Instant Pot Baked Cheesy Corn with Ham

Instant Pot Cheesy Corn with Ham

Instant Pot Cheesy Corn with Ham is a Fiorella's Jack Stack BBQ cheesy corn bake casserole copycat recipe with diced ham perfect for cookouts and holidays.
Course dinner, lunch, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 202kcal
Author Brandi Crawford


  • 4 oz cream cheese I used Reduced-Fat
  • 2 12 oz bags frozen whole kernel corn
  • 2 tbsp butter
  • 1 tbsp all-purpose flour
  • 1/2 cup milk or almond milk
  • 1/4 cup heavy whipping cream
  • 3 oz ham cut into cubes
  • 2 cups cheddar cheese, shredded
  • 1/2 cup cheddar cheese, chopped into chunks
  • 1 tbsp olive oil
  • 1 tsp water
  • 1/3 cup vegetable or chicken broth
  • salt and pepper to taste


  • Preheat oven to 425 degrees.
  • Turn the Instant Pot on the Saute function. Add the olive oil and cubed ham to the pot. Cook for 2-3 minutes.
  • Add the corn, 1 cup of cheddar, cream cheese, broth, seasonings, butter, milk, and whipping cream to the pot. Close the lid on the pot and seal. Stir to combine. Cook for 8 minutes on Manual High-Pressure Cooking.
  • Allow the steam to release naturally for 5 minutes instead of quick release.
  • Remove the lid.
  • Combine the water and flour in a small bowl to create a slurry. Pour the flour slurry into the pot and stir. The mixture should thicken.
  • Place 1/2 of the cheesy corn in a casserole dish. Place the cheddar cheese chunks throughout. Sprinkle 1/2 of the shredded cheddar throughout.
  • Top with the remaining cheesy corn. Sprinkle the remaining shredded cheese throughout.
  • Bake in the oven for 5-8 minutes until the cheese bubbles.
  • Cool before serving.


Calories: 202kcal