Corn on the cob is a summer staple 🌞 — and with the Instant Pot, you can enjoy it effortlessly any time of year! This foolproof method delivers perfectly tender, sweet corn in just minutes, no boiling pots or grill prep required. Whether you’re cooking for a backyard BBQ or a quick weeknight side, this recipe is a game-changer. 💯
Why You’ll Love This Method
✅ Quick & Easy – Just 2 minutes of pressure cooking!
✅ Mess-Free – No boiling water or stovetop splatter
✅ Perfect Every Time – Evenly cooked, juicy kernels
✅ Great for Crowds – Easy to make 4–9 ears at once
✅ Naturally Gluten-Free & Vegan – Fits every table 🫶
Ingredients You’ll Need 🛒
- 4 ears of corn, husked and silk removed – Fresh, golden, and sweet! 🌽
- 1 cup of water – For steaming (use 1½ cups if using an 8-quart Instant Pot)
- Toppings (optional but delicious):
- Butter or vegan butter 🧈
- Sea salt & black pepper
- Fresh herbs (parsley, cilantro, or basil) 🌿
- Chili powder or smoked paprika for a spicy twist
- Cotija cheese & lime for a Mexican-style elote vibe 🧀🍋
📌 Pro Tip: Look for bright green husks and plump kernels when choosing your corn.
How to Make Corn on the Cob in the Instant Pot 👨🍳
Step 1: Add Water & Trivet
Pour 1 cup of water into the Instant Pot insert. Use 1½ cups for an 8-quart pot.
Place the metal trivet in the bottom of the pot.
Step 2: Stack the Corn
Place your husked corn ears on the trivet. Alternate the direction of each ear so they nest snugly — this helps maximize space. 🔄
Step 3: Set the Cook Time
Secure the lid and turn the steam release valve to Sealing.
Press “Manual” or “Pressure Cook” and set the timer for 2 minutes.
Step 4: Quick Release
When the cooking time is complete, carefully perform a quick release by turning the valve to Venting using a long spoon.
Step 5: Serve Hot
Once the pressure has fully released and the pin drops, open the lid.
Serve the corn immediately with your favorite toppings. 😋
Flavorful Topping Ideas ✨
- 🌶 Chili Lime – Chili powder + lime juice + melted butter
- 🧄 Garlic Herb Butter – Finely minced garlic + parsley + butter
- 🧀 Cheesy Corn – Grated parmesan or cotija with paprika
- 🌮 Elote-Inspired – Mayo + cotija + lime + cilantro
- 🧈 Classic – Just butter and salt (sometimes, simple is best!)
Tips for Instant Pot Success 💡
- Don’t overcook – 2 minutes is all you need.
- Use the trivet – Keeps the corn above water so it steams, not boils.
- Scale easily – Cook 2–9 ears depending on your Instant Pot size.
- Serve immediately – Corn is best hot and juicy.
- Make ahead – You can cook the corn and keep it warm in the Instant Pot for up to 30 minutes on the “Keep Warm” setting.
Storage & Reheating 🥡
- Refrigerate: Store leftover corn in an airtight container for up to 3 days.
- Reheat: Wrap in foil and warm in the oven, or microwave with a damp paper towel.
- Use Leftovers: Cut kernels off and add to salads, tacos, or soups!
FAQs About Instant Pot Corn 🌽❓
Q: Can I stack more than 4 ears?
A: Yes! A 6-quart Instant Pot can fit up to 6 ears, and an 8-quart up to 9 ears, if arranged carefully.
Q: Do I need to add seasoning before cooking?
A: No — add your seasonings and butter after cooking for best flavor.
Q: Can I use frozen corn?
A: You can! Add 1 extra minute to the cooking time and make sure the ears are separated.
Q: Can I cook corn without the trivet?
A: It’s possible, but the trivet helps prevent soggy corn by elevating it above the water.
Final Thoughts 🌟🍽️
There’s something deeply satisfying about biting into a juicy ear of corn — especially when it’s cooked to perfection with almost zero effort. With the Instant Pot, corn on the cob becomes a hands-off side dish that’s ready in minutes, leaving you more time to focus on the rest of your meal (or just kick back and relax 🧃).
Perfect for summer BBQs, weeknight dinners, or prepping for a crowd, this method delivers consistent results every time. It’s budget-friendly, kid-approved, and endlessly adaptable to your favorite flavors. Once you try corn this way, you may never go back to boiling again.
Grab some fresh ears, fire up that Instant Pot, and enjoy the golden sweetness of summer — no matter the season. 🌽❤️
Short version
Instant Pot Corn on the Cob
Ingredients
- 4 ears of corn on the cob husked and silk removed (see note for tips)
- 1 cup water for cooking – use 1½ cups if using an 8-quart Instant Pot
Instructions
- Pour 1 cup of water into the Instant Pot insert (use 1½ cups if using an 8-quart model). Place the metal trivet in the bottom of the pot.
- Arrange the ears of corn on the trivet, alternating their direction with each layer to fit them in snugly.
- Secure the lid and set the steam release valve to the sealing position. Select “Manual” or “Pressure Cook” and set the timer for 2 minutes. The Instant Pot will take a few minutes to build pressure before cooking begins.
- Once the cook time is up, perform a quick release by carefully turning the steam release valve to venting (use the handle of a long spoon for safety). When all pressure has released and the pin drops, open the lid.
- Serve the corn hot with butter, salt, pepper, or your favorite toppings.
Notes
