Instant Pot corn on the cob is the fastest and most efficient way to cook your corn! Easy, fast, and perfectly juicy corn each time.
Friends, if you haven't been cooking your corn in the Instant Pot, you are missing out!! Today's 'recipe' is incredibly simple, but once you try it, you'll never go back.
Last summer when camping, I tried cooking corn for 10 people. It took 40 minutes for my water to boil (it was super windy) and I burned through a tank of gas for our camp stove!
I was kicking myself thinking 'why did I not bring my Instant Pot?!'. Cooking corn in the Instant Pot is so easy, it can be cooked before your water would even boil on the stove.
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Why you need to RUN and make Instant Pot corn on the cob
- you corn can be cooked through before a pot of water can even come to a boil
- you don't need to babysit a pot of boiling water
- your corn ends up perfectly juicy and cooked through each time
How to cook it
This is an embarrassingly simple 'recipe'. In fact it's not a recipe, it's a cook time 😉
- add 1 cup to the bottom of your Instant Pot (1 ½ if you have an 8 quart)
- place trivet over water
- place shucked corn on the trivet
- pressure cook on high for 2 minutes
- release the pressure immediately
Your Instant Pot will take around 10 minutes to come to pressure and 2 minutes to cook, so total time = 12 minutes (approximately). ENJOY!
How many ears of corn can I fit in my Instant Pot? As you can see, I fit 5 ears of corn in my 6 quart Instant Pot, but you could probably fit even more in an 8 quart! I would guess you can fit up to 8 in an 8 quart.
Can I cook corn ahead of time? Yes you can, but it will never taste quite as good as when it is cooked fresh. Cooked corn can be stored in the fridge for up to 4 days or in the freezer for 10-12 months. Ref
How can I season my corn?
We like to keep things simple with butter, salt and pepper, but if you want to level up your corn, here are some other ideas for you:
- Go Greek- sprinkle with this greek seasoning and serve with this super speedy tzatziki
- Mexican- sprinkle with chili powder, cotija, cilantro and a squeeze of lime
- Garlic Parmesan- add 2 cloves of garlic to the cooking water, and sprinkle your cooked corn with parmesan cheese
- Miso Honey Butter- try the Miso Honey Butter from this post and brush it on your corn after cooking
- Jamaican- sprinkle with Jamaican Jerk Seasoning on the corn and serve with lime wedges
Tips & equipment
- 4 ears corn
- 1 cup water
- Prepare - Pour 1 cup of water in the base of a 6 quart Instant Pot (1.5 cups for an 8 quart). Place the trivet over the water, and the shucked corn on the trivet.
- Cook - Put the Instant Pot lid on, set the valve to 'sealing' and select 'pressure cook' (or 'manual') for 2 minutes high pressure.
- Release pressure -Carefully release the pressure immediately when the Instant Pot finishes cooking.
- Serve - serve the corn immediately.
- Refrigerate - Cooked corn can be stored in the fridge for up to 4 days.
- Freeze - store in the freezer for 10-12 months.
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