Instant Pot / Pressure Cooker Corn on the Cob
Instant Pot / Pressure Cooker Corn on the Cob is easier and better tasting than corn cooked in boiling water. No more waiting for a large pot of water to boil! Just add the water and corn to the pressure cooker and focus your attention on getting dinner on the table.
When I first started pressure cooking, I didn’t think it’d be much easier cooking corn on the cob in the pressure cooker. I assumed it wouldn’t save that much time, and you’d have to break the cobs in half because they wouldn’t fit in the pressure cooker. I couldn’t have been more wrong!
Not only does the corn fit easily in the pressure cooker, it only has a 2 minute cook time! Plus, since you don’t have to wait for a big pot of water to boil, you can start cooking quicker! And the best part is that since it’s steamed and not boiled, it tastes better!
Making Pressure Cooker Corn on the Cob in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Pressure Cooker Corn on the Cob! It really is quicker and easier than the stove top.
To show you just how quick and easy corn on the cob is in your Instant Pot, I made this short video.
Finding the Right Cook Time for Corn on the Cob
While corn on the cob is often listed in pressure cooking time tables, I’ve found that their timing doesn’t always yield the best results. Maybe I like my veggies a little crisper than others, or maybe it’s my altitude, I’m not sure.
For making PERFECT corn on the cob in the Instant Pot, I like to use a 2 minute cook time and a quick pressure release.
The perfect cook time for you will depend on a number of factors:
- how soft you like your corn
- whether your ears of corn are freshly picked
- how sweet the variety of corn you’ve chosen is
- the number of cobs you have in the cooking pot
- the material of your steamer basket (stainless steel, silicone, etc.)
If you’re unsure, I always recommend starting with a shorter time because you can always add another minute or two. You will find your pressure cooker comes back to pressure really quickly after you’ve released the pressure. So it won’t add much time if you need an extra minute or two.
Accessories for Making Corn on the Cob in the Pressure Cooker
I really love my stainless-steel steamer basket
for making corn on the cob in a pressure cooker. It has a big pop-up handle in the middle that unscrews so you can fit beautiful full-size corn on the cob inside your 6-quart pressure cooker.
Or if you’d rather not remove the handle, you can use a green silicone steamer basket that has handles to help you quickly remove your corn from the pressure cooking pot.
While I like to use a steamer basket, you can also stack the corn on the trivet that came with your Instant Pot.
To get corn out of your electric pressure cooker, I like to use the red silicone mini mitts to just grab the individual ears of corn and put them on a platter. However, if that’s too hot for you, canning jar tongs actually work really well.
How to Choose Fresh Corn for Corn on the Cob
My favorite corn comes from a little family farm that grows it fresh and picks it daily. I try to buy from them whenever I can. Here are a few tips I got from a generous produce employee:
I had always been taught to peel the husk back and look at the tip of corn itself. However, I’ve learned that unless you’re planning to eat the corn that night, peeking at the cob in the store means your corn won’t last as long.
So if you’re not looking at it in-store, here’s how to tell:
- The color of the husk should be bright green and tightly wrapped (this means its fresh)
- The silky stuff at the top of the husk (aka the “tassels”) should be brown and just a little sticky (dry or black it means the corn is old)
- The husk shouldn’t have any brown holes in it, especially towards the top (Because this may mean bugs got to that corn first.)
- The corn should feel solid underneath the husk, and you should be able to feel the individual kernels. You don’t want any areas missing kernels (again, because of bugs)
How to Store Corn on the Cob
If you are cooking it within a few hours of purchase, store your corn on the cob in their husks at room temperature. Otherwise, they’ll stay freshest if you refrigerate them inside the husks and tightly wrapped in a plastic bag.
After cooking, you can wrap any leftover corn in plastic and freeze right on the cob. When you’re ready to eat, transfer the frozen corn to a steamer basket. Add a cup of water to the pressure cooking pot and steam the corn again until it’s warmed through. (To avoid over cooking, I’d start with a 1 minute cook time and add from there until you find your perfect timing.)
Best Toppings and Seasonings for Corn on the Cob
Looking for toppings for corn on the cob? Honestly, I prefer my corn on the cob served the classic way—just slathered in butter with a bit of salt and pepper. Steaming the corn in the pressure cooker really lets the sweet corn flavor to come through and makes it a perfect side for barbecue baby back ribs, beef brisket, or burgers.
However, mixing up your corn on the cob has become super popular lately. Between food trucks and state fairs, there are some amazing flavor combinations out there!
In my state, at the Utah State Fair, we have a truck that serves fresh corn on the cob with lemon butter and Parmesan cheese.
