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.
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.