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–+ servings

Instant Pot Corn on the Cob

Devashish
This 20-minute Instant Pot Corn on the Cob recipe delivers perfectly tender, sweet kernels every time. With just 5 minutes of prep and 15 minutes of hands-off cooking, you'll have a foolproof summer side dish that pairs beautifully with any meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 5
Calories 77 kcal

Equipment

  • Instant Pot
  • Trivet rack
  • Tongs

Ingredients
  

  • 5-6 ears corn
  • 1 cup water

Instructions
 

  • 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.

Nutrition

Calories: 77kcalCarbohydrates: 16gProtein: 2gFat: 1gSodium: 16mgPotassium: 243mgFiber: 1gSugar: 5gVitamin A: 170IUVitamin C: 6.1mgIron: 0.5mg
Keyword easy summer vegetables, instant pot vegetables, pressure cooker corn, quick corn side dish, steamed sweet corn
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