Instant Pot Corn on the Cob

Once you try Instant Pot Corn on the Cob, you may never want to cook fresh corn any other way. It’s quick, easy, and the corn is perfectly crisp-tender and delicious every time!

this recipe

One of the great things about living in the country is the locally-grown produce, especially the corn. It’s so good! Super fresh sweet corn slathered in butter and sprinkled with salt and pepper is one of our favorite summer side dishes!

Cooking corn on the cob isn’t really hard no matter how you do it – boiled, steamed, microwaved, oven-roasted, or grilled – but I am always looking for new ways to use my Instant Pot, so last summer, I tried using it to cook corn.

Wow, what a winner! This is now my favorite way to cook sweet corn! It’s super easy, the corn comes out perfectly crisp yet tender every time, and I swear that it tastes better too – as if the pressure cooking somehow amplifies the sweet corn flavor!

If you love corn and have an Instant Pot, you definitely need to try this!

Ingredients you need:

• Fresh corn on the cob
• Water

Equipment needed:

• Instant Pot (6 or 8-quart)
• Trivet (comes with Instant Pot)

Here’s how to make it:

Tips & Tidbits:

• Start with good, fresh corn! Pick ears that have nice green husks that are not dry, are tightly wrapped around the corn with soft silk at the top, and have no holes or other signs of insects. The kernels should be plump and yellow (and/or white depending on the type of corn).
• Cook your corn sooner rather than later! Corn loses its flavor and texture the longer it sits after being picked, so try to cook it the same day it’s picked or the same day you buy it. If you need to store it before cooking, keep the husks on and keep it in a bag in the refrigerator – but use it within a day or two.
• Cook as few or as many ears of corn as you want (or as many as will fit in your Instant Pot). The procedure and cooking time will stay the same. I can usually fit 6 medium-sized (6 to 7 inches long) ears in my 6-quart Instant Pot and 8 to 10 in my 8-quart. If your ears of corn are really large and/or long, trim them or cut them in half so that they fit.
• If you want to keep the corn warm for a bit before serving, I recommend turning off the Instant Pot and letting the corn sit in the pot with the lid on rather than using the Keep Warm function. There should be enough residual heat left from cooking to keep the corn warm for a short time without it getting overcooked.
• The 2-minute pressure cook time will give you crisp-tender corn. If you like your corn softer, increase the cooking time by a minute or two.
• You can cook the corn in the husks if you prefer. You may not be able to fit as many in the pot, and you will probably need to trim them to fit. Increase the cook time to 3 or 4 minutes.
• Store leftover cooked corn on the cob in an airtight container in the refrigerator for 3 to 5 days, or you can freeze it for longer storage – on or off the cob.

To me, you just can’t beat the simple deliciousness of corn on the cob with butter, salt, and pepper, but go ahead and add whatever your favorite toppings are!

You could also remove the kernels from the cob and eat the corn that way or use it in soups, salads, and other dishes.

I hope you try this recipe for Instant Pot Corn on the Cob and love it as much as I do. Thanks for visiting today!

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