In a large mixing bowl, add egg, pumpkin puree, milk and pumpkin pie spice. Whisk together until smooth.
Melt butter in the microwave, for about 20-30 seconds. Stir into the pumpkin mix.
Add cornbread mix and use a spatula to mix everything together.
Grease two mini-baking loaf pans with any baking/cooking spray. Divide the batter equally between the two pans.
Pour 1 cup water in the inner pot of your Instant Pot (I used the DUO 6 Qt). Place trivet.
Place the two loaf pans on top. If you're doubling the recipe, you can stack two more mini pans in a criss-cross pattern. Loosely cover the pans with aluminum foil, to prevent any condensation from dripping in the pans.
Close the lid. Set valve to Sealing position. Press Manual/Pressure Cook for 15 minutes. Wait for natural pressure and open the lid once the pin drops. Cool cornbread for 5-10 minutes before slicing. Enjoy with honey butter or pumpkin butter!
Alternative Method: Oven
Bake in a preheated 350°F oven for 12-14 minutes. The actual time will depend on your oven. Check for doneness at the 12-minute mark by inserting a toothpick into the center. If it comes out clean, you’re good. If not, pop-it back in for another minute or two.
Use your favorite boxed cornbread mix. I love Trader Joe's or Jiffy. One-half of a 15-ounce box or one 8.5-ounce box will make two mini loaves. Double the recipe to make four.
Use more Pumpkin Pie Spice, if desired. This recipe is light on the spices. Use more pumpkin pie spice for more of those warming spices.
The Instant Pot method creates softer loaves. And it doesn't create that crispy, outer golden crust. Bake in the oven for that crisp, outer surface.
Baking Pan Adjustment: These cook times are based on 2 mini loaf pans measuring 5 ½ by 3 inches. This recipe can also be made in a 7-inch spring form pan, which easily fits in a 6qt Instant Pot. Follow the recipe and adjust the cook time to 25 minutes.
Milk makes the bread lighter. Adding milk in this recipe results in a fluffier and lighter cornbread.
Bake into muffins. Easily transform this loaf recipe into muffins. Scoop the batter into a 12-cup muffin tin and bake in a preheated 350 degree oven for 12-13 minutes. Makes a wonderful portable snack or side to your brunch table.
Use the bread for stuffing. One of my absolute favorite Thanksgiving sides is cornbread stuffing. I recommend doubling the recipe to make 4 loaves. Dice into 1-inch pieces and use it as the bread component for your favorite stuffing recipe.
Store in the fridge or freezer. Keep for up to 4 days in the fridge. For longer storage, double-wrap each individual loaf in plastic wrap, then wrap in foil. Or, place in two large freezer storage bags. Freeze for up to 3 months. Thaw overnight in the fridge or for a few hours on the kitchen counter.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.