This Instant Pot corn on the cob is a classic summertime side dish that is simple to make and completely hands-off! Using your pressure cooker to make corn is quick, effective, and incredibly convenient! You'll be able to enjoy sweet and tender corn in just a few minutes!
2tablespoonbutter(optional, ½ tablespoon butter per ear of corn if desired)
each, salt & pepper(to taste, or use your favorite seasonings)
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Instructions
Place the trivet into your Instant Pot and pour 1 cup cold water over it. Then, set 4 ears corn on top of it.
Close the lid and set the valve to the sealed position. Manual pressure cook at high pressure for 1-2 minutes.
When the time is up, perform a quick release by carefully turning the valve to the vent position. Then, open the lid.
Serve immediately with some 2 tablespoon butter, and each, salt & pepper
Notes
Your Instant Pot could take anywhere from 5-15 minutes to come up to pressure before the cooking timer begins counting down.
If cooking frozen corn on the cob, you'll need to increase the cooking time to 4-5 minutes.
It's alright if you need to stack the corn on top of one another. As long as the lid can close securely, it will cook properly.
To store: Wrap your cooked corn on the cob in aluminum foil and then place them into a sealed container. They can be stored in the fridge for 3-5 days.
To freeze: Wrap any cooled corn on the cob with plastic cling film, then transfer it into an airtight freezer storage container. If using a freezer storage bag, make sure to squeeze out as much excess air as possible, then freeze for up to 6 months.
To reheat: You can reheat your corn on the cob in the microwave or by placing them into a baking dish with 2 tablespoons of water. Tightly cover the dish with aluminum foil, then bake in the oven at 400°F (205°C) for 5 minutes. Alternatively, you could use the "warm" setting on the Instant Pot.
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Course Instant Pot, Side Dish, vegetable side dish