Instant Pot Mini Corn Dogs
Mini corn dogs are those snacks that bring out so much fun to have and are enjoyed by kids and adults as well. Instant Pot really makes preparing the hassle-free job at home in preparing them. Whether it’s party, movie night, or when you want something in a hurry, this recipe fits any situation perfectly.
Mini corn dogs are the ultimate fun, easy, and perfect way of bringing the savory taste of hot dogs with sweetness and fluffiness of cornbread to be had all in one single bite. Well, thanks to the Instant Pot which will make it quicker and easier without mess from deep frying, so let’s go and learn all the details on how to make your perfect corn dog at home.
Also Read more about : How to make Instant Pot Korean Beef
Ingredients for Instant Pot Mini Corn Dogs
Homemade Instant Pot Mini Corn Dogs are a snap to make, and only a few common ingredients are required. Fill the batter with hot dogs and cornbread mix and add a few pantry staples such as milk, eggs, and oil.
- Milk
- Hot Dogs
- Cornbread Mix
How to Make Instant Pot Mini Corn Dogs
Step 1. Make Cornbread
Combine cornbread mix, milk, eggs, and oil according to the package. Stir until smooth, no lumps.
Step 2. Chop Your Hot Dogs
Cut hot dogs or sausages into small pieces for your mini corn dog style.
Step 3. Insert Molds
Spray non-stick spray on silicone molds or a trivet. Fill the molds halfway with your cornbread, then put a little piece of your hot dog inside.
Step 4. Pressure Cook
Insert 1 cup of water into the Instant Pot. Add the trivet or molds and close the lid, then it is time to let the Instant Pot have a Pressure Cooking time of 10 minutes.
Step 5. Natural Release
Let the Instant Pot pressure release for 2-3 minutes and open the lid carefully. Remove corn dogs, let them cool down, and enjoy!
How to Store Leftovers
Let cool completely, then store these mini corn dogs in an airtight container. For up to 3-4 days, place them in the refrigerator. To keep them for a longer time, wrap them tight or put them in a freezer-safe bag and freeze for up to 2 months. Reheat with the oven or air fryer for a crunch.
Tips for Perfect Mini Corn Dogs
Ingredients
- 8.5 box of Jiffy cornbread mix
- 1 large egg
- 1/3 cup of milk
- 4 hot dogs
- 1 cup of water
Instructions must Read:
- Make cornbread according to the package mix instructions. Prepare the mix with milk, eggs, and oil into a thick batter without a lot of lumps.
- Put a skewer or toothpick into every piece of hot dog.
- Dip the piece of hot dog into the cornbread batter. Cover fully.
- Add 1 cup of water to your Instant Pot. Add a steamer basket or trivet to keep the corn dogs elevated.
- Alternate the coated hot dogs in the basket, so they do not touch each other.
- Once done, carefully remove the corn dogs and let them cool slightly.
