Instant Pot Corn on the Cob

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 06/6/21
Instant Pot corn on the cob on a round plate with garnishes.

The Spruce / Diana Rattray
Prep: 10 mins
Cook: 3 mins
Pressure Build/Release: 13 mins
Total: 26 mins
Servings: 4 servings
Yield: 4 ears
Nutrition Facts (per serving)
201 Calories
13g Fat
22g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 201
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 37%
Cholesterol 31mg 10%
Sodium 511mg 22%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 4g
Vitamin C 6mg 28%
Calcium 9mg 1%
Iron 0mg 3%
Potassium 230mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are several advantages to using the Instant Pot for cooking corn on the cob. The most obvious one is the length of time it takes. There's no need to wait for a big stockpot of water to boil and there's far less energy used. The Instant Pot needs only 1 cup of water and the 6-quart model is big enough to hold 6 to 8 halved ears of corn. Lay them on the trivet horizontally or stand them up vertically to cook.

Follow this basic recipe or customize it with your favorite garnishes, like cotija cheese, bacon, or fresh herbs.

Ingredients

  • 1 cup water

  • 4 ears corn, shucked and cut in half, crosswise

  • 4 tablespoons butter, melted

  • 1/2 teaspoon kosher salt, or to taste

  • 1/4 teaspoon ground black pepper, or to taste

  • 2 tablespoons chopped cilantro, optional, for garnish

  • 2 tablespoons crumbled cotija cheese, optional, for garnish

  • 1 lime, quartered, optional, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Instant Pot corn on the cob.
    The Spruce / Diana Rattray

  2. Place the trivet in the Instant Pot and add 1 cup of water.

    Trivet in the Instant Pot.
    The Spruce / Diana Rattray

  3. Arrange the corn on the trivet, stacking as necessary.

    Corn on the cob stacked in the Instant Pot.
    The Spruce / Diana Rattray

  4. Lock the lid in place and turn the steam release handle to the sealing position (this is automatic on some models). Choose pressure cook/manual (high pressure), and set the timer for 3 minutes. It will take about 13 minutes to come to full pressure and begin cooking.

    Instant Pot lid in the sealing position.
    The Spruce / Diana Rattray

  5. When the time is up, carefully move the steam release handle to the venting position. When the float valve drops, remove the lid.

    Corn on the cob is taken out of the Instant Pot with tongs.
    The Spruce / Diana Rattray

  6. Remove the corn to a pan or platter and drizzle with butter. Sprinkle lightly with kosher salt and freshly ground black pepper.

    Corn on the cob removed from the Instant Pot.
    The Spruce / Diana Rattray

  7. Garnish as desired with chopped cilantro, cotija cheese, and lime wedges. Enjoy!

    Closeup of Instant Pot corn on the cob.
    The Spruce / Diana Rattray

Tips

  • When shopping for fresh corn on the cob, look for ears with gold to brown tassels that are a bit sticky. Avoid corn with black or dry tassels. The husk should be bright green and tightly wrapped around the ear of corn. Look for signs of insect damage.
  • If you aren't cooking the corn right away, leave the husks on and refrigerate it well wrapped or in a sealed food storage bag.

Recipe Variations

  • Mexican Street Corn: Brush the ears of corn with mayonnaise (about 2 teaspoons for each half ear) and then sprinkle with chili powder, crumbled cotija cheese or queso fresco, and fresh chopped cilantro. Serve with lime wedges.
  • Bacon Butter: Omit the melted butter. Cook 4 strips of bacon until crisp; crumble or mince finely. Combine 3 tablespoons of softened butter with 1 tablespoons of bacon fat. Add the crumbled bacon to the butter mixture. Stir to blend and brush over the hot cooked corn on the cob.
  • Herb Butter: Omit the melted butter. Combine 4 tablespoons of softened butter with 2 finely minced cloves of garlic, 1 tablespoon of finely chopped parsley, and 1 tablespoon of fresh herbs, such as chives, basil, or thyme. Mix well and brush over the hot cooked corn on the cob.
  • Honey Butter: Omit the melted butter. Combine 4 tablespoons of softened butter with 1 1/2 tablespoons of honey. Mix well and brush over the hot cooked ears of corn.