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5 from 2 votes
Instant Pot Diary Free Creamed Corn
Servings: 6
Author: Brittany Williams
  • 1 cup raw cashews
  • 3 cups vegetable or chicken broth, one reserved
  • 1/4 cup unfortified nutritional yeast
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 4 cups frozen yellow or white corn
  • 6 bacon strips 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. Blend on high until smooth, about 60 seconds. 

  2. Place the corn in the bottom of your electric pressure cooker. Cover the corn with the cashew mixture and 1 additional cup of broth. Do not stir.

  3. Place the lid on your pot, make sure the vent valve is in the SEALING position. Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons to select 10 minutes.

  4. When the timer beeps, switch the vent valve to the VENTING position, and let the steam escape. Remove the lid and stir in the bacon right before serving.