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, sweet corn in 10 minutes.
Servings: 6 servings
Calories: 52kcal
Instructions
- To any size Instant pot, add water and place trivet inside. Add as many ears of corn as you can fit. Snap in halves if too long.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 2 minutes.
- When Instant Pot says Off or switches to Keep Warm mode, turn sealing valve to Venting position until the pin drops down. Open the lid and your corn on the cob is ready!
- Serve with butter and salt. And my other favorite part - keep corn warm all day in Instant Pot with Keep Warm feature as nobody likes cold corn.
Notes
- Store: Leftover corn will keep in the fridge for up to 5 days in an airtight container.
- Freeze: Remove kernels from the cob and freeze in an airtight container. These will last well up to a year!
- Reheat: Reheat one cob, toss it in the microwave. If you have a bunch, reheat them in the oven, steamed or boiled on the stovetop, or warm them back up in the Instant Pot. Kernels can be tossed in from frozen, most of the time, depending on the recipe.
Nutrition
Serving: 1ear of corn | Calories: 52kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Fiber: 1g | Sugar: 4g