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.
Storage
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.
Other Side Dish Recipes You May Love:
Instant Pot Corn on the Cob
Our Instant Pot Corn on the Cob recipe shows you how to make corn in your pressure cooker in 15 minutes or less.
Ingredients
- 4 large ears of corn, husks and silks removed
- 1 cup water
Instructions
- 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.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 corn on the cob (without toppings). Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Nutrition Information:
Yield:
4Serving Size:
1 EarAmount Per Serving: Calories: 123Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 25mgCarbohydrates: 27gFiber: 3gSugar: 9gProtein: 5g
Cheryl
Saturday 6th of July 2019
This is great! Earlier this week I found a recipe for Instant Pot Mexican corn on the cob that I'm thinking of trying, but this will work better seeing as how I don't have cheese in the house!
Do you always do a quick release? What happens if you leave the corn in there until the pot naturally de-pressurizes, say 15 or 20 minutes later?
John
Sunday 7th of July 2019
Good Morning, Cheryl!
Kim and I are glad you like the idea and hope you enjoy the recipe. When it comes to certain vegetables, yes, we typically do a quick release. Because, if not the veggies tend to be overcooked and mushy. Now, that's not always the case. Take for example, tough vegetables like carrots or potatoes, veggies like those might not suffer too much from a longer natural release.
In the tips, I touched on increasing the cook time to make the corn softer, but not the natural release time. Hinting that if you had dental issues (denture, recent dental procedure, mouth pain, etc.) then you could up the cook time to make it easier to chew. I suppose that could apply to the release time as well since the steam is still technically, "cooking," the vegetable as it releases naturally. I hope the way I explained that makes sense. I know my explanations can come out a little strange on paper lol! So, let me know if I've confused you. If not, I hope it answers your question. Thanks again for stopping by to leave a comment. Have a lovely day Cheryl :)