Instant Pot Corn on the Cob Recipe
Sweet, juicy, and effortless, Instant Pot Corn on the Cob comes out tender with each batch and tastes like summer. Try it with saucy ribs or a fresh pasta salad.
Servings: 6 ears
Calories: 1kcal
Equipment
Ingredients
- 4-6 ears corn husked and cleaned
- unsalted butter
- kosher sea salt
- ground black pepper
Instructions
- Add 1 cup of cold water to the Instant Pot. Place the steamer basket inside. Place the corn in the basket.
- Place the lid on and lock it. Check to make sure the valve is set to the sealing position.
- Turn the Instant Pot to MANUAL mode (high pressure) for 12 minutes. Once fully cooked, release the pressure manually by carefully switching the valve to the venting position. When the float valve pin drops, carefully remove the lid.
- Rub the corn with butter and season with salt and pepper to taste. Serve immediately.
Notes
If you have leftover corn, STORE it once it's fully cooled. Wrap the ears in foil or plastic wrap, or place them in a plastic or airtight container in the refrigerator. You can also use a resealable plastic bag. They’ll stay fresh for up to 3 days. You can cut the kernels off the cob and store them the same way.
To FREEZE, place the cooled ears or kernels in a freezer-safe bag or container. Freeze for up to 2 months. To REHEAT, steam, microwave, or warm the corn in a skillet with a bit of water. Avoid overcooking during reheating to keep the kernels tender and flavorful.
Nutrition
Serving: 6serving | Calories: 1kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 0.01g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.002g | Sodium: 0.01mg | Potassium: 1mg | Fiber: 0.02g | Sugar: 0.03g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 0.02mg | Iron: 0.003mg
