If desired, shuck the corn. If leaving the husks on your corn cobs, 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.
Pour in cold water into Instant Pot. 1 cup water for a 3 or 6-quart Instant Pot; 1.5 cups water for an 8-quart Instant Pot; 2 cups water for 10-quart Instant Pot. Place a trivet or steamer basket inside Instant Pot.
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."
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.