Instant Pot Corn on the Cob has made cooking perfect corn on the cob easier than ever!

Looking for more side dishes? Check out my Italian Pasta Salad or Air Fryer Baked Potatoes!

Perfect cooked ears of corn on the cob garnished with butter, salt and pepper and stacked on a white plate

Why Cook Corn in the Instant Pot?

  • Quick and doesn’t heat up your house like the traditional method.
  • Turns out perfect every single time!
  • No babysitting the stove or wondering when it is done! ✅

How to make Instant Pot Corn on the Cob:

  1. Add trivet rack to the Instant Pot and add 1 cup water.
  2. Husk corn and place in Instant Pot. Lay 2 or 3 corn ears down first, then 2-3 on top, facing the opposite direction. Secure lid and set valve to sealing.
  3. Cook on Manual (high pressure) for 3 minutes. Quick release when the timer beeps to release pressure.
  4. Remove corn with tongs. Serve warm with butter, salt, and pepper.
Raw ears of corn that have been husked and placed inside an instant pot.

Freezing Instructions:

To Freeze 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.

To Freeze 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.

Use Cooked Corn to Make:

Serve With:

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Recipe

Perfect cooked ears of corn on the cob garnished with butter, salt and pepper and stacked on a white plate
Prep 5 mins
Cook 15 mins
Total 20 mins
Add to Meal Plan

Ingredients
 
 

  • 5-6 ears corn
  • 1 cup water

Instructions
 

  • Add trivet rack to the instant pot and add 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.
  • 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 then 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.

Nutrition

Calories: 77kcalCarbohydrates: 16gProtein: 2gFat: 1gSodium: 16mgPotassium: 243mgFiber: 1gSugar: 5gVitamin A: 170IUVitamin C: 6.1mgIron: 0.5mg

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I originally shared this recipe June 2018. Updated July 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I seriously can’t believe how well the corned turned out in the IP. We had this tonight as a side and loved it! I am loving your IP recipes!

  2. 5 stars
    Who would have thought corn on the cob in the IP? Genius! Used this recipe for a BBQ tonight and the cord turned out perfectly!