Keep weeknight meals simple and scrumptious with our Electric Pressure Cooker Cheesy Corn recipe. Ready to serve in just 30 minutes, this Electric Pressure Cooker Cheesy Corn proves that great flavor doesn't need to be labor-intensive!
What You Need
Original recipe yields 14 servings
3 pkg. (12 oz. each) frozen corn
1-1/2 tsp. sugar
1/4 tsp. each black pepper, garlic powder and onion powder
1/2 cup milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/4 cup butter, cut into small pieces
1-1/2 cups KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
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Let's Make It
Combine corn, sugar and dry seasonings in electric pressure cooker container. Stir in milk. Top with cream cheese, butter and 1-1/4 cups shredded cheese. Close and lock lid. Turn Pressure Release Valve to Sealing position.
Cook 15 min. using LOW PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure. Turn pressure cooker off. Slowly remove lid.
Stir corn mixture; spoon into serving dish. Top with remaining shredded cheese.
Stir 1 Tbsp. chopped seeded jalapeño peppers into corn mixture along with the milk.
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and fat free milk.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.