Having an Instant Pot means you never have to boil corn on the cob ever again! This Instant Pot Corn on the Cob makes the juiciest cobb of corn ever because it cooks it perfectly!
How To Cook Instant Pot Corn On The Cob
This has to be one of the easiest ways I’ve ever made corn on the cob. Seriously. Previously, I’ve always boiled it in a pot on the stove, and I’ve always felt anchored to the stove because I was afraid of that corn water boiling over and making a huge mess on the stove. Ugh. Gross.
But using the Instant Pot, it’s pretty much a ‘set it and forget it’ sort of deal. The corn goes in, you seal the lid, time it, and you’re golden until the pot beeps at you! How much easier can that be?? If you’re new to using the Instant Pot and you’re a little hesitant to start, try taking a peek at this easy guide I wrote about using the Instant Pot for Beginners. It should help you feel a lot more comfortable around the appliance!
Plus, there’s the HUGE added benefit of keeping the nutrients IN the corn instead of boiling them out (leeching the nutrients and flavor) into the pot water. It makes a huge difference!
And let’s forget to mention all the yummy ways to add extra flavor to the corn that’s not so easy with the stovetop method!
Steps To Cooking Corn On The Cob In A Pressure Cooker:
How Do I Prepare The Corn For Pressure Cooking?
This is so easy, it’s almost kind of laughable. Well.. it might make you at least smile to yourself, anyway. So, the first step, shuck (peel) the corn and remove the silk (golden hair-like strands) from each cob of corn.
Can I Leave The Corn Husks On The Corn When I Cook It?
Yes, you could! However, I’ve not tried this method myself, but I’ve heard others say that the corn husks add a bit more of an ‘earthy’ flavor to the corn in the pot while steaming. Also, it’s difficult to remove the husks after it’s cooked because the corn is very hot, so you should let them cool down.
That being said, I’ve seen it where people cook them with the husks on, and then after it’s cooked, they cut the ‘root’ end off the cob and then basically squeeze the cob out of the husks. Again, I’ve not tried this method, but if you do, SEND ME A NOTE! I’d love to hear your experiences with it, and I’ll add your comment right to this blog post!
So if you’re going to use them, wash the outside of the corn and remove any loose, sketchy and ripped looking strands of husk from the corn. Also, I would leave out dolloping the butter over the top if you leave the husks on.
Next, place the trivet in the Instant Pot bowl, and pour in the stock or water. Place the corn on the trivet. If you’re using full-size cobs, you’ll want to lay them down. Optionally, you can cut the corn in half, and then sit the cobs vertically, cut side down. You may be able to fit more into the pot if you do it this way.
Do I Have To Use Chicken Broth?
Not at all. Feel free to use plain water if you’d like to keep things simple. Adding the chicken stock imparts more flavor to the corn, but if chicken stock isn’t your thing, think about adding some other flavors if you’d like. You could add:
- Orange juice
- Vegetable stock
- Water with fresh herbs like rosemary or dill
- Apple juice
- More minced garlic in the water
- 1/2 c milk. (some ppl believe adding milk to the water helps in a richer flavor)
Dollop the butter on the tops of the corn
While the corn is cooking, mix together the flavors and seasonings for the melting butter in the recipe below. When the corn is finished cooking, remove it and brush on the seasoned garlic butter
Top Tips On Making The Very Best Instant Pot Corn on the Cob with Garlic Butter
Use only fresh corn. Frozen cobs are ok, but the closest to freshly picked is ideal.
Use real minced garlic rather than garlic powder. It has more depth of flavor than just garlic powder.
If possible, try roasting a head of garlic, then squeeze the garlic into the butter used for spreading. Oye! The flavor!
Adding extra flavor to the steaming liquid in the pressure cooker adds more flavor to your corn
Feel free to add more add-ins to the spreading butter. You could add fresh herbs, seasoning salt (sparingly), etc.
What Can I Serve With Corn On The Cob?
Oh my gosh. The options are really limitless. You could serve it with:
Burgers – Try these Teriyaki Pineapple Chicken Buns
Ribs – These Instant Pot Pineapple BBQ Ribs would be incredible to serve with corn!
Chicken – If you like a small kick of heat, try these Crispy Buttery Buffalo Chicken recipe!
I hope you love this Instant Pot Corn on the Cob as much as I did. I’m definitely going to make it again, but I’m going to switch a few of the flavors up, and when I do, I’ll keep you posted. I hope you keep me posted when you try this corn recipe as well! Thanks for stopping by The Salty Pot today, and have a fantastic day!!
**DON’T FORGET TO PIN THIS INSTANT POT CORN ON THE COB RECIPE TO YOUR FAVORITE PINTEREST BOARD TO USE FOR LATER!!**
- 4 cobs of corn
- 1c chicken stock or water
- 3/4c butter
- 1 tsp minced garlic
- 1 tsp parsley, dried or fresh
- as desired, salt
- Shuck the corn and remove the silk
- Place the trivet into the Instant Pot
- Add the chicken broth or water
- Place the corn on the trivet *see notes
- Dollop 1/4c of the butter on top of the corn cobs
- Place the lid on the Instant Pot, and set the toggle switch to 'seal'
- Press manual high pressure for 3 minutes *see notes
- While the corn is cooking, in a bowl, combine the minced garlic, parsley and butter together. Mix them until they're well incorporated. Season with salt to taste.
- When time is finished, do a quick release and remove the lid.
- Remove the corn with tongs, be careful as they will be very hot!
- Brush with the garlic butter and serve immediately
Tips for the perfect cobb of corn:
1. Use only fresh corn. When picking the corn in the store, peel back some of the husk to be sure the corn is not rotting, wrinkled or dried out.
2. When putting the corn on the trivet, you can cut the cobs in half and sit them up with the flat side facing down on the trivet, so you cook them sitting up. Either cooking way you choose is fine, they both get the corn hot, and perfectly cooked.
3. Cooking the corn for 3 minutes gives the cob a cooked through texture, but with still a firm kernel. If you prefer a softer bite for the corn, add an additional minute onto the cooking time.
Serving Size:1 cob
Amount Per Serving:Calories: 325 Total Fat: 25g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 63mg Sodium: 417mg Carbohydrates: 24g Fiber: 2g Sugar: 6g Protein: 5g