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+ servings
overhead shot of a pile of corn cobs with knob of butter and pepper on top
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5 from 2 votes

Instant Pot Corn on the Cob

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.
Prep Time2 mins
Cook Time2 mins
Time to Pressurize10 mins
Total Time4 mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 77kcal

Ingredients

  • 4 ears corn
  • 1 cup water

Instructions

  • 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.
    instant pot with 2 minutes on the timer
  • Release pressure -Carefully release the pressure immediately when the Instant Pot finishes cooking.
    quick pressure release
  • Serve - serve the corn immediately.
    overhead shot of a pile of corn cobs with knob of butter and pepper on top

Notes

Storage
  • Refrigerate - Cooked corn can be stored in the fridge for up to 4 days.
  • Freeze - store in the freezer for 10-12 months.

Nutrition

Serving: 1cob | Calories: 77kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 16mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 170IU | Vitamin C: 6.1mg | Iron: 0.5mg