Instant Pot Corn Casserole with Jiffy Mix

Instant Pot Corn Casserole with Jiffy Mix 1 can whole corn 15 – 16 ounces 1 can cream-style corn 15 – 16 ounces 1 package Jiffy corn muffin mix 8 ounces 1 cup sour cream 2 eggs 1/3 cup milk 6 Tablespoons butter melted 1 1/2 cups Parmesan cheese shredded 1 cup cooked bacon crumbled 1 small onion diced 1 green pepper washed and diced 1 red pepper washed and diced Add the butter to the Instant Pot, and turn on the SAUTE setting. Melt the butter, and add the onion, red pepper, and green pepper, and Saute until browned and caramelized. Turn off the Saute setting, and add the Jiffy corn muffin mixes, both cans of corn, sour cream, eggs, milk, Parmesan cheese, and bacon. Stir well to blend all ingredients together. Place the lid on the Instant Pot, until it beeps and locks. Turn the pressure valve to ‘SEALING’, and press the MANUAL button, and set the timer for 15 minutes. After the 15 minutes, do a quick release, and stir the corn pudding. Place the lid back on the Instant Pot, and cook on MANUAL for another 15 minutes, and then let the Instant Pot automatically release the pressure. When all the pressure has been released, and the pressure float valve is all the way down, remove the lid from the Instant Pot, and serve immediately, or press the keep warm button, and serve when ready.