Name: Instant-Pot Corn on the Cob
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 10 ears of corn on the cob (shucked with husks and silks removed); 1-1 1/2 cups water (for 6-8 quart models) (increase to 2 cups for 10-quart models); Butter, salt, and pepper (optional, for serving)

By Sharon BestJul 3, 2025Jump to Recipe

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Cook up a summertime favorite any time of year with this fast and easy recipe!

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Last-minute side dish options can be dicey. I’m not that person who can just pull out random ingredients from the fridge or pantry and whip up something amazing in 15 minutes or less. However, having an Instant Pot on hand can make it seem like I am that person! And this Instant Pot corn on the cob recipe has been an eleventh-hour solution many times.

First of all, this dish really is ready to eat in 15 minutes. Second, it delivers perfectly cooked corn that’s crisp-tender every single time. Plus, my Instant Pot holds all 10 ears of corn without crowding, so I always end up with leftovers—which feels like an adulting win. My partner and I will have some on the cob for lunches, but I also like to cut the kernels off a couple of ears and freeze them. They’re perfect for dropping into a pot of potato soup or mixing into a cheesy casserole.

We both like our fresh corn on the cob the classic way—drenched in melted butter and sprinkled with sea salt. But when we have friends over for dinner, we’re sure to have Elote Seasoning and Lemon-Pepper Seasoning on the table for a variety of flavor profile options.

Tips for perfect Instant-Pot corn on the cob

Do not leave cooked corn in the Instant Pot after cooking, as it can become soggy.
Cooking corn with the husks on helps retain moisture and flavor but requires a slightly longer cook time.
You can cook up to 10 ears depending on your pot size, but avoid overcrowding for even cooking.
For frozen corn on the cob, increase cooking time to four minutes.

How do I store leftovers?

Store leftover cooked corn on the cob in an airtight container in the fridge for up to 4 days. To freeze leftovers for up to 3 months, let them cool completely, then wrap each ear tightly in plastic wrap and place them in a freezer-safe bag. You can also cut the corn off the cobs, place the kernels in a freezer-safe zip-top bag, remove as much air as possible, and freeze them for later use in other recipes. Thaw overnight in the fridge.

You can reheat leftover corn on the cob three ways:

In the microwave, wrapped in a damp paper towel, on high for 1-2 minutes
In a 350°F oven, wrapped in foil, for 10-15 minutes
On the grill, either wrapped in foil or directly on the grates, over medium-high heat for 5-7 minutes, turning occasionally

Serving suggestions

Instant-Pot corn on the cob pairs perfectly with a wide range of mains. Create a summertime feast by serving your corn with Grilled London Broil, Grilled Potatoes, and a BLT Grilled Romaine Wedge Salad With Lemon Vinaigrette. Or make it an Instant Pot meal by pairing your corn with a Whole Chicken In An Instant Pot, Instant-Pot Green Beans, and Instant-Pot Boiled Potatoes. Finish strong with these fudgy Instant Pot Brownies.

Recipe

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 77

Ingredients

10 ears of corn on the cob shucked with husks and silks removed
1-1 1/2 cups water (for 6-8 quart models) increase to 2 cups for 10-quart models
Butter, salt, and pepper optional, for serving

Instructions

Trim the ends of the corn ears to fit more easily into your Instant Pot. Optionally, cut the ears in half.
Insert the trivet or steamer basket into the Instant Pot and add the water. If you don’t have a trivet, use crumpled foil or a heat-safe rack to keep the corn above the water.
Arrange the corn ears on the trivet, alternating directions to maximize space and ensure even cooking. Seal the lid and set the steam release to the sealing position.
Select 'pressure cook' or 'manual' and adjust the time to 2 minutes for firmer corn or 3 minutes for softer corn or up to 4 minutes for very thick ears. Set to high pressure.
Once cooking is complete, perform a 'quick release' by carefully turning the steam release valve to the 'venting' position using a long utensil and standing back to avoid steam burns. Alternatively, let the pressure naturally release for 5 minutes before quick releasing the remaining pressure to help prevent overcooking and steam bursts.
After the pressure pin drops, carefully open the lid and use tongs to remove the corn.
Serve immediately with butter, salt, and pepper, or your favorite toppings.