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Home / Recipes / Pressure Cooker / Pressure Cooker Side Dishes / Instant Pot Corn on the Cob + Video!

Instant Pot Corn on the Cob + Video!

April 3, 2016 By Jill Selkowitz / 68 Comments Updated September 3, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe Go to Video
Instant Pot Pressure Cooker Corn on the Cob

Instant Pot Corn on the Cob with a flavor bomb! Best corn for 4th of July. The longer it sits in the buttery, milky, yummy goodness, the better!

Instant Pot Corn on the Cob

Instant Pot Corn on the Cob

Corn on the cob cannot be simpler than cooking it in a Instant Pot, Ninja Foodi or Pressure Cooker  and it only takes a few minutes.

 No longer do you have to stand over a stove, waiting for water to boil.

Just pop these babies into your Instant Pot, Ninja Foodi or Pressure Cooker and in a few minutes, you have nice and hot buttery Corn on the Cob.

Cast of Ingredients for Instant Pot Corn on the Cob

Cast of Ingredients for Instant Pot Corn on the Cob

After one bite of my Pressure Cooker Corn on the cob, you will never go back to plain corn on the cob again!

Jump to Section

  • Cast of Ingredients for Instant Pot Corn on the Cob
  • Will Milk Curdle for Instant Pot Corn on the Cob?
  • Can the Recipe be Doubled?
  • Instant Pot Corn on the Cob on a Trivet
  • Can Frozen Corn Be Used for Instant Pot Corn on the Cob.
  • Instant Pot Corn on the Cob

Cast of Ingredients for Instant Pot Corn on the Cob

  • Corn
  • Butter
  • Heavy Cream, Half & Half or Milk
  • Sugar
  • Salt

The corn will bathe in the flavored liquid and the longer you let it sit in all the deliciousness, the better!

For an incredible treat to your mouth, you have got to try my Mexican Corn on the Cob Street Food (Elote) recipe which is made on the charcoal grill. Additionally, if you want to use your air fryer, oven or Mealthy Crisplid (this accessory turns your Instant Pot into an air fryer!!!!!), try this Elote, Corn on the Cob recipe instead.

Butter, Sugar, Cream and Salt are added to pressure cooker cooking pot

Butter, Sugar, Cream and Salt

Since we are using Instant Pot, Ninja Foodi or Pressure Cooker, the corn will only cook for a very short amount of time. 

Will Milk Curdle for Instant Pot Corn on the Cob?

  • No, not really.
  • Try using whole milk or heavy cream for a richer flavor.
  • The gunk you may see is the mil fat separating. It is not curdled!

Summer is the best time of the year for corn. Try my Fresh and Simple Corn Salsa Recipe and bring it to your next gathering.

Corn is Added to the Liquid in Cooking Pot

Corn is Added to the Liquid in Cooking Pot

During the winter, Pressure Cooker Vegetarian Corn Chowder Soup is delicious and can be made with fresh or frozen ears of corn.

Can the Recipe be Doubled?

  • Yes, You can add as much or as little corn as you like.
  • The corn does not necessarily need to sit in the liquid.
  • After cooking, just rotate the corn around, so that all the corn gets to soak in the liquid gold.

You can add as much corn that will comfortably fit in the pot. Standing them up may help if you want to cook a lot.

Add Corn Back to the Pot After Straining Out Milkfat

Add Corn Back to the Pot After Straining Out Milkfat

There is a way to avoid the gunk/milkfat from sticking to the corn.

Instant Pot Corn on the Cob on a Trivet

  • If you are concerned about the milkfat separating, you can put the corn on top of a trivet rather then in the liquid.
  • After cooking, remove the trivet and then just strain the pieces of milkfat from the liquid and pour it back into the pot with the corn.

Those who want to enjoy the corn soaked in the flavor bomb liquid can. Those who want plain corn can grab their piece before the corn goes into the liquid.

Spoon Butter Liquid Over Corn to Serve

Spoon Butter Liquid Over Corn to Serve

Instant Pot Corn on the Cob made in this delicious liquid is a thing of beauty. 

