Sweet, juicy Instant Pot Corn on the Cob cooks perfectly in just 20 minutes with almost no effort. This foolproof method keeps the corn tender and flavorful without heating up the kitchen, making it the ultimate easy summer side dish.
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Corn on the Cob in the Instant Pot Recipe Tips
Cooking corn is a summertime staple around here, from Grilled Corn on the Cob to creamy Mexican Street Corn Dip. This Instant Pot version is one of the easiest ways to make perfectly tender, sweet corn, and these simple tips will help you get great results every time.
- Remove as much silk as possible when removing the husks. That way, you do not have strands stuck to the corn after it cooks.
- Do not skip the trivet. This keeps the corn elevated above the water, which helps it steam properly rather than boil.
- Set the valve to “sealing” before starting the cooking cycle. This is an easy step to forget that makes a big difference in the cooking process: it keeps the steam from escaping the Instant Pot.
Ingredients & Estimated Cost:
You only need two simple ingredients to make this Instant Pot Corn on the Cob recipe, and I have a few helpful tips to help you.
- Corn on the cob (6 ears – $3.48) – Cost can vary greatly since corn is usually much cheaper during the peak summer season. I prefer using fresh corn, but you can make this with frozen corn. Follow the instructions below, but increase the cooking time to 4 minutes, then let the pot release naturally for 5 minutes before manually releasing the pressure.
- Water (1 cup – $0.00) – You can substitute chicken broth to add a little more flavor.
How To Make Instant Pot Corn on the Cob
Shuck the corn, add the trivet and water in the pot, add the corn, and cook. Let me show you how.
- Shuck the corn and remove the silks.
- Place the trivet in the bottom of the pot and pour in the cup of water.
- Add the corn and cook on HIGH pressure for 2 minutes.
- Manually release the pressure.
- Use tongs to remove the corn.
- Add toppings (optional) and serve.
Recipe FAQs
It only takes 2 minutes to pressure cook the corn. But the entire process takes about 20 minutes, including the time for the Instant Pot to come to pressure.
Yes, just stack them loosely, and be sure the lid can close.
The classic butter, salt, and pepper are delicious. Parmesan cheese is also great. Or spread sour cream or mayonnaise over the corn, then top with cotija cheese and a sprinkling of chili-lime salt.
Instant Pot Corn on the Cob
Recipe Cost 3.48 Serving Cost 0.58Equipment
- Instant Pot
- Liquid measuring cup
- tongs
Ingredients
- 6 ears of corn
- 1 cup water
TOPPINGS: (all optional)
- Butter
- Salt and pepper
- Fresh chopped parsley
- Grated or shredded Parmesan cheese
Instructions
- Shuck corn and clean the corn of silks.
- Place the trivet into the bottom of the Instant pot, and pour in water.
- Add the corn to the pot. Place the lid on and make sure the nozzle is set to “sealing.”
- Set to HIGH pressure and set for 2 minutes.
- Once done cooking, manually release the pressure. Once the steam has dissipated, open the lid.
- Use tongs to remove the corn and serve immediately with desired toppings.
Notes
Helpful Tips
- Remove as much silk as possible when removing the husks.
- Be sure to use a trivet at the bottom of the pot.
- Set the valve to “sealing” before starting the cooking cycle.
Storage Tips
- Place the cooked corn in a Ziploc bag or airtight container in the refrigerator for up to 3-5 days.
- Place cooled and cooked corn in a freezer-safe Ziploc bag and freeze for up to 8-12 months.
Amanda says
Absolutely loved this Instant Pot Corn on the Cob recipe. Every bite was a delight!
Julie says
Perfecto! I had a hunch I could use the instant pot, so I was glad to find these instructions. Thanks for the guidance! It was easier and tastier than boiling.
Jess Jankowski says
Love this so much Julie, thanks for stopping by!
Jere Cassidy says
I want to give this a try in the IP. I like the idea of steaming the corn instead of boiling it like I do.
Jess Jankowski says
Definitely try it out!