Instant Pot Corn on the Cob

overhead side view of parchment lined cooking sheet containing six ears of corn on the cob, each with a pat of butter and wooden bowl with spoon of salt, with instant pot in background

Instant Pot Corn on the Cob

Perfectly tender corn on the cob in just minutes - add it to the menu! Instant Pot corn on the cob is the most reliable way to get juicy kernels with hands-free prep. It’s the best option for summer meals, BBQs, or anytime you need a quick veggie side dish.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 2

Pressurize and Release 13

Total Time 20

Servings

Calories 77kcal

Author Jennifer Draper

Equipment

Instant Pot
Trivet or steamer basket

Ingredients

6 pieces of corn on the cob
1 cup water

Get Recipe Ingredients

Instructions

Add water to bottom of Instant Pot
Add trivet or steamer basket to the Instant Pot and place corn on top
Cover, seal, and set to high pressure for 2 minutes
Perform a quick release once cooking is complete, and carefully transfer the corn to a dish using tongs for convenience
Top ears of corn with butter and salt or your choice of toppings

Notes

Store leftover corn in an airtight container in the fridge for up to 3 days.
Reheat ears of corn in the microwave with a damp paper towel or re-steam in the Instant Pot for 1 minute on high pressure.
Cook the corn with or without husks. If husks remain on, add 1 extra minute of pressure.
A standard Instant Pot holds 6–8 ears; stack crosswise if needed.
Use 1 cup of water regardless of how many ears you’re cooking.
After cooking, keep the corn warm on the Instant Pot’s “keep warm” setting until serving.
Fresh corn cooks in 2 minutes at high pressure with a quick release; frozen corn cooks in 3-4 minutes with a quick release.

Nutrition