Instant Pot Corn On The Cob is the easiest way to cook sweet summer corn on the cob. You may never boil or microwave corn on the cob again.
I love my Instant Pot as you can tell from all my Instant Pot Recipes!
It is great for summer vegetables like corn, as you see in my Instant Pot Corn Chowder, as well as winter vegetables like Acorn Squash or Sweet Potatoes.
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But today I’m focusing on my favorite summer side dish Instant Pot Corn On The Cob.
Corn On The Cob was at every summer bbq at our house growing up, which was just about every weekend. My Dad would prepare the ribs or steak, my Mom the salad and sides, and my job was to boil the corn on the cob because she knew how much I loved it!
Now that I have grown up I still love it and all corn recipes, including Corn and Zucchini Salsa, Maque Choux, and Mexican Street Corn Salad! However, now I don’t have to worry about getting burned by boiling water because today I make the corn on the cob in the Instant Pot Pressure Cooker. Set it and forget it! It is the easiest hands-off method of cooking corn on the cob.
After pressure cooking for only 2 minutes you can slather butter all over the hot sweet corn on the cob, or even turn it into Mexican Street Corn slathering it with mayonnaise, and sprinkling chili powder and cotija cheese!
What Do I Need To Make Instant Pot Corn On The Cob?
All you need to make this delicious recipe happen is to have corn on the cob (fresh or frozen), water, and an Instant Pot pressure cooker. I prefer to use fresh corn, but you can definitely use frozen corn because fresh is not always available. You can use other brands of pressure cookers but the Instant Pot is by far the most popular, and the one that I use.
How To Make This Recipe?
It is so easy, it is hard to even call it a recipe.
Instructions
- Pour 1-1/2 cups water into the inner liner pot of the Instant Pot.
- Add the trivet that came with the Instant Pot.
- Place the corn on the cob on top of the trivet.
- Close the lid and turn the release valve to the SEALING position.
- Press MANUAL or PRESSURE COOK for 2 minutes on high pressure for fresh corn and 4 minutes for frozen corn. (NOTE: It will take several minutes to come up to pressure before it starts the 2 minute countdown.)
- After it has pressure cooked for 2 minutes, it will beep 10 times. Let it release pressure naturally (NATURAL RELEASE) for 5 minutes then move the release valve to the VENTING position to do a QUICK RELEASE.
- Open the lid and carefully remove the corn using tongs and place it in a serving bowl or individual serving dishes.
- Slather with butter and salt and enjoy!
Tips For Making This Recipe
- Cut the ends off of the corn on the cob so that the ends are flat.
- Add 2 minutes to cooking time if using corn on the cob still inside the husks (4 minutes high pressure cook time.)
- 4 pieces of corn on the cob fit perfectly in a 6-quart Instant Pot.
- 6 pieces will fit if you stack them. Place the top level of corn on the cob sideways on top of the bottom level so the levels are criss cross.
- You can also stand the corn on the cob on its end, so it stands vertically in the Instant Pot to fit more in.
- For frozen corn on the cob, pressure cook it for 4 minutes instead of 2 minutes.
What To Serve With Corn On The Cob?
In my opinion, corn on the cob goes with everything! I enjoy it just by itself with butter. However, here are a few of our favorite main dishes to serve with corn on the cob!
- Country Style Ribs – Serve these delicious BBQ boneless pork ribs for barbecue goodness.
- Greek Porterhouse Steak – Greek seasoned steak prepared on the grill. Perfect with corn on the cob.
- Baked Chicken Tenders With Honey Sriracha – Covered in a Honey Sriracha Sauce and a crispy Panko breadcrumb coating for a crispy, sweet and spicy oven-fried chicken.
- Barbecue Chicken Kabobs – These grilled Barbecue Chicken Kabobs and vegetables are skewered, covered in a spice rub, and then brushed with a sweet, spicy, smoky, and tangy BBQ sauce
More Summer Side Dishes
- Cucumber Tomato Salad – With sliced cucumbers, fresh tomatoes, sliced red onions, in a red wine vinaigrette, this cucumber tomato salad includes a Mexican twist with the addition of crumbled cotija cheese, Mexican oregano, and chopped cilantro.
- Southern Squash Casserole – A comforting side dish casserole with tender, cooked yellow squash, onions, sour cream and cheddar cheese topped with crushed buttery crackers.
- Ramen Noodle Salad – A make ahead cole slaw, made with broccoli slaw and ramen noodles, that is perfect for a side dish for a potluck, bbq, or picnic.
Be sure to try this recipe and come back and rate it and leave a comment to let us know how you liked it!
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Recipe
Instant Pot Corn On The Cob Recipe
Ingredients
- 4 pieces corn on the cob (fresh or frozen)
- 1.5 cups water
Instructions
- Pour 1-1/2 cups water into the inner liner pot of the Instant Pot.
- Add the trivet that came with the Instant Pot.
- Place the corn on the cob on top of the trivet.
- Close the lid and turn the release valve to the SEALING position.
- Press MANUAL or PRESSURE COOK for 2 minutes on high pressure for fresh corn and 4 minutes for frozen corn. (NOTE: It will take several minutes to come up to pressure before it starts the 2 minute countdown.)
- After it has pressure cooked for 2 minutes, it will beep 10 times. Let it release pressure naturally (NATURAL RELEASE) for 5 minutes.
- Move the release valve to the VENTING position to do a QUICK RELEASE.
- Open the lid and carefully remove the corn using tongs.
- Place the corn on the cob in a serving bowl or platter or in individual serving dishes. Slather with butter and salt and enjoy!
