Instant Pot Corn on the Cob
How to make the easiest, tastiest corn on the cob ever! Instant Pot corn on the cob is done in minutes with zero fuss.
Corn on the cob is such a nostalgic childhood favorite. It really needs no recipe, and there are many ways to cook it from boiling on the stove, to roasting in the oven, to charring on the grill.
This crazy summer though, I’m all about easy! And the easiest way to cook corn on the cob is for sure the Instant Pot pressure cooker. Though many people think of the Instant Pot for meats, it is wonderful for veggies (especially hard ones like beets), legumes like chickpeas and lentils, and grains like rice and quinoa. In fact, I have a whole post all about the BEST vegan Instant Pot recipes here for you to peruse.
How to Make Corn on the Cob in the Instant Pot
Shuck the Corn
You can buy corn still in its husks or pre-shucked. For corn still in husks, hold the stalk end in one hand while pulling the top all the way back and off. It can be tricky to remove all the silks, but rub them with a damp towel to get as many off as possible.
Cut the ends off of the corn for large cobs, or cut in half crosswise for smaller cobs. I cut them into half-cobs so that they are a nice size for kids and I find they fit more easily into the Instant Pot.
Pressure Cook in Salty Water
Add 1 cup of water and about a teaspoon of sea salt to the Instant Pot and top with a steamer basket or trivet. Place the corn cobs on top. Lock the lid with the valve set to sealing and pressure cook on high for 4 minutes. I found it took the Instant Pot about 9 minutes to come to pressure before the cooking time started to count down.
According to the Instant Pot timetables, corn on the cob should pressure cook for:
- 3-5 minutes fresh
- 4-6 minutes frozen
Quick Release the Pressure
Carefully release the pressure remove the lid with a towel protecting your hand so that the steam doesn’t burn. It’s that easy! Perfect corn on the cob in minutes.
How to Serve Instant Pot Corn on the Cob
- Serve Corn on the cob warm with picks at each end, unless you have a kiddo with braces, then cut the kernels off.
- A little coating of salted butter and a sprinkle of freshly cracked black pepper makes corn on the cob so much more delicious. I love Miyoko’s dairy-free butter.
- Corn on the cob goes great with BBQ foods like: Vegetarian Baked Beans, Vegan Coleslaw, and Veggie Kabobs. And a summer Cherry Crisp for dessert!
- Turn your Instant Pot corn into Vegan Mexican Street Corn with an awesome creamy topping and serve with grilled veggies and Mexican Pinto Beans.
- 4 corn cobs
- 1 cup water
- 1 teaspoon sea salt
- 4 tablespoons vegan butter (such as Miyoko's)
- freshly cracked pepper, to taste
- Shuck the corn cobs so that they are clean of outer husks and silks. Cut in half crosswise.
- Fill the Instant Pot liner with 1 cup water and salt and fit with a steam rack or trivet. Place corn cobs on top. Overlapping is okay. You can also stand them up on their cut ends to fit more in.
- Lock the lid and set the valve to sealing. Set to pressure cook (high) for 3-4 minutes. It will take approximately 10 minutes for the pot to come to pressure before the cook time starts counting down.
- When the cook time ends, immediately quick release the pressure. Carefully remove the lid, then remove the corn with tongs and set on a serving platter.
- Serve warm with pats of butter and pepper.
- If using frozen corn cobs, pressure cook for 5 minutes, then quick release.
- You can double this Instant Pot corn on the cob recipe without changing the cook time or liquid.
- Refrigerate leftover corn on the cob in shallow airtight containers for up to 3-5 days. Or, cut kernels off and freeze in a freezer bag for 10-12 months.
- If you don't have a steam rack, increase the water to 1 1/2 cups and cook directly in the water.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 94 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 2g