Cooking corn on the cob in a pressure cooker is the way to ensure you have perfectly cooked corn which is sweet, tender and juicy. Instant Pot corn on the cob has a delicious fresh taste that makes it the ultimate summer vegetable.
I love corn on the cob – fresh corn is one of the best foods of summer! Cooking the corn in a pressure cooker is a fabulous way to ensure you have sweet, juicy corn in minutes.
Whether you are making a tasty side dish for dinner or cooking fresh corn for another meal like Southwestern grilled chicken salad or turkey corn chowder with the Instant Pot you can have delicious fresh corn fast.
Cooking Corn on the Cob
I realized years ago that heating up a huge pot of water is not the best way to cook corn. It takes forever for the water to come to a boil on my electric stove and it heats up the whole house – which is not what you want in the summer.
Before I learned how to make Instant Pot corn on the cob my favorite way to cook corn is to microwave it in its husk. This is still a great way to get tasty corn, but it has two problems for me:
- My microwave only fits 3 ears of corn at a time
- Since it is cooked in the husk it needs to be peeled and de-silked at the table. My family whines about having to do this EVERY. SINGLE. TIME. Peeling hot corn is apparently a huge chore for them.
Advantages of Instant Pot Corn
Cooking corn on the cob in the Instant Pot has a number of advantages. First of all I can fit 6-8 ears of corn in my 6 quart Instant Pot, with a little bit of trimming. So I don’t need to cook the corn in batches.
Secondly the corn is husked and de-silked before it is cooked. This means there is no juggling hot corn husks at the dinner table.
And because the corn is steamed, and not boiled, there is no loss of nutrients in the corn. Additionally the Instant Pot produces fast, consistently delicious corn on the cob.
How to Choose Good Corn
One of the keys to delicious corn is picking the right ears of corn. Corn is at its best when it is just picked. New hybrids are better at retaining flavor longer, but fresher is still tastier.
So I prefer to get corn at farm stands or at a grocery store that I know is buying fresh local vegetables. But even in the middle of winter you can still pick good corn if you know what to look for.
The first thing to check is the corn husks. Fresh corn is tightly wrapped with bright green husks. Brown and loose husks indicate older corn.
The silk tassels at the top of the corn should be light golden brown and slightly sticky. If they are black and dry the corn is not as fresh.
Finally you should feel the corn through the husk – don’t peel back the ends! The corn kernels should feel plump and firm and you shouldn’t feel big gaps between them.
How to Make Instant Pot Corn on the Cob
1. Prepare the Instant Pot
Add 1 1/2 cups of water to the inner pot of the pressure cooker. Then put a trivet inside the Instant Pot. You can also use the steamer basket, but I find the trivet fits more corn.
2. Prepare the Corn
Husk and de-silk the corn. Trim the ends of the corn if necessary so that they fit inside the Instant Pot. Put the ears of corn on the trivet. You can either lay them down flat or stand them upright, whatever fits better.
3. Cook the Corn
Put the lid on the Instant Pot, making sure the sealing ring is in place and the valve is shut. Set the Instant Pot on Manual, high pressure, for 2 minutes. It will take about 10 minutes for the Instant Pot to reach pressure.
Once the Instant Pot has finished cooking let the pressure release naturally for 5 minutes. Then release any remaining pressure and remove the corn to a serving dish.
What to Serve With Corn on the Cob
I serve corn on the cob with almost any dinner! I especially like to have it with a meal cooked on the grill like Spicy Grilled Salmon or Ribs.
I prefer to eat my corn plain – I don’t think fresh corn even needs butter to be delicious. But everyone else in my family adds butter and salt. And it tastes delicious if you sprinkle on a little garlic powder or basil.
- 8 ears of corn on the cob
- 1 1/2 cups water
- Add the 1 1/2 cups of water to the inner pot of the Instant Pot. Put the trivet on top.
- Husk and de-silk the corn. Trim the ends as needed to fit the ears in the Instant Pot.
- Put the corn on top of the trivet in the Instant Pot. You can lay them down or put them on end, however they fit better.
- Close the lid, making sure the seal is in place and the valve is closed. Set for Manual, high pressure, 2 minutes.
- It will take about 10 minutes for the pressure cooker to reach pressure. Once it is done cooking let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
- Serve the corn with butter, garlic powder and basil, if desired.
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Amount Per Serving: Calories: 76Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 202mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 3g
Nutrition facts are estimates.