Instant Pot Corn on the Cob

Ingredients

• 5–6fresh corn cobs
• 240 ml (1 cup)water

Instructions

1. 1

   Add water

   Put the trivet rack inside the Instant Pot and pour in 240 ml (1 cup) of water.

2. 2

   Arrange the corn

   Either remove the husks now or leave them on and peel them away after cooking. Put 2–3 cobs in the pot, then stack another 2–3 on top facing the opposite way. Halve the cobs if needed to make them fit.

3. 3

   Pressure cook

   Close the lid and set the valve to sealing. Cook on Manual at high pressure for 3 minutes. When the time is up, quickly release any pressure left in the pot, then carefully remove the lid.

4. 4

   Serve hot

   Lift out the hot corn with tongs and serve straight away with butter, salt and pepper.

What is corn on the cob?

Corn on the cob is a familiar American side dish: whole ears of sweetcorn are cooked and eaten straight from the cob. This Instant Pot version uses pressure and a small amount of water to cook the corn quickly.

The simple method keeps the corn’s natural flavour in focus, while butter, salt and pepper can be added at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 3g protein, 15g carbs, 1g fat.

The carbohydrates come mainly from the corn, which also contributes some protein; the recipe itself uses only water besides the corn. Butter added at serving contributes most of the extra fat, so pair a cob with a protein-rich main and vegetables for a more balanced plate.

Choosing and preparing the corn

Fresh corn: Choose ears that feel plump and firm. You can remove the husks before cooking or leave them on and peel them off once the corn is cooked.

Fitting the pot: Arrange 2–3 ears on the trivet, then layer the remaining ears crosswise. Halve the cobs if they are too long for the cooker.

Why the trivet matters

Keep the corn above the water on the trivet rather than placing it directly in the bottom of the pot. The water creates the steam needed for pressure cooking, and the rack keeps the cobs out of it.

Pressure and release

Cooking time: Set the Instant Pot to Manual at high pressure for 3 minutes, as directed. The recipe’s total time is 8 minutes, though the cooker also needs time to come to pressure.

Quick release: Release any remaining pressure promptly when the cooking time ends. Take care when opening the lid, as hot steam will escape.

Check the texture

The corn should be hot and tender after cooking. Use tongs to remove it carefully; the cobs and any husks will be very hot.

Serving ideas

Serve the cobs immediately with butter, salt and pepper. They make a straightforward side for a summer meal or can be served alongside other dishes at the table.

Recipe notes & tips

• Arrange the cobs crosswise so they sit neatly in the pot.
• Halve longer cobs if they do not fit comfortably.
• Keep the corn on the trivet above the water.
• Use tongs to lift the hot cobs out of the cooker.
• Add butter, salt and pepper just before serving.

Variations

• Leave the husks on: Peel them away after cooking, taking care around the hot cobs.
• Add herbs: Finish the corn with chopped fresh herbs alongside the butter.
• Use salted butter: Taste before adding any extra salt.
• Add black pepper: Grind it over the corn just before serving.

Common mistakes to avoid

• Skipping the trivet: The recipe calls for the rack to keep the corn above the water.
• Overfilling the pot: Arrange the ears in two layers and halve them if needed to fit.
• Forgetting to seal the valve: Set it to sealing before starting the pressure-cooking cycle.
• Opening the lid carelessly: Release the remaining pressure first and keep clear of the steam.
• Handling the corn bare-handed: Use tongs to remove the hot cobs.

How to store

Refrigerate leftover corn in an airtight container and use within 3–4 days. Reheat until hot, using a microwave or a covered pan with a small splash of water.

Frequently asked questions