Instant Pot Corn on the Cob
One of the best traditions of summer are tender juicy ears of corn hot out of the pot, and dripping with butter with a sprinkling of salt! This is a quick and easy side dish to have with Instant Pot Ribs! Instant Pot Corn on the Cob come out perfect every time and I'm never making it any other way again!
Why this recipe works
- No boiling - no more waiting for giant pots of water to come to a boil for corn! You have time to make this and some Instant Pot Butter Burgers for dinner!
- Quick - Within just a few minutes you have fresh delicious Instant Pot Corn on the Cob! Serve this with some easy ground beef and rice.
- Perfect every time - comes out the same each time. If you need more just rinse and repeat again for more pressure cooker corn.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
Ingredient notes
You'll want to look for corn that has bright green and tightly wrapped husks with yellow or light brown tassels. Avoid yellowish looking husks, or husks that look dried out. Check the husk for small dark brown holes, and avoid these as they indicate there might be bugs.
Do a "squeeze test" to see if the kernels feel plump and firm. The ear should have some heft to it, and if it doesn't may indicate it is dried out.
If you are cooking the in just a couple of hours then it's fine to leave it out on the counter. If it will be longer then store in the crisper drawer of your refrigerator for up to 24 hours.
How to make it
Step 1: Prepare the corn
Insert the rack into the inner liner of the Instant Pot, and pour in the minimum amount of water for your size model.
- 3-Quart Instant Pot - ½ cup
- 6-Quart Instant Pot - 1 cup
- 8-Quart Instant Pot - 2 cups
Prepare the ears of corn by removing the husks and silk. You can cook the corn with the husks on by just cutting the tops and ends off. You can cook it whole if it fits, or break into smaller cobs. Stack the corn in the inner liner.
Close the lid on the Instant Pot and cook for 4 minutes followed by a quick release. If cooking with the husks on then add on one minute of cooking time. If you like super crispy kernels then adjust the time to 2 minutes of high pressure cooking time.
If desired, dump out the cooking water and add butter to the pot. Turn on to saute until butter is melted. Add back in the cooked corn and coat with butter then serve immediately. This is also really good with my Instant Pot Brisket!
Expert tips
- Layer - the corn in stacks crosswise in the pressure cooker.
- Steamer basket - use a steamer basket for easy removal or the rack the came with your pot.
- Multiple batches - if you are cooking multiple batches in the same pot be sure to refill with the minimum amount of water for your model each time.
- Breaking in half - if you want or need to break the cobs into smaller pieces then once they are shucked grab each side firmly with both hands then bend until it breaks naturally.
- Removing corn silk - if you have trouble removing the silk then use a damp paper towel and gently rub the corn to remove.
FAQs
Cook for 6 minutes on high pressure followed with a quick release. Use 1-2 cups of water in the inner liner for cooking.
Yes, overcooked corn will be mushy and lack it's signature sweet taste. Be careful not to leave this in the pressure cooker to long. Be sure to quick release when it is done cooking.
When it's fully cooked the yellow of corn gets darker and the kernels are noticeably plumper.
Serving suggestions
- Butter and salt - a classic topping. Melt some butter and sprinkle with some salt to taste.
- Cilantro Lime - add a touch of mayo, chili powder, and some Mexican crema or cotija cheese.
- Parmesan - melt some butter then add a little olive oil, and brush this on the corn. Grate some fresh parmesan or asiago cheese on top. Add some fresh herbs for a little more flavor.
- Honey butter - a little honey and some melted butter will go a long way for sweeter version. Add a little siracha or cayenne pepper to spice it up a little!
Storage & Reheating
Serve immediately, or store in an airtight container or bag for up to three days. Reheat in the microwave for 1-2 minutes prior to serving.
To freeze, store in a freezer bag for up to three months on the cob. Cut off kernels and freeze in a freezer container or bag for up to six months.
To reheat cobs from frozen thaw in refrigerator, and then microwave for 1-2 minutes. To reheat kernels, place frozen kernels in microwave for 6 minutes with a tablespoon of water.
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Recipe
Instant Pot Corn on the Cob
Ingredients
- 4 ears corn remove husks and silks
- 1 cup water for cooking
- ½ cup butter for serving
Instructions
- Add rack to the Instant Pot and water to the inner liner of the Instant Pot. Stack corn inside.
- Close lid, and cook on high pressure for 4 minutes. If husks are left on then add one minute. Follow with a quick release.
- Remove water from inner liner, and add butter to pot. Turn on saute, and then turn off once melted. Add corn back in, and coat with butter.
Notes
- Steamer basket - use a steamer basket for easy removal or the rack the came with your pot.
- Multiple batches - if you are cooking multiple batches in the same pot be sure to refill with the minimum amount of water for your model each time.
- Breaking in half - if you want or need to break the cobs into smaller pieces then once they are shucked grab each side firmly with both hands then bend until it breaks naturally.
- Removing corn silk - if you have trouble removing the silk then use a damp paper towel and gently rub the corn to remove.
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