Instant Pot corn on the cob makes juicy, tender, perfect corn with zero effort. Use fresh or frozen corn in your pressure cooker and remove all the guesswork!
If you haven't tried pressure cooker corn on the cob, you are missing out! I totally get the hype after doing it myself! It's as easy as adding corn to the Instant Pot (no shucking required, unless you wan tto), adding liquid, setting the cooker, and walking away. When it's done, you have super juicy, tender, perfect corn that you barely worked for. It's truly...magical!
- corn ears - Use fresh corn with or without husks. Or use frozen corn. I like to keep the silks and husks in tact because they're much easier to remove when they come out of the pressure cooker.
- cooking liquid - Water or broth can be used.
Can I shuck the corn before pressure cooking it?
Yes! However, I find it easier to shuck it after is has pressure cooked, but you might like yours shucked first. I find no difference in flavor or texture, so it's really a matter of personal preference.
How to make corn in the Instant POt
- Leave the husks and silk in place, or shuck it, your choice.
- Place trivet in the instant pot, stack corn on the trivet, and add liquid to the pot.
- Secure the lid, close pressure valve, and cook on high pressure for 2 minutes for shucked corn (4 minutes for corn with husk) followed by quick pressure release
- Transfer corn to a serving platter...and devour!
Once the corn has pressure cooked, you can shuck it (or not), place it back in the Instant Pot, cover, and keep warm using the "keep warm" setting.
Instant Pot corn on the cob toppings
- butter and salt
- Mexican street corn (elote) - mayonnaise, crema, chili powder, cilantro, lime, and Cotija cheese
- olive oil and Parmesan cheese
- goat cheese and fresh herbs (oregano, chives, parsley)
- chili powder and lime
Why use a trivet to pressure cook corn on the cob?
A trivet is not a requirement. But, because it keeps the corn ears elevated above the liquid, it allows them to be steamed instead of boiled. You can use the trivet that came with your Instant Pot.
More pressure cooker ingredient staples
- Pressure Cooker Whole Artichokes
- Shredded Chicken Breast
- Instant Pot Sweet Potatoes
- Perfect Pressure Cooker Beets
- Chickpeas (Garbanzos)
- Black Beans
Instant Pot Corn On The Cob (fresh or frozen)
- 1-6 ears Corn on the Cob, as many as will fit
- Water or broth, as needed
To prep corn for the Instant Pot
- If cooking with husks on: trim silk and stem, leaving husks in place.If cooking with husks off, remove silk, husk, and trim the stem.No prep is needed for frozen corn on the cob
To cook corn in the Instant Pot
- Place trivet in the cooker and place CORN on the trivet. NOTE: Cook as few as 1 or as many as will fit.
- Pour WATER or BROTH into the cooker (see recipe notes for pressure cooker size guidelines).
- Close the lid. Turn the pressure release valve to "sealing" position. Pressure cook on HIGH for 2 minutes for shucked corn OR 4 minutes for corn with husks or frozen corn.
- When cook cycle ends, let the pot sit undisturbed for a 10 minute natural pressure release. Carefully turn pressure release valve to the "Venting" position to release any remaining steam.
- Open the lid and transfer to a serving platter. Serve warm with desired toppings.
Recipe Notes from TKG
- 1 cup liquid for the 6 QT cooker
- 1 1/2 cups liquid for the 8 QT cooker
- 2 cups liquid for the 10 QT cooker
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.