5 from 2 votes
Instant Pot Diary Free Creamed Corn
Servings: 6
Author: Brittany Williams
  • 1 cup Cashews if you soak them overnight they're easier to digest but it is not necessary
  • 3 cups Vegetable or Chicken Broth one reserved
  • 1/4 cup Unfortified Nutritional Yeast
  • 1 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 2 tbsp Fresh Squeezed Lemon Juice
  • 1 tbsp Apple Cider Vinegar
  • 4 cups Organic Frozen Corn
  • 6 strips Turkey Bacon cooked and crumbled
  1. Place cashews, 2 cups vegetable broth, nutritional yeast, sea salt, black pepper, lemon juice, and apple cider vinegar in a high powder blender like the Vitamix. Blend until smooth.

  2. Place four cups of frozen corn in your Instant Pot Pressure Cooker. Cover with cashew mixture and 1 additional cup of broth. Do not stir.

  3. Put the lid on your pot. Make sure the vent valve is in the SEALING position.

  4. Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons to select 10 minutes.

  5. While the corn is cooking fry the bacon. Make sure it's crispy, nobody likes soggy bacon! Dice or crumble into pieces.

  6. When the timer on the Instant Pot sounds, open the vent valve and let the pressure escape.

  7. Remove lid and add bacon right before serving. It will thicken as it cools. Serve warm.