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!
Servings: 6 ears of corn
- 6 ears fresh corn on the cob, or as many as you would like to cook or can fit in your Instant Pot, husks and silk removed
- 1½ to 2 cups cold water, use 1½ cups for a 6-quart Instant Pot; use 2 cups for an 8-quart Instant Pot
Place the trivet in the Instant Pot and add the water.
Put the lid on the Instant Pot. Set the steam release valve to "sealing." Press Manual (or Pressure Cook) and set the pot to cook at high pressure for 2 minutes. Note: It will take about 10 to 15 minutes for the pot to come up to pressure before the cooking time will start to count down.
Once the cooking time is finished, carefully quick release the pressure (be careful and take precautions to avoid the hot steam).
Serve immediately with butter, salt and pepper (or with whatever toppings you like!).
- If you'd like 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). The residual heat should be enough to keep the corn warm for a short amount of time without overcooking it.
- 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 any 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.
- Estimated calories shown are for a medium ear of corn (around 7 inches long) and do not include butter or any other toppings.