The Arkansas State Fairs serves bacon-wrapped corn on the cob. I’d make it easy to eat and serve by sauteing diced bacon in your pressure cooking pot. Once the bacon is crisp, remove it from the cooking pot and set aside. Wipe out the pot and then start the corn on the cob recipe. But if you really want to wrap your corn, I’d try steaming it for 1 minute in the pressure cooker, then wrapping it in bacon and finishing it on the grill like in my BBQ Bacon Cheese Hot Dog recipe. (mmm…bacon cheddar!)
At the Minnesota State Fair, you can order Cheesy Nacho Corn on the Cob, coated with crushed Doritos and drizzled with nacho cheese.
Many state fairs from New York to Texas also offer Mexican Street Fair corn, aka Elote, made with crema mexicana, queso fresco, cilantro, and lime. (Seriously, this combination is up next on my list to test out!)
If you have an air fryer, Ninja Foodi, or CrispLid pressure cooking accessory, you can even try breading and frying your corn on the cob!
Are there flavor combinations you like with your corn? Or are you a corn purist? Let me know in the comments!
Instant Pot / Pressure Cooker Corn on the Cob
Ingredients
- 2 cups water
- 1-6 fresh ears of corn, shucked and cleaned
Instructions
Add 2 cups water to the pressure cooking pot. Place a steamer basket in the pressure cooking pot, and stack the corn inside the basket. If needed, you can break the ears of corn in half to help them fit better inside the cooking pot.
Lock the lid in place. Select High Pressure and 2 to 3 minutes cook time*.
When the cook time ends, turn off the pressure cooker and do a quick pressure release. When the valve drops, carefully remove lid.
Remove from the cooking pot to a serving platter. Just prior to serving, slather the corn in butter and season with salt and pepper to taste.
Notes
*The cook time depends on how soft you like your corn, how fresh the ears of corn are, how many you have in the cooking pot, and the material of your steamer basket. If you're unsure, I'd always recommend starting with a shorter time.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Other Great Barbecue Sides for Summer
Corn on the cob is the perfect summer vegetable. If you’re looking for other great options for your summer, I have a round up of great summer side dishes, including
Instant Pot / Pressure Cooker Baked Beans
Quick & Easy Pressure Cooker Potato Salad
Plus, my cookbook, The Electric Pressure Cooker Cookbook, also has some great options including Cheesy Potatoes au Gratin (page 245), Loaded “Baked” Potatoes (page 249), and Refried Beans (page 265).
Pin It:
Hi Barbara,
You mentioned elote. I’m wondering if you’ve tried it yet and if so, what you thought and do you have a recipe to share?
I bought the first corn of the season from our local produce stand this morning. I CANNOT WAIT to have some delicious corn on the cob cooked in my Instant Pot!
I mentioned it before but for those looking at more recent comments on corn on the cob cooking I’ll repeat it. For years I spread butter on my corn on the cob with a knife. Some got on the corn but much dripped on the plate and though I tried to sop it up with my cob of corn much of it was wasted. Instead take a slice of bread (it doesn’t have to be fresh) and spread some butter on it. Run your cob of corn on the buttered bread to butter it . And if you wish you can eat the bread when you’ve finished eating your corn.
Thanks for sharing the tip Sigird. I haven’t tried elote yet.
Just curious but can you over cook corn on the cobb in an Instant Pot? I was hoping to do potatoes at the same time (two potatoes and two ears of corn) but recipes for baked potatoes in an Instant Pot is usually 15 min. and natural release while corn for the most part is 2-3 min. and quick release.
Hi Alvin – yes, you can overcook corn. It would be better to cook the corn after the potatoes since potatoes stay warm for a long time.
Cooked corn in my Instant Pot for the first time this season last night. We have a local farm that sells sweet corn each summer from stands set up all over the city. The corn I cooked was likely picked the previous night or even that morning. I cooked 6 cobs, 3 minutes using a natural pressure release. I think 2 minutes would have been a little two short a cooking time. Some recipes I’ve seen say use cold water in the pot and that could also affect results. With cold water rather than warm or hot, the Instant Pot would take a bit longer to come to pressure, but of course beginning to cook during that time.
Slathered in butter, the corn was of course delicious. Next time I’m going to try sprinkling Everything But the Elote Seasoning Blend from Trader Joe’s. It’s “Everything” you might find on elote—chile pepper, Parmesan cheese, chipotle powder, cumin, dried cilantro, sea salt, etc.—minus the corn itself. (We also add some corn flour & cane sugar, so there’s really no mistaking what it’s meant to mimic.)”
I also read about an idea that might be worth trying. Typically as you try to spread butter on the corn it drips and runs all over the plate. The suggestion was to take a slice of bread, spread the butter on the bread and roll the corn on the buttered bread. When finished, eat the bread.
I made this tonight!= and it was perfect. Thanks for the reminder that we can use the pressure cooker for so many things.
That’s great – thanks Jill!
Thanks for your great recipes!
