Instant Pot Corn on the Cob
This Instant Pot Corn on the Cob recipe produces the sweetest, tender and juicy corn in minutes! Instant pot corn kernels are perfectly cooked and burst in your mouth with wonderful flavor.
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Instant Pot Corn on the Cob:
Instant Pot Corn on the cob is a favorite with our kiddos. Make a batch and you’ll taste and feel the difference of pressure-cooked corn. My only complaint is I’ve never seen corn on the cob disappear so fast!
We love corn on the cob and having a variety of cooking methods like easy boiled corn, or grilled corn on the cob is smart when other appliances are being used. This corn on the cob instant pot method might become your new favorite!
How to Choose Sweet Corn on the Cob:
It’s so tempting to pull back the husk at the grocery store to take a peek at your corn. Taking a look is the most reliable way to check but most grocery stores have that little sign that says “do not shuck corn.” This is because once it gets shucked, it will quickly become shriveled, ugly and starchy. It’s also not sanitary.
Here are some reliable ways to select corn on the cob without getting ugly stares at the grocery store:
- Feel the Corn through the husk. The kernels should feel evenly firm and plump without gaps or holes.
- The “Tassels” or Silk threads at the top should be brown and sticky to the touch. If tassels are black or dry, the corn is old.
- The Husk or leaves should be tightly wrapped around the corn and bright green in color. Dry, brown or loose husk indicates old cobs. Avoid cobs with brown holes, especially towards the top which can indicate worms.
How to Make Instant Pot Corn on the Cob:
If you’ve never tried cooking corn in milk or cream, you are in for a treat! It enhances the natural sweetness of the corn and makes it extra juicy.
- Peel and break your corn ears in half.
- Plug in the instant pot and add water, cream, sugar and melted butter to the inner cooking pot, stirring to combine.
- Place the corn in rings standing up to fit more. The liquid will not cover the ears completely.
- Cover, seal the vent and set on manual high pressure for 5 minutes then quick release the steam completely before opening lid.
- Remove the corn with tongs and rest 5 minutes before serving. The corn will be delicious on its own but you can garnish with additional butter or seasoning if desired.
Tips for Using an Instant Pot:
The instant pot is an amazing time-saving tool when used correctly and safely. If this is your first time using the instant pot, be sure to follow the package instructions and run the recommended water test so you know how to safely use one before attempting a recipe.
- Plug in your instant pot and keep the inner cooking pot inside the pot while adding ingredients.
- Do not overfill the instant pot.
- For safety, wear an oven mitt to switch the valve to the “vent” for steam release and stay clear of the hot steam.
- Do not open the instant pot until the pressure has fully released and the pressure indicator has dropped back into resting position. Remember: if the pressure indicator is raised, there is pressure behind it.
More Genius Recipes for Your Instant Pot:
If you love instant pot cooking, or even if you’re new to cooking in the instant pot, here is a great list of recipes to start with. These are our favorite ways to use the instant pot for quicker and even better results than using the stovetop or a slow cooker.
- Instant Pot Hard Boiled Eggs (or soft-boiled eggs)
- White Chicken Chili in the Instant Pot – super tender, super quick
- Instant Pot Dulce De Leche – fastest, most reliable method
- Chicken Bone Broth – marrow rich in just 2 hours
- Instant Pot Beef Pilaf – super tender beef
Instant Pot Corn on the Cob
- 6 Ears Corn on the Cob (can use 4 to 6 ears), shucked and halved
- 4 cups water
- 1/2 cup heavy whipping cream (or 1 cup half and half*)
- 1 Tbsp granulated sugar
- 3 Tbsp salted butter
Peel and break your corn ears in half.
Plug in the instant pot and add water, cream, sugar and melted butter to the inner cooking pot, stirring to combine.
Place the corn in rings standing up to fit more. The liquid will not cover the ears completely.
Cover, seal the vent and set on manual high pressure for 5 minutes then quick release the steam completely before opening lid.
Remove the corn with tongs and rest 5 minutes before serving. The corn will be delicious on its own but you can garnish with additional butter or seasoning if desired.
*If using 1 cup half and half, use 3 1/2 cups water. the recipe should have 4 1/2 cups total liquid.
**Note that most of the liquid, cream, butter and sugar stay in the pot and there is not a simple way to reflect that in the nutrition label.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen