Instant Pot Corn on the Cob is a fast and easy way to enjoy the bounty of summer! Have delicious corn on the table in less than 15 minutes with this fool proof method.
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Why this Recipe Works
- The Instant Pot cooks the corn to a perfectly crisp and tender texture.
- Unlike overly boiled corn, the Instant Pot corn preserves all of its sweet and fresh flavor.
- You can enjoy this corn on the cob just as it is, top it with your favorite seasonings, or add it to tons of different sweet corn recipes.
Confession: I was initially skeptical about using my Instant Pot for corn on the cob.
But corn season also coincides with grilling season out here. So, when corn on the cob is on my family’s dinner menu it’s usually roasted right on the grill top.
You can’t always rely on a grill or an oven to deliver perfect corn on the cob, though. No one wants to stand outside rotating corn cobs when it’s pouring–and I don’t want to fire up my oven when it’s a million degrees outside!
Enter: Instant Pot Corn on the Cob!
Tips and Tricks
- Corn on the Cob. Make sure to remove the husks and the silks before adding them to your Instant Pot.
- Place the corn in a trivet two or three at a time. Lay each set in a criss cross pattern to help them all fit. Larger ears of corn can be broken in half if needed.
- The corn only takes four minutes to cook to perfection. Be careful not to overcook the corn or it’ll get mushy and lose flavor.
- After cooking, do a quick release of remaining pressure by turning the valve to “venting.”
We love this corn brushed with melted butter and seasoned simply with salt and pepper.
To dress up your corn on the cob, try it with these other delicious topping ideas.
- homemade taco seasoning
- parmesan cheese
- olive oil and garlic salt
- cajun seasoning
- cheddar cheese and bacon bits
- chili powder, sour cream and lime juice (inspired by Mexican Street Corn )
- Hot sauce
End up with leftovers? Cut the kernels off the ear to add to these other dishes. You can’t beat the flavor of freshly cooked sweet corn!
We used 6 ears of corn in this recipe. If your ears of corn are very large, you may only be able to fit 4 or 5 years in a standard size Instant Pot. (The cooking time will be the same.)
Instant Pot Corn on the Cob tastes best eaten the same day it’s cooked, if you’re eating it straight off the cob. Leftovers can be wrapped in foil or an airtight container and kept chilled in the refrigerator. If you prefer, cut the kernels off the cob before storing. Enjoy within 2 days.
The fresher the corn, the better! Look at the tassles (silk) sticking out of the top of the husk. They should be brown and slightly moist. Black, grey or shriveled tassles indicate an old and dried out ear of corn.Checking out the husk also gives you a good indication of the quality of the corn before you buy. If the corn husk is bright green and fits snugly against the kernels, chances are the corn is in good shape. Avoid corn with husks that are wrinkled, loose and pale.
More Easy Side Dishes
Instant Pot Corn on the Cob
- 6 ears corn on cob husks and silks removed
- 1 cup water
- salt and pepper to taste
- melted butter optional
- Pour 1 cup of water into the inner pot of your Instant Pot and place the trivet on the bottom. Place the 6 ears of corn on the trivet layering two ears at a time making a crisscross pattern. (See photo)
- Close the lid and place the venting knob to the sealing position and pressure cook on high pressure for 4 minutes, then immediately quick release by moving the valve on top to venting.
- Open the lid carefully and remove the ears of corn and brush with melted butter.
- Serve immediately with salt and pepper to taste.
Make perfect corn on the cob every time in the Instant Pot! This cooking method produces corn with juicy kernels and a tender bite. It’s ready in minutes!