This Instant Pot corn on the cob recipe is a quick and easy method for perfectly tender and juicy corn on the cob, every time!
Why you’ll love it: The Instant Pot (pressure cooker) makes cooking perfect corn on the cob practically foolproof.
How long it takes: 17 minutes from start to finish
Equipment you’ll need: just your Instant Pot and a trivet or steamer basket, along with tongs for removing
Servings: 4 ears of corn, or as many as you’d like
The Best Instant Pot Corn on the Cob
Of all the many ways to cook corn, I have to say: the Instant Pot is the best way to cook corn on the cob that’s fast and easy, mess-free, and cooked perfectly every time. I especially love having the option to “boil” corn in my pressure cooker when the weather doesn’t agree with our backyard cookout plans. We’ll serve tender-crisp, juicy Instant Pot corn on the cob with air fryer hamburgers to take the BBQ inside!
Why You’ll Love This Instant Pot Recipe
The Instant Pot is a hands-free method for perfect corn on the cob that doesn’t require babysitting a pot of boiling water on the stovetop. Here’s why you’ll never want to cook corn any other way:
- Foolproof. The Instant Pot is a quick and easy, hands-free method for cooking perfect corn on the cob. Open up the lid to flavorful and juicy corn on the cob, every time.
- Zero clean-up. Cooking corn in the Instant Pot only takes a bit of water, and there’s no need for boiling or fussing with pots on the stovetop. Everything stays neat and contained right inside your pressure cooker!
- Versatile. Fresh corn on the cob is one of our favorite summer side dishes. I’ll never run out of easy meals, and the leftovers are just as good to use in salads and more.
What You’ll Need
All you need to cook corn on the cob in the Instant Pot is fresh corn on the cob! I include some notes below. Remember to scroll down to the recipe card for the full recipe details.
- Fresh Corn on the Cob: This recipe makes 4 ears of corn. If you’re cooking more than four, you’ll likely need to work in batches. See my tip below on selecting the freshest corn on the cob.
- Fixings: I love corn slathered in butter and sprinkled with salt and pepper. These are the basics, and you can dress your corn on the cob however you’d like. Scroll for more easy serving ideas.
Choosing the Best Corn on the Cob
When choosing corn from your local market or produce aisle, look for corn with husks that are vibrant green and tightly wrapped against the cob. If you peel them back a little, the corn inside should be full and firm. The husks should not be yellow, loose, or feel dry. If the corn on the cob comes already shucked, avoid corn that is dark yellow, with shriveled kernels or brown spots.
How to Make Instant Pot Corn on the Cob
This is one of those easy Instant Pot recipes that are perfect if you’re just getting acquainted with pressure cooking! Here’s how to quickly and easily cook corn in the Instant Pot:
- Shuck the corn. Start by peeling away the husks and silk from each ear of corn. If needed, you can give the corn a rinse under the tap to wash off any leftovers.
- Add the corn to the Instant Pot. Ready your Instant Pot with a steamer basket or trivet, and pour in a cup of water. Next, arrange the corn inside the pot. You can stack the corn to fit.
- Cook. Close and seal the lid, then pressure cook on high for 2 minutes. Note that the Instant Pot will take additional time to come to pressure. Once the cooking time is up, quick-release the pressure (be mindful of the hot steam!). Wait until the pressure has fully released before opening the lid.
- Serve. Use tongs to remove the hot corn from the pot. Serve up right away with butter and seasonings.
How Do I Know When Corn Is Fully Cooked?
The Instant Pot takes a lot of guesswork out of cooking perfect corn on the cob. Corn that’s fully cooked will be bright yellow, with plump, tender kernels. You can use a knife to test if the kernels are softened enough.
Tips for Success
- If your ears of corn are too long to fit inside the Instant Pot, use a sharp knife to trim off the tips. You should be able to lay at least two ears on the trivet before stacking the rest.
- The Instant Pot takes time to come to pressure. In addition to the 2-minute cooking time, the IP will take 10 minutes or so to come to pressure (longer if you’re cooking a lot of corn).
- If your corn on the cob is tough after cooking, this could be because the corn was cooked for too long. Overcooked corn on the cob is still edible, but it will be chewy.