Let the corn stay warm in the pot until you are ready to serve. Rotate the corn or give the pot a shake every once in a while. You want to make sure all the ears get a nice liquid gold bath.

Be prepared for some juicy corn with this flavor infusion!!!!!

Watch the video below as I walk you through every step and detail of this recipe. I’ve given you a ton of information above, but sometimes a live visual of the process helps so you can follow along. I have my own cooking show on my YouTube Channel, , so be sure to check it out and subscribe!


Watch the video and then scroll to the bottom for the printable recipe card.

Pressure Cooker Carolina BBQ Spare Ribs

Pressure Cooker Carolina BBQ Spare Ribs

Of course, you can always just cook plain corn on the cob with just water.

But, that would be boring.

Can Frozen Corn Be Used for Instant Pot Corn on the Cob.

Yes, you can have corn on the cob with my flavor bomb all year long.

When using frozen corn on the cob, you won’t need to add any water to the cooking pot.

The ice that melts from the frozen corn is enough.

Instant Pot Corn on the Cob

Instant Pot Corn on the Cob

Serve with Pressure Cooker BBQ Pork Spare Ribs, Pressure Cooker Holiday Baked Beans and Pressure Cooker Summer Picnic Potato Salad.

More Instant Summer Picnic Recipes to Make:

  • Instant Pot Best Macaroni Salad Recipe
  • Instant Pot Shave Ice Syrup + Video
  • Creamy Grapes Salad
  • Pressure Cooker Red White and Blue Cheesecake Singles

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Porcelain & Bamboo Salt Box with Spoon
  • Stainless Steel Trivet

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes! 

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Instant Pot Corn on the Cob

5 from 20 votes
Print Pin SaveSaved! Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 minute
Pressure Release: 10 minutes
Total Time: 16 minutes
Servings: 4 servings
Calories: 219kcal
Author: Jill Selkowitz

Ingredients

Fancy Method

  • 4 Ears Corn on the Cob fresh or frozen
  • 1/2 cup Water
  • 1 cup Heavy Cream or Half & Half, Milk
  • 1 Tablespoon White Sugar
  • 1/4 cup Butter
  • 1 teaspoon Sea Salt

Plain Jane Corn on the Cob

  • 4 Ears Corn on the Cob (or more)
  • 1 cup Water
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Stainless Steel Trivet Set

Instructions

  • Add corn, water, cream or milk, sugar, salt and butter to Pressure Cooker cooking pot.
  • Lock on lid and close Pressure Valve.  Cook on low pressure for 2 minutes or high pressure for 1 minute.
  • When beep sounds, wait at least 10 minutes and then release the rest of the pressure. 
  • The corn can sit in the liquid until ready to serve.

To Avoid Gunk/Milkfat on Corn

  • Add corn, water, cream or milk, sugar, salt and butter to Pressure Cooker cooking pot.
  • Place a trivet into cooking pot. Place corn on top of trivet.
  • Lock on lid and close Pressure Valve.  Cook on low pressure for 2 minutes or high pressure for 1 minute.
  • When beep sounds, wait at least 10 minutes and then release the rest of the pressure. 
  • Open lid and remove corn to a plate. You can also and serve the corn plain if someone does not want the corn in the butter liquid.
  • Use a strainer and strain out the milkfat or gunk. It's just the fat separating from the milk. The milk is not curdled.
  • Pour the liquid back into the cooking pot and place the corn into the pot and allow it to soak up the liquid gold until ready to serve

Plain Corn on the Cob

  • Add 1 cup water to cooking pot.
  • Place trivet into pot. Place corn on top of trivet.
  • Lock on lid and close Pressure Valve.  Cook on low pressure for 2 minutes or high pressure for 1 minute.
  • When beep sounds, wait at least 10 minutes and then release the rest of the pressure. 

