This easy Instant pot Corn on the Cob is sweet, juicy, and tender crisp. It is cooked quickly in the pressure cooker. Season to taste and serve as an appetizer, snack, or side dish!
Corn on the cob is just the perfect thing to have in the summer. And cooking corn on the cob in the instant pot is amazing. It saves time, energy and eliminates the need to keep an eye on a pot of boiling water on the stove.
Cooking in the Instant Pot is perfect for our busy lives. It requires minimal effort on my part, which I like. Just place the corn in the pressure cooker after cleaning it; that’s it.
It gets done quickly, and is perfectly cooked everytime. You can also cut the corn kernels and use in salads or my sweet corn soup.
This corn on the cob recipe will result in boiled or steam corn. If you want a crispier version of corn on the cob, then try my Spicy Air Fryer Corn on the Cob.
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Why use an Instant Pot for cooking Corn?
- It’s quick, and unlike the traditional method, it doesn’t heat the house.
- There’s no need to keep an eye on the stove or wonder when it’ll be done!
- It is foolproof, and comes out perfect every time!
How to cook Corn on the Cob in the Instant Pot?
- Remove the husk and silk from the corn ears. You can rinse the ears to remove any dirt. Then dry with a paper towel. If you like, remove the stems or cut the ears in half.
- Now add 1 cup of water to the instant pot.
- Place the trivet and then the ears of corn on the cob. You can add any number of corns as you can fit in the pot. I could fit three in a single layer. You can arrange more on the top in a criss-cross pattern.
- Close the lid, pressure cook, for 2 minutes at high pressure, then quick release the pressure. Carefully remove the lid.
Use tongs to remove the corn. Serve with butter and salt or your favorite sauce and toppings right away.
I spread butter, and garnished with parsley for a pop of color. Enjoy!
Seasoning options
There are so many seasoning options to pick from once the Corn is cooked.
- Trader Joe’s Chili Lime Seasoning or Tajin.
- Lime, butter, chili powder
- Garlic butter
- Olive oil, parmesan cheese, lemon juice
- Cinnamon sugar
- Chimichurri
- Make it Mexican street corn: Apply a layer of mayonnaise on the Corn. Chili powder, cotija cheese, and sprinkle some cilantro over the top. Squeeze some lime juice and enjoy.
Tips for Perfect Pressure Cooker Corn on the Cob
- Store: Refrigerate the cooked corn in a ziploc bag or airtight container for 3-5 days.
- Freeze: You can keep the cooled and cooked seasoned corn in a freezer-safe bag for up to 8 months.
- If the corn ears are too big, break them in half. You’ll be able to boil more ears of Corn this way.
Storage Options
It is best to cook and eat corn on the cob the same day after it’s been picked. However, if you’re not planning on eating your fresh corn that day, here are some storage suggestions: Do not remove the husk and store in an airtight bag or container in the refrigerator for 1-2 days. After that the corn will not remain as fresh.
Let the cooked corn on the cob cool down completely. Then place in an airtight bag or container and store for up to 3 days.
To remove the kernels, hold the corn ear upright, then use a knife to scrape off the kernels off the cob. Then place them in a freezer safe container or bag and store for up to 4 months.
Hope you enjoy this perfectly tender steamed corn on the cob made in the instant pot!
Here are more Instant Pot Veggies you will enjoy:
- Instant Pot Steamed Broccoli
- Instant Pot Green Beans with Garlic & Lemon
- Instant Pot Garlic & Herb Carrots
- Instant Pot Beets
- Instant Pot Sweet Potatoes
Instant Pot Corn on the Cob
Ingredients
- 3 ears Sweet corn on the cob, or more as many as you can fit in the pot
- 1 cup Water
Seasoning
- 1/4 teaspoon Salt
- 1 tablespoon Butter, or vegan butter/oil, softened
- 1 teaspoon Parsley, optional
Instructions
- Remove the husk and silk from the corn ears. You can rinse the ears to remove any dirt. Then dry with a paper towel. If you like, remove the stems or cut the ears in half.
- Now add 1 cup of water to the instant pot. Place trivet and then three ears of corn on it.
- Close the lid, pressure cook, for 2 minutes at high pressure, then quickly release the pressure. Carefully remove the lid.
- Remove the corn on the cob, slather with butter and sprinkle salt and parsley. Or vary to use your favorite seasonings. Enjoy right away!
Video
Notes
- Store: Refrigerate the cooked corn in an airtight container or bag for up to 3 days.
- Freeze: You can keep the cooled and cooked corn in a freezer-safe bag for up to 4 months.
- If the corn ears are too big, break them in half. You’ll be able to boil more ears of Corn this way.
