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Instant Pot Corn on the Cob

Make perfectly tender Instant Pot Corn on the Cob in minutes! No need to turn on the stove; just corn, water, and your pressure cooker.
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Prep Time: 5 minutes
Cook Time: 4 minutes
time to build pressure: 5 minutes
Total Time: 14 minutes
Servings: 4
Calories: 88kcal
Author: Nichole Crews

Ingredients

  • 4-6 ears corn on the cob, shucked
  • 1 cup water

Instructions

  • Place the trivet inside the Instant Pot insert and pour in 1 cup of water.
  • Arrange the corn on the cob on top of the trivet. If needed, stack the ears of corn, horizontally.
  • Secure the lid and set the valve to SEALING.
  • Pressure cook on HIGH Pressure for 4-minutes.
  • Once the cooking cycle is complete, carefully perform a quick release.
  • Remove the corn from the Instant Pot and serve immediately with soft butter, salt, and your favorite toppings, is using.

Notes

A 6-quart Instant Pot typically holds about 6 ears of corn, while an 8-quart model can hold 8-10 ears.
  • The cook time remains the same even if you stack additional ears of corn.
  • Store leftover corn in an airtight container in the refrigerator for up to 4 days.
  • Leftover corn kernels can be cut from the cob and used in salads, salsas, soups, and grain bowls.
  • nutrition info is for one ear of corn, without any butter or toppings.

Nutrition

Serving: 1ear | Calories: 88kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Fiber: 2g
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