Video

Notes

The longer the corn sits in the pot with the buttery goodness, the better it becomes. If you can make this early in the day and let it sit until dinner, you will have the best corn ever!
If some people want plain corn and others want corn with the flavor bomb, place a trivet above the corn in the flavor bomb liquid and then place corn on top. You can then serve plain corn to whomever wants it plain and then serve corn in the liquid gold to whomever likes the buttery goodness.
If using frozen corn on the trivet with liquid gold below, do NOT add water to the butter mixture.
Frozen corn can be used for this recipe. If using frozen corn in the flavor bomb liquid, do NOT add any water, just the other ingredients.

Nutrition

Nutrition Facts
Instant Pot Corn on the Cob
Amount Per Serving
Calories 219 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 23mg8%
Sodium 61mg3%
Potassium 486mg14%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 11g12%
Protein 6g12%
Vitamin A 589IU12%
Vitamin C 12mg15%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Instant Pot Pressure Cooker Corn on the Cob!

Instant Pot Corn on the cob

Instant Pot Corn on the cob

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April 3, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Luvmyyacht says

    September 11, 2021 at 3:36 pm

    Wow! I found farmer’s white corn at the grocery store 5 for $1! I have not cooked fresh corn except on the grill! This was just too good! My husband said it was so good it called for seconds. I will probably use the leftover liquid to make a corn chowder. Thank you for a fantastic recipe!

    Reply
  2. Christine Mattey says

    July 4, 2020 at 5:14 pm

    ABSOLUTELY THE BEST CORN ON THE COB I EVER HAD!!! Stupid delicious!!! Thank you so much- my family LOVED it!!

    Reply
  3. Jean says

    March 24, 2020 at 5:49 pm

    5 stars
    I forgot to rate it! A definite 5!!!

    Reply
    • Jill Selkowitz says

      March 24, 2020 at 6:21 pm

      Hi Jean. Thank you so much! Glad you enjoyed. Jill

      Reply
  4. Jean says

    March 24, 2020 at 5:46 pm

    You were right. This was the bomb! I used frozen mini corn & cooked directly in the liquid.
    Leftovers the following day were just as good! I’m 78 & a widow so my portions are small.
    Is there a way of preserving the liquid for the next time? Or any other ideas to use it after? I’m just looking at the waste of cream & butter afterwards.
    Thank you for the recipe.

    Reply
    • Jill Selkowitz says

      March 24, 2020 at 6:22 pm

      Hi Jean, you sure can freeze the liquid and use it again. Thank you for the nice words. Jill

      Reply
  5. alwweb says

    November 9, 2019 at 7:24 am

    5 stars
    The recipe mentions making it from frozen and mentions the water, but not the timing. With frozen chicken, the timing doesn’t change since it won’t come to pressure until it melts, but I think the cooking time on the corn is so short that it doesn’t have time to thaw and cook. Mine was still cold when all finished. I needed my Instant Pot for my rice, so I dumped the corn and the sauce into a pan on the stove and kept it on low while I finished putting together my meal. The sauce and corn were yummy, I’m not sure on the cooking time.

    Reply
    • Jill Selkowitz says

      November 9, 2019 at 4:31 pm

      It appears that you never looked at the recipe card, which has all the details, measurements and cook times. Jill

      Reply
  6. Charlene says

    October 27, 2019 at 9:50 am

    When you say frozen corn, do you mean fresh frozen or cooked frozen?

    Reply
  7. Nick says

    September 14, 2019 at 10:19 am

    I’m curious how many you’ve made this with? The recipe says “or more” but I’m wondering if there is a practical limit where the ears on top aren’t getting the flavor bomb. We often do corn on the cob when we have company so 4 is not enough and we often do a dozen the traditional way.

    Reply
    • Jill Selkowitz says

      September 14, 2019 at 2:42 pm

      You can always add more of the liquid to cover more of the corn. But, rolling them around in the hot liquid helps. Jill

      Reply
  8. Susan Charles says

    September 7, 2019 at 2:37 pm

    Is the sugar necessary for this? My husband’s a diabetic, but I try to find dishes that will work without the extra sugar. So that we both can have it. Yes, I know corn isn’t a good idea, so it’s a once in a while dish.