I’ve been roasting my corn in its husk in the oven for years, but am excited to try this!! My favorite way to eat corn is to put butter on it, sprinkle cajun seasoning and parmesan on it. I’ve tailored by cajun seasoning to my taste over the years, but there are lots of good cajun seasonings in the store, too. Thanks for this idea!! One more use for my IP!!
Great – let me know how you like it.
How many minutes if it is frozen corn on the cob?
I would use the same cook time for frozen corn.
Can corn cobs be stacked? If they would fit can they be stood upright in order to get more in.?
Hi Fred – yes, sometimes I’ll break the cobs in half so I can fit more in the pot.
I followed your directions using an XL. I put corn on the top metal tray and used the vegetable/fish steam setting (2 minutes).
PERFECT.
Great – thanks for sharing Patricia!
My first try with corn on the cob in the IP….2 mins! Awesome! You’re my new go-to gal! Thank you!!
Thanks great – thanks Ruth!
I’m new at this and tried making this last night- gave up and put it on the grill! don’t know how to get “high” on mine it’s an IP Lux. Help?
Hi Carole – the LUX only cooks on high pressure, so you’re good to go.
Is there a way to cook the corn at the same time you do a whole chicken
Hi Terry – the cook time for a whole chicken is too long a cook time for the corn on the cob. I would cook the chicken and then brown it under the broiler for a few minutes while you cook the corn.
I picked up the whole chicken wire rack (same as chicken in a Beer Can) from Walmart. I am able to lay my corn on the rack that I have placed upside down. Keeps the corn off the bottom, & cooks with steam. Much more favorable than boiling. The pressure holds the flavor in, & I only use 2 cups of water.
How much time would I to if the ears are frozen?
Hi Connie – I haven’t tried it with frozen corn, but my guess is you will not need to add any extra time. It will take longer to come to pressure so the overall cook time will be longer.
The first time I made corn on the cobb in my
Instant-Pot I was truly amazed at the flavor! I never realized how much flavor was boiled away the traditional way. My husband and I both agree that this is the only way to do corn!!
A fun twist is to leave the husks on the lower half while cooking and put butter on the corn. The husk kind of holds it on there.
Fun idea – thanks for sharing!
I just purchased a 10 quart pc, haven’t used it yet. However, I want to use it for a large group of people for some corn on the cob. How many ears of corn to you think I can get in there? Thank you!
Hi Jana – my guess is you could fit 8 ears of corn broken in half. Let me know. Enjoy!
would it still be the same amount of water (2 cups) even if i were to add 6 cobs of corn?
Hi Michael – yes, the same amount of water. Enjoy!
Super excited to try this for our Sunday funds dinner ♡
Sounds good. Going to try it
I’d do them the same way, but was wondering if and when we use the “steam” function on the instant pot.
Hi Rina – if you have an Instant Pot, this recipe would be a good time to use it instead of the manual button. https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/
Does it matter how many ears you are cooking?
Hi MaryKay – You can cook as many as will fit with no time change.
This worked great!! Thank you so much! It was definitely simpler than other methods I’ve used. Yay, IP!
Perfect timing on the corn, Barbara ! I was able to do six ears using the trivet that came with the pressure cooker. I had to lop off about and inch of a couple of the ears just to make them fit better, but quite often i do that anyway. Hubby thinks this method is great ! I can’t imagine doing them any other way…….well maybe soaked and placed on the grill. 🙂
Thanks Cindy! I’ll have to try them on the trivet.
We made corn (6 ears) that was cut in 1/3rd pieces according to the above timing. It was absolutely delicious! The most tender yet crisp corn that we have ever eaten. It was a great hit at our dinner party. Also pressure cooked (electric) egg noodles for our shrimp scampi. Wonderful! -Diane
Hi Diane – the pressure cooker really is the perfect way to cook corn. So glad it was a hit.
I use my pressure pressure cooker (Fagor) for cooking 4-10 ears in 3 minutes at full pressure with quick release of the pressure. For 3 ear or less the microwave is quicker & easier.
Thanks Mike – I’ll have to try a big batch some time. I’m not a big fan of microwaved corn for some reason.
The problem I’ve had with microwaving corn is that it cooks unevenly. Pressure cooking or boiling results in perfectly cooked corn.
With Fall finally here, my PC is going to hold valuable real estate on my limited kitchen counter space. Last night, my finger hovered over the “buy” button for a Fagor Stovetop PC. Why? I guess I want to have two PC’s and see if I do get better browning vs. an electric one. In the end, I put it on my wish list. I’m still debating, and would love to hear your feedback on stove top vs. electric (I do love my electric). You got me hooked on using my PC for so many recipes, other than stews and soups. What a great idea, to steam corn in the PC. I better grab some while they’re still freshly picked!