Make This Corn Recipe Your Own
Fresh, in-season corn on the cob is delicious on its own, but there are plenty of easy ways that you can dress it up with toppings. Try these ideas:
- Use garlic butter. In place of regular butter, make a compound butter with fresh garlic, or another fresh herb like basil, oregano, or parsley.
- Add toppings to your corn on the cob, like freshly grated parmesan cheese. Or, make Mexican-style street corn (elote) and roll your corn on the cob in crumbly Cotija cheese.
- Change up the seasoning. Give your corn on the cob a spicy kick with homemade Cajun seasoning. Or, try another homemade seasoning mix like fajita seasoning or Herbes de Provence.
- Not a fan of corn on the cob? Try my sautéed fresh corn recipe instead! All the delicious buttery flavors of fresh corn, minus gnawing it off the cob.
What to Serve With Corn on the Cob
Corn on the cob is a summertime staple. We love fresh corn rolled in butter and seasoned with salt and pepper, served as a side with our favorite grilling recipes. This juicy grilled salmon is always a hit, as is this grilled bruschetta chicken, paired with an easy arugula salad. Of course, no summer cookout is complete without grilled pineapple with ice cream for dessert!
On busy weeknights, Instant Pot corn on the cob is a quick and easy side dish to crock pot BBQ chicken. For a kid-friendly option, serve with air fryer hot dogs.
Make Ahead Tip
Get a head start on your Instant Pot corn on the cob, and shuck the corn a day or two in advance. Store the shucked corn airtight in the fridge until you’re ready to cook it.
Storing and Reheating Corn on the Cob
- Refrigerate: Any leftover corn on the cob can be wrapped tightly in plastic wrap and refrigerated for up to 3 days. Reheat corn in the microwave until hot throughout. Alternatively, use leftover corn in more recipes, see my tip below.
- Freeze: You can freeze cooked corn on the cob for longer-term storage. Once the ears of corn have cooled completely, wrap them tightly and place them into a ziptop bag. Store corn frozen for up to 3-4 months.
Corn on the cob is always best enjoyed fresh, but if you have leftovers, there are lots of ways to use fresh sweet corn! Try shaving the kernels off the cob to make Mexican street corn pasta salad, or use leftover corn as a topping on grilled pizza.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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Instant Pot corn on the cob is a quick and easy method for perfectly tender and juicy corn on the cob, every time.
Husk the corn and remove the silk, rinsing to remove any remaining silk.
Place the trivet or steamer basket into a 6 quart Instant Pot; add 1 cup of water.
Place the ears of corn on the trivet, arranging them to fit. For four ears, put 2 on the trivet, then the other two crosswise on top of them. Depending on the size of the ears, 7 to 8 ears could fit.
Close the lid of the Instant Pot, making sure the valve is set to “Sealing” (depending on the model, you may not have to do this).
Press the “Manual” or “Pressure Cook” button and set the timer for 2 minutes on high pressure. The Instant Pot will take about 10 minutes to come to pressure, longer if you are cooking more than 4 ears.
When the timer goes off, quick release the pressure by moving the valve to “Vent.” Make sure to keep your face and hands away from the steam.
Once the pressure has released and the float valve has dropped, carefully remove the lid of the Instant Pot.
Use tongs to remove the ears of corn from the Instant Pot and serve immediately with butter, salt, and pepper.
- Nutritional information does not include butter, salt, or pepper.
- Storage: Any leftover corn on the cob can be wrapped tightly in plastic wrap and refrigerated for up to 3 days. Reheat corn in the microwave until hot throughout. Alternatively, use leftover corn in more recipes, see my tip below.
- To Freeze: You can freeze cooked corn on the cob for longer-term storage. Once the ears of corn have cooled completely, wrap them tightly and place them into a ziptop bag. Store corn frozen for up to 3-4 months.
Serving: 1ear, Calories: 77kcal, Carbohydrates: 17g, Protein: 3g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.4g, Trans Fat: 0.01g, Sodium: 16mg, Potassium: 243mg, Fiber: 2g, Sugar: 6g, Vitamin A: 168IU, Vitamin C: 6mg, Calcium: 4mg, Iron: 0.5mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.