A no mess, no fuss way to cook fresh corn. Our Instant Pot Corn on the Cob recipe shows you how to make corn in your pressure cooker in 15 minutes or less.
Summer grilling season is in full effect, and we couldn’t be happier! When we aren’t living in an apartment, we love to bust out the grill and cook up some Grilled Shrimp or Grilled BBQ Chicken Breasts.
For the times when we are living in an apartment, grilling isn’t an option. So, we have to improvise. That’s where air fryers, slow cookers, pressure cookers, and griddle pans come in.
Enter this Instant Pot Corn on the Cob. Simple to prepare and less than 15 minutes from prep to table, this corn on the cob makes a great side dish. Serve it alongside a Slow Cooker Pulled Pork Sandwich, a Sausage Potato Foil Packet, or with a helping of Instant Pot Jambalaya.
How to Make Instant Pot Corn on the Cob
- To start, remove the husks and all the silks from each ear of corn.
- After that, rinse the ears under cold water to remove any potential dirt or debris.
- Next, add water and the trivet to the bottom of the stainless steel liner of your pressure cooker. Then, start stacking the corn. We stacked the corn horizontally, but you can also stack the ears vertically if they’ll fit.
- Afterward, close the lid, seal the valve and press the manual (or pressure cook) button. Set the time for a 3 minute cook time on high pressure. Once the timer goes off, carefully release the remaining steam, and open the lid.
- That’s it. The Instant Pot corn on the cob recipe is done! Serve warm with butter, salt, pepper, or your other favorite toppings.
Instant Pot Corn on the Cob Tips and Variations:
- The suggested cook time of three minutes will leave the corn kernels slightly firm. For softer kernels, cook for 4-6 minutes.
- We cook between 2-4 ears of corn at a time. However, you can cook as many as you need as long as they’ll fit in the Instant Pot. Cut them in half or thirds if needed.
- We chose to use unsalted butter as our topping. However, there are a lot of different ways to flavor or season your version of this recipe. For example, you can use grated Parmesan cheese, chili powder, salt, pepper, ranch seasoning, etc.
Refrigerator: Store leftover Instant Pot Corn on the Cob in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze any leftover corn in freezer bags for about 2 months. Press out as much air as possible prior to freezing.
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- 4 large ears of corn husks and silks removed
- 1 cup water
- Remove the husks and silk from the cobs (cutting the ends off the corn makes this easier). Run the corn under water to rinse off any residual silk and dirt.
- Place the trivet into the stainless steel liner of the Instant Pot along with 1 cup of water.
- Add the corn cobs to the trivet, and use the manual (pressure cook) button to adjust the time to 3 minutes on high pressure.
- After the time is up, open the valve for a quick release. Use tongs to remove the corn. Top with your favorite toppings, and serve hot.
- See post for storage options.