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Pressure cooker corn on the cob topped with a pat of butter and a sprinkle of chopped herbs

Instant Pot Corn on the Cob

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  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American


Instant Pot Corn on the Cob that comes out juicy and flavorful every time with no seasonings required! This healthy 10-minute side dish will save those hectic weeknights – and you can easily dress it up for a fancy holiday feast.


  • 6 ears of corn, husk and silk removed
  • 1 cup of cold water


  1. First, add the metal trivet to the bottom of your instant pot and add water.
  2. Once husk and silk are removed from the cob, cut the top 1″ and bottom 1″ of the corn off. This will give you a flat surface but also usually those parts are slightly browned.
  3. Stand the corn up vertically on the trivet.
  4. Securely seal the cover. Turn the valve to the sealing position.
  5. Set instant pot to high pressure for 5 minutes. Once time is done, do a quick released method by flipping the valve to the venting position.
  6. Once all steam is released carefully open and remove the lid.
  7. Carefully remove hot corn with tongs and serve.


  • To Store: Wrap each cooled cob in foil or clear wrap and refrigerate them in an airtight container for up to 4 days. If you’ve removed the kernels, skip the wrapping step and choose a shallow container.
  • To Reheat: Wrap each cob in foil and bake at 350°F for 5-10 minutes. Loose kernels can be warmed up in the microwave – place them into a heat-proof bowl and reheat in 15-second intervals, stirring after each one.
  • To Freeze: Use a sharp knife to cut the kernels off the cooled cobs. Place loose kernels into a freezer-safe container and freeze for up to 6 months. Thaw in the fridge before reheating.