This Old Gal

Homemade recipes for Pressure Cookers and Air Fryers.

Instant Pot Pressure Cooker Corn on the Cob

By 49 Comments Modified on

Pressure Cooker Corn on the Cob can be made on a steamer rack, or in the pot with butter, milk and salt, for a buttery infused flavor.

Pressure Cooker Corn on the Cob

Pressure Cooker Corn on the Cob

Pressure Cooker Corn on the Cob

Corn on the cob cannot be simpler than cooking it in a 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 Pressure Cooker and in a few minutes, you have nice and hot Pressure Cooker Corn on the Cob.

If you want an even better and fantastic way to make corn on the cob, check out my Mexican Corn on the Cob Street Food (Elote) recipe that cooks quickly on a Charcoal Grill, or my Elote, Mexican Corn on the Cob (Oven Version) that cooks easily under the broiler in your oven.

You will never go back to plain corn on the cob again!

 

Cast of Ingredients for Pressure Cooker Corn on the Cob

Cast of Ingredients for Pressure Cooker Corn on the Cob

For the “Fancy” method, the above ingredients are needed.

If you want the butter to cook into your Pressure Cooker Corn on the Cob, cook the corn in the Pressure Cooker cooking pot, otherwise, place your corn on the trivet.

Instructions follow the Fancy method.

 

Add all ingredients to your Pressure Cooker

Add all ingredients to your Pressure Cooker

Add all the ingredients to your Pressure Cooker cooking pot.

If you want to make more corn, just double or triple the recipe. It’s not a problem at all.

 

Add in the Corn

Add in the Corn

Place the Corn in the Pressure Cooker cooking pot and you are all set to cook.

If you want to let the corn hang out in the liquid, it’s not a problem. More flavor infusion!!!!!

 

Pressure Cooker Corn on the Cob

Pressure Cooker Corn on the Cob

Pressure Cooker Corn on the Cob can be cooked on the trivet or right inside your Pressure Cooker cooking pot.
Add Water and a Trivet

Add Water and a Trivet

You can use fresh or frozen corn or corn with the husk still on, whichever you prefer.
Remember, that frozen corn is already cooked, so your Pressure Cooker is just heating it up and infusing flavor.
If you want to seriously kick up plain corn on the cob a ton of notches, try this Elote – Mexican Corn on the Cob recipe and be prepared to fall in love.
Place some water in the bottom and insert a trivet and place the corn on top.
That’s it folks. If you are using corn with the husk still on, cook it for 2-3 minutes.
2016-04-02 21.52.09

Equipment Used

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!

Here is the handy printable recipe:

Pressure Cooker Corn on the Cob

Pressure Cooker Corn on the Cob

5 from 14 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Pressure Cooker Corn on Cob
Prep Time: 5 minutes
Cook Time: 1 minute
Pressure Release: 10 minutes
Total Time: 6 minutes
Servings: 4 servings
Author: Jill Selkowitz

Ingredients

On Rack

  • 4 Ears Corn on the Cob (or more)
  • 1 cup Water

In Pot

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

Instructions

On Rack

  • Add one cup of water to the Pressure Cooker cooking pot and place a trivet on top.  Lay corn on trivet.
  • Lock on lid and close Pressure Valve.  Cook on Steam (High Pressure) for 1 minutes. If frozen, cook for 0-1 minute.  After 5 minutes, do a Quick Release.

In Pot for Butter Flavor

  • Add corn, water, milk, sugar, salt and butter to Pressure Cooker cooking pot.
  • Lock on lid and close Pressure Valve.  Cook on High Pressure for 1 minute. If frozen, cook for 0-1 minute.  Allow a Natural Pressure Release.  The longer the corn sits in the liquid, the more flavor is infused.

Notes

If you want to cook the corn with the husks still on, add a couple more minutes..
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

PIN this Instant Pot Pressure Cooker Corn on the Cob!

Instant Pot Pressure Cooker Corn on the Cob

Instant Pot Pressure Cooker Corn on the Cob

Related Posts

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Deanna says

    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

      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

        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

  2. Joann Santoni says

    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

  4. Pat Darden says

    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

  7. Karen Uden says

    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

  9. Debbie Hollingshead says

    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

  10. NanH says

    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

  11. Jennifer says

    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

  12. Marion says

    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

  14. Werra Watson says

    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

  18. Cathy says

    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

  19. Janie Tallman says

    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

  20. Becky Estabrooks says

    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
shares