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Pressure Cooker Creamed Corn

Author Live Laugh Rowe


  • 2 pounds frozen corn kernels
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/4 cup whole milk
  • 4 tablespoons 1/2 stick unsalted butter
  • 8 oz. Philadelphia Cream Cheese
  • Black Pepper to taste


  • Place corn in pressure cooker, add sugar, salt and pepper.
  • Pour milk over the corn.
  • Cut the butter and cream cheese into pieces and scatter them over the top of the corn. Do NOT mix.
  • Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.When cooking is complete, use a quick release.
  • When you remove the lid, the top of the corn may seem curdled. Continue to stir gently and thoroughly, until all of the ingredients come together and form a creamy consistency.


Let the corn stand for a short time if you prefer the cream to be a little thicker.