Go Back
–+ servings
Four ears of bright yellow corn on the cob on a white platter, glistening with melting butter and flaky salt

Instant Pot Corn on the Cob

No ratings yet
Instant Pot corn on the cob: shucked ears on a trivet over 1 1/2 cups cold water, cooked 2 minutes at high pressure with a 5-minute natural release. Serves 4.
Print Recipe Pin Recipe

Want This Recipe Later?

We'll send this recipe straight to your inbox.

Prep Time 1 minute
Cook Time 2 minutes
pressure build and release 10 minutes
Total Time 13 minutes
Course Side Dish
Cuisine American
Servings 4 ears
Calories 78 kcal

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

Ears still in the husk take 3 minutes. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.

Nutrition

Serving: 1servingCalories: 78kcalCarbohydrates: 17.1gProtein: 3gFat: 1.3gSodium: 15mgFiber: 1.8gSugar: 5.7g

Made this recipe? Tap a star to rate it.

No ratings yet
Keyword corn on the cob in the instant pot, instant pot corn on cob, instant pot corn on the cob, instant pot sweet corn, pressure cooker corn on the cob