This easy Instant Pot Corn on the Cob recipe is the quickest and easiest way to enjoy perfectly tender corn every time. It takes just minutes to make!

Easy Instant Pot Corn on the Cob brushed with butter and sprinkled with parsley, ready to serve.

The easiest way to cook corn on the cob is in the Instant Pot.

Making corn on the cob in the Instant Pot is so quick and convenient; no heating a pot full of water, and it's completely hands off. Just one cup of water at the bottom of the pot, add your corn, and press a button. The corn turns out perfectly tender every single time, without any guesswork. And, it's a side dish that any of my kids can help make and it pairs with everything.

Try all of my Instant Pot recipes like Instant Pot Mashed Potatoes, Instant Pot Pasta and Meatballs, Pork Carnitas, or my favorite Instant Pot Yogurt!

How to make Instant Pot Corn on the Cob:

Arrange and Cook: Add a trivet rack to the pot along with 1 cup of water. Add husked ears of corn, stacking as needed. Secure the lid and set the valve to sealing, then cook on manual (high pressure) for 3 minutes. When timer goes off, switch the valve to quick release. Remove the corn using tongs and serve warm with butter, salt, and pepper.

Feel free to transform this corn on the cob to Elote Mexican Corn, Fresh Corn Salad, or Street Corn Pasta Salad! Or serve instant pot sweet corn with other BBQ sides or choose one of my BBQ Menus.

Two images showing how to cook corn in the instant pot by adding water then arranging the corn on a trivet then after it's done and placed on a plate.

Serve corn with:

Follow me for more great recipes

Recipe

5 from 25 votes

Instant Pot Corn on the Cob

This easy Instant Pot Corn on the Cob recipe is basically hands off, and makes tender, juicy corn every time.

Print Pin Review

Author Lauren Allen

Course Side Dish

Cuisine American

Servings 5

Calories 77

Cost 5

Prep 5

Cook 15

Total 20

Save Recipe

Equipment

instant pot

Ingredients

▢ 5-6 ears fresh corn
▢ 1 cup water

Instructions

Add trivet rack to the instant pot and add 1 cup water.
1 cup water
Remove husks from your ears of corn (or you can keep them on if you want to trim them down and husk them after the corn is cooked) and place in the instant pot. Lay 2 or 3 corn ears down first, then 2-3 on top of them, facing the opposite direction (cut the corn cobs in half to fit, if needed).
5-6 ears fresh corn
Secure the instant pot lid and set the valve to sealing. Cook on Manual (High pressure) for 3 minutes. When the timer beeps, quick release any remaining pressure and remove the lid.
Use tongs to carefully remove the hot ears of corn from the pot. Serve warm with butter, salt and pepper.

Notes

Freezing Instructions:

Kernels: Hold the corn upright with one hand at the top end and use a sharp knife to cut the kernels off of the cob. Spoon corn into freezer-safe bags. Squeeze all of the air out, seal the bag, and label it with the date. Freeze for up to 8 months. Thaw in the fridge overnight before reheating.

Whole Cob: Allow it to cool completely, then wrap each corn cob in tinfoil. Place in a freezer-safe bag. Allow the corn to thaw in the fridge before eating or re-warming in the microwave.