A fail-proof recipe for Instant Pot Corn on the Cob that's ready in a little over 10 minutes. Enjoy tender, juicy, and perfectly cooked corn as a snack, appetizer or as a side dish with your favorite entree.
Shuck Corn: Remove the husk and silk from the ears of corn. Trim the ends if you like to fit more corn ears in the instant pot. Alternatively, split each corn ear in half.
Add corn ears to Instant Pot: Turn on the Instant pot and add 1 cup of water for a 6qt (2 cups for 8qt). Place a metal or silicone trivet and place the corn ears on it.
Pressure Cook: Close the lid and turn the pressure valve to sealing position. Select Pressure cook (or manual) for 2 minutes at high pressure. Once the time is up manually release the pressure. Open the lid after the pin drops and remove the corn.
Season and serve: Brush the corn ears with garlic or plain butter. Sprinkle your choice of seasoning, like salt, pepper, paprika and freshly chopped parsley or cilantro. See notes for more seasoning options. Enjoy warm with your favorite entree.
How to fit more corn: You can multiply this recipe as needed. You can easily fit up to 6 ears of corn in a 6qt Instant Pot by stacking in two layers, and up to 9 ears in a 8qt cooker. If the corn is too tall, trim off the ends or split in half to make them fit.
Seasoning variations: Here are some popular seasoning variations:
Classic American flavor: Slather with softened butter and sprinkle with salt and pepper. Add a few dashes of hot sauce to add heat.
Indian street-style corn: Dip a cut half of lime in chaat masala, then rub it all over the corn.
Mexican street-style corn: Slather with mayonnaise and sprinkle paprika, chili powder, garlic powder, then top with fresh lime juice, chopped cilantro and Cotija cheese.
Store & Freeze: Store the cooled corn on the cob in a food storage container in the refrigerator for up to 2 days. To freeze it, remove the corn kernels from the cob using a knife and store those in a freezer-safe container for up to 3 months.
Cooking with husk on: Trim the stem to fit the corn, then pressure cook for 3 minutes. When cooled, grab by its silk and squeeze out the corn ear.
Note: The nutrition facts below are my estimates and do not include seasoning. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.