Instant Pot corn on the cob takes two ingredients and 2 minutes at high pressure: set shucked ears on the trivet, pour in cold water, pressure cook, and let the pot release for 5 minutes. It is ready for butter and salt in about 13 minutes from start to finish.
How to make Instant Pot corn on the cob: put the trivet in the Instant Pot, set 4 shucked ears on it, pour in 1 1/2 cups of cold water, seal the lid, cook on high pressure for 2 minutes, let the pressure release naturally for 5 minutes, then quick release the rest and lift the corn out with tongs.
Why You’ll Love It
- About 13 minutes including the time to build and release pressure.
- Two ingredients: corn and water.
- No big pot of boiling water on the stove.
- Easy to scale: stack more ears in the pot.
How Many Minutes to Cook Corn on the Cob in the Instant Pot
Cook times for pressure cooker corn range from 2 to 4 minutes, depending on whether the husks are on and how the corn sits in the pot:
| Corn | Water | High pressure | Release |
|---|---|---|---|
| Shucked, on a trivet (this recipe) | 1 1/2 cups cold water | 2 minutes | 5 minutes natural, then quick |
| Shucked, on a trivet | 1 cup | 2 minutes | Quick |
| Shucked | 1 cup | 3 minutes | Quick |
| Husks still on | 1 cup | 3 minutes | Quick |
| Shucked, no trivet, butter and salt in the pot | 1 cup | 4 minutes | Quick |
Remember the pot needs about 5 to 10 minutes to come up to pressure before the 2 minutes start counting down, so plan on about 13 minutes in total.
How to Set Up the Pot
- Raise the corn. Set the ears on the trivet or steamer insert so they’re not sitting in the water. A steamer basket with very short feet works if you don’t have a trivet.
- Fit more ears. About 5 ears fit in one layer. For more, stack them crosswise (3 on the trivet, 3 more across the top) or stand them upright.
- Prep the ears. Husk the corn, pull off the silky threads and cut out any blemishes with a pointed knife.
- Seal it. Close the lid and make sure the vent is set to sealing.
Natural Release or Quick Release?
This recipe uses both: once the 2 minutes are up, leave the pot alone for 5 minutes so some of the pressure comes down on its own, then turn the valve to release the rest. The float valve drops when all the pressure is gone, and only then will the lid open. Several of the faster methods skip the wait and quick release right away after 2 or 3 minutes; if you go that route, keep your hands and face clear of the steam vent.
Either way, open the lid away from you and use tongs to lift the ears out, since the corn and the trivet will both be very hot.
Ingredient Notes
Corn. Four ears, shucked. For corn still in the husk, use the 3-minute time.
Water. One and a half cups of cold water for this recipe; other methods use 1/2 to 1 cup.
Toppings. Butter and salt, or butter, salt and pepper.
Ingredients
- 4 ears corn, shucked
- 1 1/2 cups cold water
- Butter and salt, for serving (optional)
How to Make Instant Pot Corn on the Cob
1. Set up the pot. Place the insert or trivet inside the Instant Pot and set the shucked corn on top, so the ears sit above the water.
2. Add the water. Pour in the cold water. Close the lid and make sure the vent is closed (sealing).
3. Set the pressure. Press the high pressure or manual button and set the time to 2 minutes. The pot takes about 5 to 10 minutes to come to pressure, then the 2 minutes count down.
4. Release the pressure. Let the pot release naturally for 5 minutes, then quick release the rest of the pressure.
5. Serve. Lift the corn out with tongs. Season with butter, salt or your favorite toppings and serve.
Topping Ideas
- Butter and salt, with a little black pepper.
- Street-corn style: lime zest, chopped cilantro, salt, chili powder and crumbled queso fresco.
- Butter in the pot: skip the trivet, add 1 cup of water with 2 teaspoons of kosher salt, set 4 tablespoons of cubed unsalted butter on top of 4 to 6 ears, and pressure cook 4 minutes.
Storage & Reheating
Refrigerate leftover corn within 2 hours in shallow, covered containers and eat it within 3 to 4 days, or freeze it for 3 to 4 months. Reheat covered to 165°F.
What to Serve With It
Corn on the cob goes with marinated flank steak, hamburgers, grilled chicken, baked beans, cornbread, coleslaw or pasta salad. For more corn recipes, try Korean corn cheese, easy creamy corn casserole, corn nuggets or slow cooker Amish beef and corn casserole. For soup, there’s slow cooker corn chowder and ham and potato corn chowder.
Frequently Asked Questions
How many minutes do I cook corn on the cob in the Instant Pot?
2 minutes at high pressure for shucked ears, followed by a 5-minute natural release. Ears still in the husk take 3 minutes.
How long do you pressure cook corn for?
Between 2 and 4 minutes, depending on the method. Add about 5 to 10 minutes for the pot to come to pressure.
How do I cook corn on the cob in a pressure cooker?
Set the ears on a trivet, add 1 1/2 cups of cold water, seal, cook 2 minutes on high pressure, release naturally for 5 minutes, then quick release.
Can I cook more than 4 ears?
Yes. Stack them crosswise on the trivet or stand them upright, as long as the lid closes.
Do I need a trivet?
It keeps the ears out of the water. A steamer basket with very short feet works too. One method skips the trivet and cooks the corn in 1 cup of salted water with butter for 4 minutes.
Final Notes
Trivet, water, 2 minutes and a short release: that’s all corn on the cob needs in the Instant Pot. Tell me in the comments which toppings you used.
Instant Pot Corn on the Cob
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Ingredients
- 4 ears corn shucked
- 1 1/2 cups cold water
- butter and salt for serving, optional
Instructions
- Place the insert or trivet inside the Instant Pot and set the shucked corn on top, so the ears sit above the water.
- Pour in the cold water. Close the lid and make sure the vent is closed (sealing).
- Press the high pressure or manual button and set the time to 2 minutes. The pot takes about 5 to 10 minutes to come to pressure, then the 2 minutes count down.
- Let the pot release naturally for 5 minutes, then quick release the rest of the pressure.
- Lift the corn out with tongs. Season with butter, salt or your favorite toppings and serve.
Notes
Nutrition
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