Instant Pot Corn on the Cob

Freshly cooked corn on the cob topped with butter, and salt on a plate.

This Instant Pot Corn on the Cob is an easy way to cook a classic summer favorite. The corn on the cob will be cooked beautifully in under 10 minutes. Serve it up with butter and salt and you’re in for a summer treat from heaven!

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Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 2

Pressure Building Time: 10

Total Time: 17

Servings:

Calories: 178kcal

Author: Alexandria Ulmer

Equipment

▢
Instant Pot

Ingredients

▢ 1 cup water
▢ 4 cobs of corn, shucked
▢ 4 Tbsp butter
▢ Salt to taste

Instructions

Shuck your corn and remove the ends of the corn husks
Pour one cup of water into the bottom of your Instant Pot. Place the trivet in the pot, then stack as many cobs of corn on the trivet as you'd like.
Close the lid of the Instant Pot and turn the pressure to HIGH for 2-3 minutes (2 minutes for firmer corn and 3 minutes for a little bit softer corn). Once the cooking cycle has completed, perform a Quick Pressure Release.
Remove the corn from the Instant Pot and serve with butter and salt. Enjoy!

Notes

Recipe Copyright The Domestic Spoon. For educational or personal use only.

Water: For some extra flavor you can try adding chicken broth instead.
Cobs of corn: You can use as many as you’d like, and you don’t need to change the cook time.
Butter: If you are sensitive to the taste, use unsalted butter.
Salt: You can use any seasoning you like! A garlic herb butter would be a good crowd pleaser, but you can also use paprika for a bit of smoke or cajun seasoning for a spicy kick!
You can adjust the cooking time depending on how soft you want your corn. I recommend 2 minutes for firmer corn and 3 minutes for a little bit softer corn. Alternatively, you can cook for the same amount of time but allow for a natural pressure release instead of a quick release to soften the corn.
Store leftovers in an airtight container or plastic bag in the fridge. They will stay good for about 3-5 days. To reheat, you can place them back in the instant pot or in the microwave. I would suggest cutting the corn kernels off of the cob and reheating that way for a more tender and enjoyable second-day side!

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