Directions

1. In a large mixing bowl, combine corn kernels, cream corn, onion, jalapeño peppers, eggs, butter, corn muffin mix, cheese, sour cream, and salt. Mix well.

2. Spray baking pan with non-stick cooking spray and fill baking pan with casserole mix. Cover with aluminum foil.
3. Add water to pressure cooker along with steaming rack. Place baking pan on steaming rack. Close and lock lid, and set pressure cooker to "bake", and press "start/stop".
4. When done, allow pressure cooker to naturally release pressure for 25 minutes, then do a quick release and make sure all pressure is released before opening lid.
5. Carefully open lid and remove baking pan. Set on wire rack to cool completely.