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overhead shot of a pile of corn cobs with knob of butter and pepper on top
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5 from 1 vote

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
Servings: 4
Calories: 77kcal


  • 4 ears corn
  • 1 cup water


  • 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.
  • Put the Instant Pot lid on, set the valve to 'sealing' and select 'pressure cook' (or 'manual') for 2 minutes high pressure.
  • Carefully release the pressure immediately when the Instant Pot finishes cooking.
  • Serve the corn immediately.


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


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