We love our electric pressure cooker, and this Instant Pot Corn on the Cob is yet another reason why! Corn in the Instant Pot comes out perfectly tender, juicy, and crisp. It takes just a few minutes to make this Instant Pot corn on the cob recipe, and most of it is hands-off!
Instant Pot corn on the cob is perfect for hot summer days when the last thing you want to do is stand over a stove. Instead, seal that corn (and heat!) into your Instant Pot, where the high-pressure environment cooks your corn to perfection while you stay cool.
If you’ve been around for a while, you know we’re big fans of prep-ahead camp cooking–and this Instant Pot corn on the cob recipe is definitely a favorite make-ahead recipe. If we’re BBQing or camping, we love to cook corn in the Instant Pot and then pack it away in our fridge or cooler. When it’s time to eat, we just throw it on the grill for a few minutes and enjoy.
Ingredients
Corn on the cob: You can’t have amazing-tasting corn without using really good corn! Specifically, we’re talking about sweet corn on the cob, which is in peak season from mid-May until September. For the best corn on the cob, we recommend buying husk-on corn (pre-shucked corn tends to be a bit dry). Choose bright green ears with soft, light corn silk. Feel the corn through the husk–you should find hard, plump kernels. If you feel any holes where the kernels should be, give it a pass.
Equipment
Instant Pot: Either a 6-quart or 8-quart Instant Pot will work.
Trivet: We recommend a food- and heat-safe trivet that fits into the bottom of your Instant Pot. This helps lift the corn up out of the water so that it cooks evenly.
Tongs: Optional, but helpful when pulling hot corn out of your pressure cooker.
How to Make Instant Pot Corn on the Cob — Step by Step
First, remove the husks and silks from the corn (I found that it’s easier to remove the husks and silks before cooking when they aren’t too hot to handle). Trim off the ends, then rinse the corn in cold water.
Place the trivet in the bottom of your Instant Pot, then stack the corn on top of it in alternating rows. Pour in the water.
Put the lid on the Instant Pot and flip the vent into the “Seal” position. Press “Pressure Cook” or “Manual” (depending on the model you have) and set it to 3 minutes on high pressure. If you’re prepping the corn to reheat later, set it to 2 minutes.
Once the timer goes off, carefully flip the vent open for a Quick Release. Watch out for steam (you can even use tongs to flip it in order to protect your hands).
When all of the steam has escaped, and the pressure has been released, take off the lid.
Remove the corn from the Instant Pot and serve with butter, salt, pepper, and/or any other toppings you like.
Variation: Making it for the grill
If we’re BBQing or camping, we’ll often cook corn in the Instant Pot and store it. Then, when we’re ready to eat it, we just throw it on the grill for a few minutes before serving. This saves us a lot of active cooking time (grilled corn can take upwards of 20 minutes!) while still giving us some of that great grilled flavor and color.
Frequently Asked Questions
Q: How much corn can I cook in the Instant Pot? Or can I cook just one piece of corn?
This method is the same whether you’re cooking one ear of corn or filling your Instant Pot to its max.
Q: How to select the best corn for corn on the cob?
A: Here are some tips on how to select the best corn:
- Ears of corn that have been kept chilled tend to be better than those that have been left out at room temperature.
- Husk-on is, in our opinion, the only way to go. Avoid the pre-shucked plastic-wrapped stuff, which is likely already dried out. The husk is key to keeping all that precious moisture inside the corn.
- Look for bright green, tightly wrapped husks that feel slightly moist to the touch. Avoid anything that looks tanned out or sun-bleached.
- Check the silky tassels coming out the top. They should feel damp and slightly sticky, not dry and brittle.
- Feel the kernels through the husk. You want them to feel hard, plump, and without any pockets. If you can feel holes where kernels should be (particularly around the tops), then select another ear of corn.
Make-Ahead Tips
This Instant Pot corn on the cob recipe is one of our favorite ways of prepping corn on the cob ahead of time for camping. It’s also great to prep before a BBQ or summer potluck. Here are our tips for making it ahead of time:
To make ahead: Cook the corn for 2 minutes instead of 3. This way, the kernels don’t get too soft when reheating in the microwave or on the grill. Allow the corn to cool, then transfer the pre-cooked corn into an airtight container or ziptop bag (make sure it’s leak-proof) and store it in the refrigerator or your cooler for up to 5 days. Reheat in the microwave or on the grill.
To grill: Place the cooked corn directly on the grill, turning every 15-30 seconds, until color develops in a few spots and the corn is warmed through.
Prevent your screen from going dark
- 6 pieces* corn on the cob, *you can make any amount that fits in your Instant Pot
Remove the husks and silks from the corn and trim the ends. Rinse under cold water.
Place the trivet in the bottom of your Instant Pot and stack the corn, alternating rows by a quarter turn.
Add cold water to the Instant Pot: 1 cup for a 6qt or 1.5 cups for an 8qt model.
Put the lid on the pot and set the vent to “Seal”. Press “Pressure Cook” or “Manual” and set it to cook for 3 minutes on high pressure (or 2 minutes if making ahead to reheat later).
When the timer goes off, turn off the Instant Pot and do a quick release (carefully—there will be a lot of hot steam!).
When the pressure has been released, take off the lid and remove the corn from the Instant Pot.
Serve with butter and a sprinkle of salt and pepper (or however you love to eat your corn on the cob!)
To make ahead: Cool the corn and place it in an airtight container or ziptop bag. Store in the refrigerator for up to 5 days. Reheat in the microwave or on the grill.
To reheat on the grill: Place the cooked corn directly on the grill, turning every 15-30 seconds, until color develops in spots and the corn is warmed through.
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