Instant Pot Corn on the Cob

Ingredients

• 4ears of corn on the cob, husks and silk removed
• 250 ml (1 cup)cold water
• to tastebutter, salt, pepper, or your favourite seasonings or sauces

Instructions

1. 1

   Pressure cook corn

   Pour 250 ml (1 cup) of cold water into the Instant Pot and set a trivet inside. Arrange the 4 ears of corn on the trivet. With the venting knob set to Venting, close the lid, then turn the knob to Sealing. Cook at High Pressure for 1 to 2 minutes, then use Quick Release immediately. Open the lid carefully.

2. 2

   Serve straight away

   Serve the corn immediately with butter, salt, pepper, or your favourite sauce and toppings.

What is Instant Pot corn on the cob?

Corn on the cob is a simple dish of whole ears cooked until the kernels are tender enough to eat directly from the cob. Corn has roots in the Americas and is now enjoyed in many cuisines around the world.

This version uses a pressure cooker and a trivet to cook the corn above the water. The short cooking time makes it a handy way to prepare a fresh side without heating a large pot on the hob.

Nutrition and macros by portion

The nutrition label shows one serving as written: 77 calories, 3g protein, 17g carbs, 1g fat.

The corn provides most of this serving's carbohydrates and a little protein; any added butter contributes most of the fat. Pair a cob with a protein-rich main and another vegetable for a more varied plate.

Why use a trivet?

Keep the corn on the trivet rather than resting it directly in the water. This lets the pressure cooker cook it with steam while the measured water sits below.

Get the pressure release right

Sealing: After closing the lid, move the venting knob to Sealing so the cooker can come to pressure.

Quick Release: Release the pressure as soon as the 1 to 2 minute cook finishes, then open the lid carefully, directing your hands and face away from escaping steam.

Check the kernels

The short pressure-cooking time is intended to leave the kernels tender while retaining some bite. If you prefer softer corn, use the 2-minute end of the stated range; the recipe does not specify additional cooking.

Season after cooking

Finish the corn while it is hot so butter melts over the kernels. Add salt and pepper to taste, or use a favourite sauce or topping.

What to serve with it

Serve the cobs alongside grilled vegetables, fish, chicken or a summer salad. For a fuller plate, pair the corn with a protein-rich main and another vegetable.

Recipe notes & tips

• Remove all the husk and silk before placing the corn in the cooker.
• Arrange the ears on the trivet so they sit above the water.
• Keep the water amount at 250 ml (1 cup) as listed.
• Use the immediate Quick Release when the cooking time ends.
• Have your butter and seasonings ready so you can serve the corn hot.

Variations

• Herb butter: Stir chopped herbs into softened butter and spread it over the hot corn.
• Pepper finish: Add freshly ground black pepper just before serving.
• Spicy topping: Sprinkle with chilli flakes for a little heat.
• Sauce: Serve with your favourite sauce instead of, or alongside, butter.
• Simple seasoning: Keep it classic with butter and salt.

Common mistakes to avoid

• Leaving the silk on: Remove the silk and husks before cooking.
• Skipping the trivet: Set one in the cooker so the corn sits above the water.
• Forgetting to seal: Turn the venting knob to Sealing after closing the lid.
• Overcooking by default: Start with 1 minute if you prefer a firmer bite; the stated range is 1 to 2 minutes.
• Waiting to season: Add butter and toppings while the corn is hot for easy coating.

How to store

Refrigerate leftover corn in an airtight container for up to 3 days. Reheat until hot in the microwave or in a covered pan with a small splash of water.

Frequently asked questions