Instant-Pot Corn on the Cob

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

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 77kcal

Author Sharon Best

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

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.