    Reply
  9. Grant Parks says

    August 3, 2019 at 3:48 pm

    What’s a “serving”? 1 ear? (regarding the nutrition facts)

    Reply
  10. Kathy says

    July 26, 2019 at 4:18 pm

    De.lisc.ous!!!

    Reply
  11. Christine says

    July 10, 2019 at 7:05 pm

    5 stars
    Your recipe is insanely delicious!!!
    Every recipe that I’ve tried from your site is good. I do with that there were fewer ads and pictures though.

    Reply
  12. Kim says

    July 8, 2019 at 3:35 pm

    Just made this using the “in pot” method. It was fantastic. I cut the corn off the cob (sacrilege I know) and then spooned the leftover creamy liquid on top of the cut corn. Ate two and a half ears myself and it was only supposed to be a side dish!

    Reply
    • Jill Selkowitz says

      July 9, 2019 at 9:29 am

      Sounds yummy. Jill

      Reply
  13. Pamela S. says

    June 12, 2019 at 1:15 pm

    5 stars
    Was really easy and super tasty! I did corn in the pot version. Would recommend.

    Reply
    • Jill Selkowitz says

      June 13, 2019 at 1:45 pm

      Thanks, Pamela. Jill

      Reply
  14. Mary Neeley says

    June 9, 2019 at 5:48 am

    I have tried the in pot method twice now and have followed directions exactly. My corn has turned out with blotches of stuff all over it. It tastes great but what is the stuff on it. Is it the milk curdling? No one else has mentioned this in there comments.

    Reply
    • Jill Selkowitz says

      June 9, 2019 at 5:41 pm

      I have seen that happen on occasion. It is just the milk fat separating. Just brush off the “blotches” and enjoy. Jill

      Reply
    • Mary Neeley says

      June 10, 2019 at 5:41 am

      I use full fat milk.

      Reply
    • Lyndia says

      June 28, 2019 at 7:06 am

      I had the milk curdle as well while using whole milk. As I can’t tell a difference at all between using milk and not using milk, I just leave the milk out now.

      Reply
      • Jill Selkowitz says

        September 2, 2019 at 4:08 am

        It is not curdled. It is just the separation of the milk fat. Jill

        Reply
  15. Bill says

    June 7, 2019 at 5:40 pm

    5 stars
    This a great recipe, I rubbed the corn with the recommended butter and used the milk called for, it was really good. No trivet used either.

    Reply
    • Jill Selkowitz says

      June 8, 2019 at 12:37 am

      Thanks, Bill. Jill

      Reply
  16. Becky says

    May 5, 2019 at 4:30 pm

    5 stars
    Excellent recipe! I was able to fit 8 ears in my 6 qt IP. It was delicious. I did the 2nd recipe (on the trivet and used milk, etc).

    Reply
    • Jill says

      May 7, 2019 at 12:58 pm

      Glad you enjoyed. Jill

      Reply
  17. Ed Adams says

    September 11, 2018 at 9:39 am

    5 stars
    Your TOG Seasoning is great on this. And for a Cajun flavor, try sprinkling on a little Tony Cachere seasoning.

    Reply
    • Jill says

      September 11, 2018 at 1:30 pm

      Thank you, Ed. So glad you enjoyed this recipe. 🙂 Jill

      Reply
  18. Becky Estabrooks says

    September 3, 2018 at 7:16 am

    5 stars
    Hi Jill. Just a quick question. You did say the corn should be in the liquid but only the bottom layer is. Do I add more liquid so the top ones are touching the liquid and the bottom ones are covered in liquid?

    Reply
    • Cheryl Hunt says

      October 5, 2018 at 4:02 am

      5 stars
      I’d like to know this also. I just rearrange them but I’d prefer not to do so.

