Electric Pressure Cooker Cheesy Corn
25 Min(s)
10 Min(s) Prep
15 Min(s) Cook
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
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14 servings
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
1
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.
2
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.
3
Stir corn mixture; spoon into serving dish. Top with remaining shredded cheese.
Kitchen Tips
Tip 1
Special Extra
Stir 1 Tbsp. chopped seeded jalapeño peppers into corn mixture along with the milk.
Tip 2
Variation
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and fat free milk.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 170mg
7%
Total Carbohydrates 17g
6%
Dietary Fiber 2g
7%
Sugars 3g
6%
Protein 6g
12%
Vitamin A
15%
Vitamin C
6%
Calcium
8%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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