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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 I couldn’t be happier! This is one of my favorite times of the year because, I get to fire up the grill and spend my day outside with smoke and meat. With that being said, it can get hectic trying to balance grilling the main course outside and making side dishes in the kitchen.
Well, Kim came up with a great solution for my corn conundrum. Her Instant Pot corn on the cob solves the issue of running back and forth between the coals and the stove top.
Best of all, this recipe can be done when the meat is almost finished. By the time it gets done resting, we have hot, fresh corn on the cob. Shall I share this simple recipe with you? I think I shall, let’s get cooking.
Instant Pot Corn on the Cob Instructions:
Alright, so this is an extremely simple recipe. It’s dump and go. To get started, remove the husks and all the silk from each ear of corn.
After that, go ahead and rinse the ears under cold tap water to remove any potential dirt or contaminants. Oh, if you’re using frozen corn, disregard these steps.
Next, grab your pressure cooker and add the water and the trivet to the bottom of the liner. Then, start stacking the corn.
Now, if you look at the photo below, you’ll see we stacked them horizontally. You may want to stack them vertically, depending on the size of the ears and the amount of Instant Pot corn your cooking. As long as you don’t go above the, “max fill,” line, you should be okay.
Afterward, seal the machine and press the manual (or pressure cook) button and set it for a three (3) minute cook time. Once the timer goes off, carefully, release the remaining steam, and open the machine.
That’s it, your Instant Pot corn on the cob recipe is done! All you need to do is serve it with whatever toppings you desire. Kim and I hope you enjoyed the recipe and wish you all the best 🙂
Instant Pot Corn on the Cob Tips:
The suggested cook time of three (3) minutes will leave the corn kernels slightly firm. If you have trouble chewing (dental pain, dentures, etc.) then you may want to soften the kernels. I would recommend increasing the cook time to five (5) or even six (6) minutes. That way, the texture will be similar to canned corn.
It should be noted that you can cook more than four (4) ears of corn. In fact, as long as you don’t go passed the, “max fill,” line, go crazy. Cook as many (or as few) ears of corn as you want.
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. The point is, there are no limits to what you can create will a little ingenuity and a quick search on the internet.
Need More Pressure Cooker ideas?
If you liked our pressure cooker corn on the cob, please leave us a comment and rate the recipe card. You can also find on my Facebook, Pinterest, Twitter, and Instagram by searching for Berly’s Kitchen!
Instant Pot Corn on the Cob
Equipment
Ingredients
- 4 Large Ears of Corn (fresh, husks and silk 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. If using frozen ignore this step!
- Place the trivet in the liner of the Instant Pot along with 1 cup of water.
- Add the corn cobs on the trivet, and use the manual (pressure cook) button to adjust the time to 3 minutes.
- 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.
Cheryl
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
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 🙂
Cheryl
I don’t have dental issues, so I just did the recipe as is. Took me a couple of minutes to find my tongs though! Worked out well. I really enjoyed eating corn on the cob that’s not dripping with water after coming out of a boiling pot. Thanks!
John
Good Morning Cheryl, I’m glad to hear you can eat the corn as is and don’t need to cook it longer. Moreover, Kim and I are happy you enjoyed the recipe. Thank you for coming back to comment on the recipe. Have a lovely day 🙂