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!
Prep Time3 minutesmins
Cook Time2 minutesmins
Total Time5 minutesmins
Course: Appetizer, Side Dish
Cuisine: American, Indian
Keyword: how to cook corn in a pressure cooker, instant pot corn on the cob, instant pot corn soup, mexican street corn 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 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.