Instant Pot Corn on the Cob

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Once you try Instant Pot Corn on the Cob, you will never boil it on the stove again! Perfectly juicy corn, subtly sweet, and incredibly delicious in as little as 10 minutes total cook time. Enjoy it whole or use the kernels in everything from salads, tacos, soups, and more!

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Cold water Ears of corn

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To any size Instant Pot, add water and place trivet inside.

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Add as many ears of corn as can fit. Snap in halves if too long.

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Close the lid, set pressure vent to Sealing and press Pressure Cook on High for 2 minutes.

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When Instant Pot says Off or switches to Keep Warm mode, do Quick Release by turning sealing valve to Venting position until the pin drops down.

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Open the lid and your corn on the cob is ready! Serve with butter and salt.

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Store

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Swipe up for the full recipe!

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Instant Pot Corn on the Cob

Once you try Instant Pot Corn on the Cob, you will never boil it on the stove again! Perfectly juicy corn, subtly sweet, and incredibly delicious in as little as 10 minutes total cook time. Enjoy it whole or use the kernels in everything from salads, tacos, soups, and more!

Cold water Ears of corn

Ingredients You Need

To any size Instant Pot, add water and place trivet inside.

1.

Add as many ears of corn as can fit. Snap in halves if too long.

2.

Close the lid, set pressure vent to Sealing and press Pressure Cook on High for 2 minutes.

3.

When Instant Pot says Off or switches to Keep Warm mode, do Quick Release by turning sealing valve to Venting position until the pin drops down.

4.

Open the lid and your corn on the cob is ready! Serve with butter and salt.

5.

Store

Leftover corn will keep in the fridge for up to 5 days. Make sure to wrap it in foil or plastic wrap and keep it in an airtight bag or container.

Swipe up for the full recipe!

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