      Reply
  19. Janie Tallman says

    August 26, 2018 at 4:57 pm

    5 stars
    Oh wow…. I’m in corn heaven! I haven’t been using my pot much lately but, OMG for corn it’s the Bomb!
    I hope you’ve been staying out of facebook jail lately. LOL ( I used to be a moderator for Amy DeLong)

    Reply
    • Jill says

      August 26, 2018 at 7:36 pm

      Thanks, Janie, so glad you enjoyed the recipe. Jill

      Reply
  20. Cathy says

    August 23, 2018 at 12:10 pm

    5 stars
    I have tried both methods, eating the ‘fancy’ version as I type this…around all the corn splatters on my keyboard and screen lol! It is SO good, texture is beautiful, crisp and juicy all at the same time! Thanks!!

    Reply
    • Jill says

      August 23, 2018 at 12:56 pm

      Wonderful, keep enjoying! Jill

      Reply
  21. Diana says

    August 13, 2018 at 4:15 pm

    5 stars
    This recipe was simply delicious!

    Reply
  22. Karen Yeomans says

    June 23, 2018 at 3:34 pm

    This was so good! I forgot to add the sugar, but the corn was still very sweet.

    Reply
  23. Karen says

    May 30, 2018 at 2:14 pm

    If I wanted to double this, do you double the liquid, or just add more corn?

    Reply
    • Jill says

      May 31, 2018 at 1:34 am

      Hi Karen~ Use your judgment on the extra liquid. The corn should be in the liquid. Jill

      Reply
      • Karen says

        May 31, 2018 at 8:03 am

        Thank you, I can’t wait for your book to come out!

        Reply
  24. Werra Watson says

    May 27, 2018 at 6:26 pm

    5 stars
    I am not the most adventurous of cooks, but since your recipes are always AMAZING. I decided to go ahead
    and try the in the pot recipe with the milk and butter.

    WOW.

    Hubby was skeptical and he just said “This is REALLY good”.

    Thanks for another great recipe.

    Reply
  25. Kim Krassner says

    August 13, 2017 at 1:15 pm

    5 stars
    Simply amazing! Being from Maryland we add old bay to the milk and sugar. OUT OF THIS WORLD!!!!

    Reply
    • Jill says

      August 13, 2017 at 3:19 pm

      Hi Kim. Thanks so much. Jill

      Reply
  26. Marion says

    July 30, 2017 at 3:27 pm

    5 stars
    I’ve been cooking fresh corn for many, many years. This was the easiest and best way to do it. I had both my pots full, along with milk and butter, and it was delicious. Plus, didn’t heat up my kitchen with a large pot of boiling water.

    Reply
  27. Jennifer says

    July 19, 2017 at 8:02 pm

    Hi, Jill,

    I notice in the recipe for the corn done on the trivet, you specify “steam (high pressure)” but on the fancy method, you just specify “high pressure.” Is the fancy method also done on steam or manual?

    Thanks! I enjoy your recipes!

    Reply
  28. NanH says

    June 25, 2017 at 5:55 pm

    5 stars
    This is without a doubt the BEST.CORN.ON.COB recipe I’ve ever made! So quick and easy and so delicious. (I made the milk-butter-sugar version)
    Thanks!!

    Reply
    • Jill says

      June 26, 2017 at 12:30 am

      Hi Nan. Thanks. Jill

      Reply
    • Beth says

      September 20, 2017 at 7:18 pm

      5 stars
      I agree! The best corn I’ve ever made! And I used frozen corn that had been the the freezer for who knows how long. My family gobbled it up and wanted more. SO GOOD. Thank you Jill!

      Reply
  29. Debbie Hollingshead says

    June 11, 2017 at 4:45 pm

    5 stars
    Jill, I made the “in pot for butter flavor” version tonight for dinner. I was out of milk so I subbed low fat half & half. The corn was a big hit. So tender and sweet! Thank you for sharing all your great recipes. I make your yogurt weekly. THE BEST!!!

