Learn how to make perfect Instant Pot corn on the cob in under 10 minutes. This easy pressure cooker method gives you sweet, tender corn every single time, no boiling pot required.
Summer just got easier!
If you’ve been steaming corn on the stovetop or waiting forever for a big pot of water to boil, it’s time to let your Instant Pot take over.
The first time I tried this, I was hooked! This is the only way I make corn on the cob now!
This electric pressure cooking method is fast, hands off, and gives you corn that’s perfectly tender with a natural sweetness that stovetop boiling can wash away.
Whether you’re feeding a crowd at a backyard barbecue or just want a quick side for a weeknight dinner, this recipe has you covered.
Table of Contents
Why you’ll love this family favorite recipe!
- It’s ready in under 10 minutes.
- You only need water and corn, so it’s budget-friendly and simple.
- Hands-off cooking means you can prep the rest of your meal while it cooks.
- It scales up easily, so you can cook a few extra ears with no extra effort.
- The corn comes out juicy and sweet every time, with no guesswork about timing.
Ingredient notes
- Corn on the cob: Look for ears with bright green, tightly wrapped husks and golden brown silk. Frozen corn on the cob works too, just add a couple extra minutes to the cook time.
- Water: You only need one cup for the Instant Pot’s steam function. Tap water is fine.
Optional:
- Salt: An optional pinch of kosher in the cooking water can help season the corn as it steams. Skip it if you plan to serve with a salty topping like cotija cheese.
- Butter and toppings: Classic butter and salt never disappoint, but this is also a great base for flavored butters, chili lime seasoning, or cotija and lime for an elote style twist.
Step-by-step instructions
You’ll find full measurements and detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos and a quick overview of how to make this recipe.
- Husk the corn and remove the silk. If your corn is too long to fit, break or cut ears in half in order to fit your pot.
- Add 1 cup of water to the Instant Pot and place the trivet inside.
- Arrange the corn on the trivet, stacking if necessary.
- Secure the lid and set the valve to sealing.
- Cook on high pressure for 3 minutes.
- Once cooking is complete, allow for 2 minutes of Natural release, then carefully move the valve to Vent to do a Quick release.
- Remove the hot corn carefully with tongs and serve warm with your favorite toppings.
Marlynn’s Tip
Make a big batch of corn!
You can stack ears on top of each other in a crisscross pattern to cook more corn. The cook time stays the same no matter how many ears you add. Just be careful not to overfill the pot. The food should never cross the maximum fill line inside the Instant Pot.
Recipe FAQs
Yes. Add 2 to 3 extra minutes to the cook time and skip thawing beforehand.
Only if your ears are too tall for the lid to close. Cutting them in half also makes stacking easier for a big batch.
You can add a bit of salt to the water, but most seasoning is best added after cooking, once the corn is out of the pot and ready for butter or toppings.
A quick spin in the microwave with a damp paper towel works great, or toss leftover kernels into a skillet with a little butter.
Allow the corn to cool, then place in an airtight container in the refrigerator for up to 3-5 days.
Serving suggestions
This Instant Pot Corn on the Cob is a fantastic side dish for pretty much any meal you can imagine.
Enjoy it during the summer as a classic sunny backyard barbecue side dish. Serve it with a Filipino BBQ chicken, prawn BBQ skewers, or grilled bratwurst.
It’s also delicious served with family favorite comfort food dishes like Instant Pot beef stew, beer braised short ribs, or Instant Pot turkey chili.
You can also use the kernels for one of our salads or pastas. I love using fresh corn off the cob in shrimp corn salad, charred corn salad, or corn and sausage chowder.
🍷 🥂 Wine pairings
If you’re pairing a wine with a corn-forward dish, one that is most likely savory and fairly neutral in terms of spices and flavors, a Sauvignon Blanc is a solid choice. It’s a crisp, classic white wine that tends to pair well with fair-flavored corn dishes. If you’re going the elote route with cotija and chili, a chilled rosé stands up nicely to the spice and creaminess. For a cookout spread with grilled meats, an unoaked Chardonnay works well across the whole table.
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Instant Pot Corn on the Cob
Ingredients
- 4 corn on the cob, husks removed
- 1 cup water
Instructions
- Place corn on the cob on a trivet inside the Instant Pot.
- Pour in 1 cup of water.
- Close the lid and make sure the knob is set to SEALING.
- Select PRESSURE COOK on HI for 3 minutes. It will take a few minutes for the Instant Pot to come to pressure, then it will count down the minutes while it cooks.
- Once the 3 minutes are done, allow for natural release for 2 minutes, then carefully move the knob over to VENT for a quick release.
- Once pressure is completely released and the valve has fallen down all the way, carefully turn and open the lid.
- Use tongs to remove the corn on the cob and plate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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