Instant Pot Corn on the Cob

5 from 2 votes

Instant Pot corn on the cob is a quick and easy method for perfectly tender and juicy corn on the cob, every time.

Prep Time5

Cook Time2

Additional Time10

Total Time17

Course: Side Dish, Sides & Vegetables

Cuisine: American

Servings: servings

Husk the corn and remove the silk, rinsing to remove any remaining silk.
Place the trivet or steamer basket into a 6 quart Instant Pot; add 1 cup of water.
Place the ears of corn on the trivet, arranging them to fit. For four ears, put 2 on the trivet, then the other two crosswise on top of them. Depending on the size of the ears, 7 to 8 ears could fit.
Close the lid of the Instant Pot, making sure the valve is set to "Sealing” (depending on the model, you may not have to do this).
Press the "Manual" or “Pressure Cook” button and set the timer for 2 minutes on high pressure. The Instant Pot will take about 10 minutes to come to pressure, longer if you are cooking more than 4 ears.
When the timer goes off, quick release the pressure by moving the valve to "Vent." Make sure to keep your face and hands away from the steam.
Once the pressure has released and the float valve has dropped, carefully remove the lid of the Instant Pot.
Use tongs to remove the ears of corn from the Instant Pot and serve immediately with butter, salt, and pepper.

Nutritional information does not include butter, salt, or pepper.
Storage: Any leftover corn on the cob can be wrapped tightly in plastic wrap and refrigerated for up to 3 days. Reheat corn in the microwave until hot throughout. Alternatively, use leftover corn in more recipes, see my tip below.
To Freeze: You can freeze cooked corn on the cob for longer-term storage. Once the ears of corn have cooled completely, wrap them tightly and place them into a ziptop bag. Store corn frozen for up to 3-4 months.

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