Vortex Plus - Crispy Boneless Buffalo Wings
Creamy Corn Pudding
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Ingredients
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Instructions
- Coat the inside of an IP-friendly 1.5 quart casserole with nonstick spray and set aside.
- Add
2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function. - When butter melts, add onion to the pot and saute until soft, 3-4 minutes.
- In a blender, combine the cream, eggs, flour sugar,
1 2/3 cups of the corn, the remaining3 tbsp of butter, salt and pepper. Blend until smooth. - Add the cooked onion and the remaining corn and pulse once, just to combine. Pour into the prepared casserole and cover loosely with foil--do not seal.
- Rinse out the pot, pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack using a foil sling.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 40 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- (Optional) Set under the broiler for 4-6 minutes until lightly browned.
- Sprinkle with chives and serve hot.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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