of the cheesy corn in a casserole dish. Place the cheddar cheese chunks throughout. Sprinkle ½ of the shredded cheddar throughout.
- Top with the remaining cheesy corn. Sprinkle the remaining shredded cheese throughout.
- Bake in the oven for 5-8 minutes until the cheese bubbles.
- Cool before serving.
Video
Nutrition
Calories: 202kcal