Cooking corn on the cob in the Instant Pot is the best way to include this summer-time staple when stores, gardens, and U-picks are overflowing with fresh and local produce. Instant pot corn is an easy way to cook corn-on-the-cob without watching the pot or tending to a grill. Plus, we are going to WHOLE LOTTA YUM your corn with our secret ingredient for the BEST tasting fresh corn in under 30-minutes.
Corn On The Cob In Instant Pot
There is something about corn on the cob that just screams “summer” to me, so while we typically follow a low-carb approach to our meals, our household does enjoy this fresh taste from time to time.
We tend to vary how we serve it though since we don’t eat it often (see tips below!). Corn on the cob is a quick and easy side dish. And since often it’s just my husband and me for dinner as our kids are grown and gone, so this works perfectly for just the two of us. And if the kids are home, I just toss more corn on the cob in the Instant Pot and we are all set.
Serve your instant pot corn on the cob with these instant pot main dishes for a complete meal in no time! Enjoy all the tastes of summer with these amazing instant pot country-style ribs, these super simple instant pot bratwurst, and this instant pot steamed broccoli.
Looking for more ways to include corn in your summer eating?! Check out our Mexican street corn recipe, Mexican street corn salad, frozen corn in air fryer, or boiling frozen corn for more ways to add some serious flavor to your corn on the cob.
Why You’ll Love This!
- Cooking instant pot corn is super fast and easy, plus there is no need to keep an eye on a boiling pot of water.
- By cooking with heavy cream, the corn has an extra creamy and buttery taste when compared to just cooking the corn in water.
- Instant pot corn on the cob can still be served with your favorite toppings including butter, salt, and pepper.
- Naturally gluten-free, pressure cooker corn on the cob can also work with vegan and vegetarian lifestyles.
Instant pot corn on the cob does work best with fresh corn. Remove the husks and silk and give it a quick rinse. However, if fresh corn on the cob is not available frozen will work – simply thaw it before cooking.
- fresh corn on the cob
- cold water
- heavy whipping cream
- butter, cut into pieces
- Salt and butter
- Combine chili and lime with soften butter and coat cooked corn
- Add cheese (parmesan is a family favorite around here!)
- Experiment with spices such as garlic and onion powder or herbs such as parsley, basil, and cilantro.
- Mexican street corn
- If you don’t want to make instant pot corn on the cob with milk and butter, it’s totally fine to just cook your corn in your pressure cooker with just water.
- Use chicken broth instead of water.
- Season your water with salt, pepper, parsley, and/or paprika prior to pressure cooking your sweet corn.
A Pressure Cooker – This is the Instant Pot model that we used.
- Vegan – To make your instant pot corn on the cob vegan, omit the cream and butter or use a vegan butter substitute.
Step by Step Instructions
Cooking your corn on the cob in your Instant Pot is so much easier than you think!
Prep your corn by removing the husks and silk.
Rinse each piece with water.
If you have larger ears of corn, cut or break them in half.
Insert the instant pot rack into your instant pot.
Place your corn on the rack and add 1 cup of water.
Dot each ear of corn (or half ear) with butter and then slowly pour the heavy whipping cream over the top of the corn.
Set your instant pot to Pressure Cook (or Manual depending on your pressure cooker model) for two minutes. It will take about 7 to 8 minutes to come to pressure.
Allow your Instant Pot to cook the corn.
No need to do a slow release for this recipe! Once the corn has cooked for 2 minutes, instantly turn your pressure cooker to quick release and turn off your instant pot. (Watch your hands when the steam releases!)
Once the pressure cooker valve has dropped, you can open the lid.
Serve and enjoy! Serves 4.
- Your instant pot will always need you to use at least one cup of liquid. If there is not enough liquid in your pressure cooker, it will not be able to come up to pressure or cook properly.
- Your instant pot corn on the cob recipe is best when used with fresh corn; however, if you use frozen, allow it to thaw completely before pressure cooking.
- When doing a quick release on your instant pot, always make sure the valve is facing away from your face.
If you’re now like us (new empty nesters) and just have a household of one or two, you might not want four ears of corn! If you’re now like us (new empty nesters) and just have a household of one or two, you might not want four ears of corn!
You can store leftover corn on the cob in the fridge for up to 5 day in a covered container.
Yes, you can freeze your cooked corn for up to 3 months in the freezer.
More Instant Pot Recipes
- Instant pot country style ribs
- Instant pot bratwurst
- Instant pot Mexican shredded chicken
- Instant pot cabbage and bacon
- Instant pot broccoli
- 4 ears of corn, with husks removed
- 1 cup cold water
- 1/2 cup heavy whipping cream
- 2 Tbsp butter, cut into pieces
- Insert the instant pot rack inside of the instant pot corn on the rack. Add 1 cup of water.
- If you have smaller ears of corn you may be able to fit them directly into the pot, otherwise, break them in half.
- Dot each ear of corn or half ear, with butter and then slowly pour the heavy whipping cream over the top of the corn.
- Set your instant pot to Pressure Cook (or Manual depending on your pressure cooker model) for two minutes. It will take about 7 to 8 minutes to come to pressure.
- No need to do a slow release for this recipe! Once the corn has cooked for 2 minutes, instantly turn your pressure cooker to quick release and turn off your instant pot.
- Once the pressure cooker valve has dropped, you can open the lid. Serves 4, enjoy!
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And be sure to pin the recipe for later on Pinterest so you can easily get back to it!
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