    Reply
    • Jill says

      June 12, 2017 at 1:19 pm

      Hi Debbie~

      Thanks so much. I am glad you are enjoying my recipes. Jill

      Reply
  30. Maria says

    May 1, 2017 at 5:33 pm

    Can you do just one ear of corn with the fancy method?

    Reply
    • Mr Knowitall says

      September 22, 2017 at 6:06 am

      No! You must follow the directions exactly or the police will soon be at your door to arrest you and seize all cooking tools

      Reply
    • Jill says

      September 22, 2017 at 6:41 pm

      5 stars
      Hi Maria. Sure. You can do however many you like. Enjoy. Jill

      Reply
  31. Karen Uden says

    March 23, 2017 at 12:05 pm

    I’m confused on the directions. The ingredients for inside the pot call for 1/2 cup each of water and milk but then later when you say to add everything, you don’t mention milk. If you don’t do the milk, that’s only 1/2 c. total liquid which doesn’t sound like enough but if you add the milk, I thought you weren’t supposed to add milk or it would curdle. Thanks

    Reply
  32. Kimberly Closner says

    March 22, 2017 at 6:22 pm

    Hi Jill, the ingredient for in the pot say milk however it’s not in the directions. I just wanna make sure I add it before pressure cooking? Thank you.

    Reply
  33. Jen says

    January 3, 2017 at 3:12 pm

    Hey Jill 🙂
    Just curious, when doing frozen cobs about how long does it take to come to pressure? Thanks!

    Reply
  34. Pat Darden says

    October 10, 2016 at 3:09 pm

    Hi Jill, wondering if this would work for blanching corn to freeze for later use? I think the time should be reduced but not sure. Your thoughts?

    Reply
  35. Sarah says

    July 23, 2016 at 2:36 pm

    Would this work to stack the corn on the cob so you can make more at once?

    Reply
    • Jill says

      July 23, 2016 at 7:54 pm

      Hi Sarah~

      You sure could stack the corn. Whatever fits, works!

      Thank you for visiting.

      Jill

      Reply
  36. Joann Santoni says

    July 18, 2016 at 3:24 pm

    5 stars
    Hello
    I used my 8 qt. Power Pressure XL
    today for corn on the cob. I did Jill’s recipe with the butter, water, sugar, milk and salt. I cooked 8 cobs with the same amount of ingredients and it turned out so good! Everyone loved it!

    Reply
    • Jill says

      July 18, 2016 at 4:43 pm

      Hi Joann~

      Thank you so much for your comments. I am glad that you were pleased with your corn. 🙂

      Jill

      Reply
  37. Deanna says

    July 12, 2016 at 8:48 pm

    Hi,
    I used my new Go Wise 6qt EPC to cook 3 small ears of corn tonight following the instructions above (and on many other sites). I put 1 1/2 C of water in the cooker, placed the rack in the bottom, placed the 3 small ears (not big because co-worker grew them in his garden) on the rack. I closed the cooker, made sure pressure valve was on “Steam,” plugged it in, pressed the “Steam” function button and reduced time to 2 minutes. I felt it was taking too long, but wasn’t sure. Eventually, I got an “E3” code. The unit had over-heated. Unplugged and carefully opened the lid. The corn was edible — barely. Kind of mushy. But the pot had boiled (?) dry and was all scorched. Hoping I didn’t ruin it. I’ve only cooked 4 things in it since I just got it last week! What did I do wrong?? So disappointed.

    Reply
    • Jill says

      July 12, 2016 at 8:56 pm

      Hi Deanna~

      1-1/2 cups of water should not have left you with no water in the pot. I would call the company and ask about that, so they can guide you on why you got an E3 error code. I sure am sorry that happened.

      Jill

      Reply
      • Donna says

        March 7, 2018 at 10:17 am

        Her problem was caused by the fact that she didn’t close the pressure valve. And yhe water boiled out of the pot. She needed to set her pot on a steam setting or even manual. Reading the letter she left her vent opened.

        Reply
        • Jill says

          March 7, 2018 at 2:36 pm

          Oooooh, thanks, Donna. Jill

          Reply

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