Debby – I’m pro-electric because of the convenience and faster learning curve. But I do love having more than one pressure cooker, and if you have limited kitchen space, a stove top is nice because you can use it as a regular pan too. I’m so happy I could help get you hooked on pressure cooking. Thanks for your sweet comments and support along the way!
I have two stovetop Fagor pressure cookers, – a 6 qt. and 10 qt. Most of the time my 6 qt. p.c. is adequate.
If I want to cook large quantities of food, such as more than 6 ears of corn, I use the 10 qt. I love using the pressure cooker, and it has become one of my favorite kitchen tools.
Hi Michael – the 10 qt would be great for cooking corn on the cob for a crowd. You’re so right, the pressure cooker is a great kitchen tool.
Goodwife you’ve probably already made a decision on a second PC but in case not I thought I’d share a few thoughts. If they’re too late to help you, perhaps they might help someone else.
My first PC was a Wolfgang Puck digital. For some reason I rarely used it, Then I learned about and bought a Kuhn Rikon 6 quart and several B/R/K stovetop pressure cookers. That brand is my favorite stovetop PC but they are not readily available in the US now. Stovetops became my favorite and I sold the WP. About a year ago I decided to try the Instant Pot and I love it. My living place has changed and I have a TINY kitchen or as I often describe it, “an illusion of a kitchen.” I find I’m now using the IP as my “go to” PC as it sits out on my very limited counter space and it’s nice not to have to monitor the pressure. As Barbara noted, stovetops do have their advantages as well. Having a second PC can be handy. I do believe browning is better in a stovetop – or at least quicker as you can control the heat and use very high heat if desired.
For anyone buying an digital PC, the Instant Pot brand is THE brand to purchase for a number of reasons, not the least of which is superior customer service.
Thanks so much for the additional info and the Instant Pot recommendation.
I want to make an additional comment to what I’ve said previously. In 2016 I wrote, “I do believe browning is better in a stovetop – or at least quicker as you can control the heat and use very high heat if desired.” The pot for one of the newest Instant Pot models, the Duo Evo Plus can be used directly on the stove. Hence the best of both worlds – great browning one can get from a stove and the ease of pressure cooking with an electric pressure cooker.
I love your recipes. I only have a huge pressure cooker/canner and am looking for a 6-qt electric pressure cooker or a slow cooker. I am looking at so many pressure cookers that I don’t know what is best anymore. Can you help me with my choice? I do not want a Teflon coated pot. That I do know. Is there somewhere I can compare cookers to find the one I really like and would work best for me? Also, it is just my husband and me at home, but I love leftovers.
Thanks Julianne! I can highly recommend the Instant Pot Duo – it does have a stainless steel pot. The 6-qt is a great size and you’ll love the convenience of an electric pressure cooker. You can read the reviews on Amazon as well. I don’t know of any side by side comparisons for electric pressures cookers. I’m in love with leftovers these days too.
You’re right. Once I tried corn on the cob cooked in my pressure cooker, I haven’t cooked it the old way (in boiling water) since. Even my daughter, who think my “obsession” with pressure cooking is weird, thinks it better in the PC.
Thanks Gayle – I hope everyone will give it a try. It really is better 🙂
Only 2 ears at a time? ??? There are 6 of us. I’ll stick either the grill on this one.
Hi Heather – Of course you can do more than 2 ears at a time. I was the only one home at the time, and I ended up eating both ears for lunch.
Oh good. I wonder how many I can get in there. I also have a big pressure cooker…but it doesn’t have a steamer basket.
Hi Heather,
Unless your PC is gigantic, one of those lotus steamer baskets will be just fine. The main idea is to elevate the corn so it isn’t soaking in water but rather is being pressure steamed. Be sure to leave a little headroom at the top of the cooker or the pressure cooker doesn’t do as good a job — it needs that pocket at the top to build up the steam. Otherwise, I think you could put in as many ears as you would like. You should crisscross corn for this type of cooking so the ears don’t nestle down into one another and keep some kernels from being cooked.
I think you’ll love it. My daughter was fussing about cooking corn in the pressure cooker — “why bother???” Until she tasted that first sample. Now she gets out her pressure cooker to do just one ear for herself.
You can also put each ear on a piece of foil, add whatever you like on your corn (butter, paprika, whatever) and seal it up. You need to add just a little extra time (1 minute, maybe) because the foil sort of insulates. But your butter and herbs cook into the corn and it very yummy.
be sure to do quick release. natural release and the corn will be over cooked!
Thanks for sharing your tips Gayle! I’ll have to try flavored butters. Thanks for the reminder Ebeth.
Just last night I saw on TV that you can roll your corn in dry Ranch Dressing and BBQ.
I thought too bad………..So today I saw your helpful hint and will try it that way with the foil.
I have a T-Fal pc and bought an additional insert that is stainless steel. Nice to have two
inserts when I am doing back to back cooking. M.