Corn on the cob is a side dish staple, especially during the summer. This is an easy Instant Pot recipe that is ready, from start to finish, in just 20 minutes!
This corn on the cob in the Instant Pot recipe serves six and costs about $2.88 to make. That’s just 48¢ per serving!
Corn on the Cob in the Instant Pot
Fresh corn on the cob is our favorite summertime side dish. It pairs well with just about any main dish or cuisine. Pasta? You bet. Mexican food? Absolutely. Barbecue? It’s only natural!
Growing up in Connecticut, Jill looked forward to native corn coming into season every summer. There was a delightful orchard up the street from where she grew up called Roger’s Orchard. They have the best sweet corn (also apples, peaches, pies, and apple cider donuts!).
Cooking in the Instant Pot fits so well into our busy lifestyles. We love that this recipe is almost entirely hands-off. After cleaning the corn, we can pop it into the pressure cooker and then go about making the main dish.
How do you steam corn in the instant pot?
This is easy! Put the trivet in the bottom of the pot, and add a cup of water. Then, place the corn into the pot. By placing the corn on top of the trivet, it will allow the corn to steam in the Instant Pot instead of boiling it.
Two minutes on high pressure is all that it takes to cook corn on the cob!
Is it better to steam or boil corn on the cob?
Steaming corn is not just quicker, but better for you. By steaming the corn you retain more of the nutrients of the corn. When you boil corn, you lose more nutrients.
What happens if you cook corn too long?
High heat and or prolonged heat speeds up the process of converting the natural sugar in the corn to starch. This will result in a lack of flavor and possibly mushy corn, yuck! Prolonged cooking also reduces the nutrients in the corn.
How much will this Corn on the Cob in the Instant Pot recipe take to make:
To find out more about how we price our recipes, check out Budget Recipes Explained.
NOTE: Recipe costs will vary greatly, especially because corn costs a lot less during the summertime when it’s in-season.
RECIPE COST: $2.88
PRICE PER SERVING: $0.48
6 ears of corn – $2.88
1 cup cold water – $0.00
How to Make Instant Pot Corn on the Cob recipe:
STEPS 1 AND 2: Shuck the corn and remove the silks. Place the trivet in the bottom of the pot and pour in the water.
STEPS 3 AND 4: Add the corn and cook on HIGH pressure for 2 minutes. Manually release the pressure.
STEPS 5 AND 6: Use tongs to remove the corn. Add toppings (optional) and serve.
If you have a smoker, then you’ll have to try this Smoked Corn on the Cob recipe!
liquid measuring cup
The Flavor and Recipe Variations:
Instant Pot Frozen Corn on the Cob: To make steamed frozen corn in the pressure cooker, follow the instructions below but increase the cooking time to 4 minutes. Also, let the pot naturally release for 5 minutes before manually releasing the pressure.
Mexican Street Corn or Elote: Steam as per the instructions below. Then, spread sour cream or mayonnaise over the corn, followed by cotija cheese and a sprinkling of chili lime salt. You can even top it off with minced fresh cilantro.
How long is it good for:
Serve: After cooking, it can stay at room temperature for about 2 hours before you will need to refrigerate it. After the 2 hour mark, the bacteria growth will be too rapid.
Store: Place the cooked corn in a Ziploc bag or airtight container in the refrigerator for up to 3-5 days.
Freeze: Place cooled and cooked corn in a freezer-safe Ziploc bag and freeze for up to 8-12 months.
How to get the kids involved in this recipe:
Ages 2-3: Have them help you pick the silks off of the corn.
Ages 4-5: They will love helping you strip the corn of the husks. Also, have them measure and pour the water into the Instant Pot.
Ages 6-8: Teach them how to set the Instant Pot safely. Also, first show them, while highlighting important safety information, how to manually release the pressure on the pot. Then, guide their hand and have them do it.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
More delicious side dish recipes:
- Mexican Fruit Salad
- Brown Sugar Glazed Carrots
- Green Beans Almondine
- Panda Express Chow Mein
- Crockpot Broccoli Casserole
- Easy Garlic Bread
- Instant Pot Mac and Cheese
- Large-Batch Chicken Pasta Salad
- Jenna’s Naughty Mashed Potatoes
- Cheesecake Fruit Salad
Instant Pot Corn on the Cob
- Instant Pot
- Liquid measuring cup
- 6 ears of corn
- 1 cup water
TOPPINGS: (all optional)
- Salt and pepper
- Fresh chopped parsley
- Grated or shredded Parmesan cheese
- 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.