Instant Pot Corn on the Cob

5 from 17 votes

Whether you opt to pressure cook the corn with or without the husks, this recipe for Instant Pot Corn is the easiest way to prepare fresh, tender corn on the cob.

Prep Time5

Cook Time2

Pressure10

Total Time17

Course: Side Dish

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Ingredients

1 to 12 ears corn on the cob
1 to 2 cups cold tap water for pressure cooking see recipe card for exact amount

Instructions

Trim off the tip of the corn cob and remove the long stem at the bottom of your corn cobs, so that the corn will fit inside the Instant Pot. If desired, remove the husks and silk from the corn.
Pour cold tap water into the inner pot and top with the rack or trivet.
For 3 or 6-quart Instant Pot: Use1 cup of water
For 8-Quart Instant Pot: Use 1½ cups water
For 10-quart Instant Pot: Use 2 cups water
Place corn cobs right on the trivet or in the steamer basket, stacking as many corn cobs as desired in Instant Pot.
Place lid on pressure cooker and be sure lid is sealed and vent knob is closed or pointed towards "seal."
Set to Pressure Cook on High pressure for 2 minutes for corn without husk. Cook on high pressure for 3-4 minutes for corn with husk. I recommend 4 minutes if your corn cobs are really thick.
Once the cooking time has elapsed, let the pressure release naturally for 5 minutes and then release any remaining pressure.
Serve corn as desired.

Video

Notes

No Rack or Basket? If you don't have a rack or steamer basket, you can place the corn directly in the water. But for the best flavor, I highly recommend using a rack or basket to prevent the corn from becoming water-logged.

Frozen Corn: To cook frozen, shucked corn on the cob, follow the recipe as directed, but increase the cooking time to 4 minutes on High Pressure, followed by 5 minutes of natural pressure release.

Storage: Place leftover cooked corn in an airtight container once cooled. Store in the refrigerator for 3-4 days.

Nutrition