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Close up overhead view of ears of Instant Pot corn on the cob topped with salt and pepper served on a white platter.
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5 from 2 votes

Instant Pot Corn on the Cob

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 minutes
Cook Time2 minutes
Additional Time to Pressurize10 minutes
Total Time17 minutes
Course: Side Dish, Sides & Vegetables
Cuisine: American
Diet: Vegan
Servings: 4
Author: Rachel Gurk

Ingredients

  • 4 ears corn on the cob
  • 1 cup water

For Serving:

  • butter
  • salt and pepper, to taste

Instructions

  • Husk the corn and remove the silk, rinsing to remove any remaining silk.
    4 ears corn on the cob
  • Place the trivet or steamer basket into a 6 quart Instant Pot; add 1 cup of water.
    1 cup water
  • Place the ears of corn on the trivet, arranging them to fit. For four ears, put 2 on the trivet horizontally, then the other two crosswise on top of them. Depending on the size of the ears, 7 to 8 ears could fit. Trim the ends off if they don't quite fit.
  • Close the lid of the Instant Pot, making sure the valve is set to seal (depending on the model, you may not have to do this).
  • Press the Pressure Cook button (or Manual, High Pressure) and set the timer for 2 minutes. 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, carefully quick release the pressure by moving the valve to vent.
  • 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, if desired.

Video

Notes

  • 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. Leftover corn can be used in many recipes; there are recipe suggestions in the post.
  • 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 to 4 months. Alternatively, you can cut the corn from the cob and freeze the corn kernels. 

Nutrition

Serving: 1ear of corn | Calories: 77kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 16mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.5mg

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