This 3-Minute Instant Pot Corn on the Cob recipe makes the most amazingly tender and perfect corn every time! It’s easy and fast. And you don’t need to worry about counting minutes, testing for doneness, or anything like that. The recipe includes step-by-step instructions and lots of tips.
3-Minute Instant Pot Corn Recipe Highlights
As I’ve mentioned, summer is one of my favorite seasons of the year. And one of the things I love about it…is corn!! Grilled, steamed, microwaved, in salads, as a side dish, as a topping for burgers and hot dogs, in short … you name it, I like it.
What not to love? It’s juicy. It’s super sweet. It’s easy and fast to make. And when the corn kernels burst in your mouth with every bite, It’s like a party of yumminess.
Since I make so much corn on the cob during the summer, of course, I needed to try to make it in the Instant Pot! I mean. I know that cooking corn on the stovetop is easy and quick, but I found out that using the Instant Pot makes the process even easier and faster. And it makes the most amazingly tender and perfect Corn on the Cob every time.
Plus, you don’t need to worry about counting minutes, testing for doneness, or anything like that.
These 3-Minute Instant Pot Corn on the Cob can be a wonderful addition to any barbecue, picnic, or special something for any weeknight meal.
Ingredients You’ll Need
- Ears corn on the cob: When buying corn, make sure it looks fresh with a bright green husk. It’s also a good idea to squeeze the corn to make sure it’s firm and there aren’t any soft spots.
- Water
How to Pick the Best Sweet Corn
- Make sure it looks fresh with a bright green husk.
- The husk must be wrapped tightly against the corn and slightly damp.
- Avoid ears corns with small brown holes or spots.
- Avoid corn that has a dry or black tassel. These are all signs the corn is old. The tassel should be light brown or gold, and slightly sticky to the touch but not mushy.
- Squeeze the corn to make sure it feels nice and firm, and the individual kernels should feel plump.
Pro Tip: Keep the fresh ears of corn, with the husks on, in the refrigerator, tightly wrapped in a plastic bag until ready to cook it. This helps to extend the shelf life by a few days.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Add 1 cup of water to the pressure cooking pot.
- Place the steam rack that comes with the instant pot, or a steamer basket, inside the pot.
- Lay corn on the rack. Secure the lid to the Instant Pot, close the pressure valve and select “manual” or “high pressure” and cook for 3 minutes.
- When the time is over, carefully turn the valve to “venting” to release the pressure. Then remove the lid. Press “Cancel”.
Recipe Tips
Do not add salt to the water since it can toughen the corn. If you want to add something, add 2 tablespoons of white sugar to enhance the sweetness of the corns.
Use leftover boiled corn to make muffins, salad, soups, etc.… just make sure to cut the cooked corn off the cob and use it in your favorite recipes.
To make this recipe over the stove, peel the corn on the cob and remove the silks. Fill a large pot or Dutch oven about half full of water. Bring the water to a boil over medium heat. Add the peeled corn to the pot. Cover and return to a boil. Cook for 7 minutes.
Frequently Asked Questions
Depending on the size of the cobs, the pot will fit about 4 – 5.
If you are cooking corn on the cob in a regular pot over the stove, the cooking time is 7 – 10 minutes. In the pressure cooker, 3 minutes is time enough to cook the corn.
Probably you cooked it too long.
Corn On The Cob Topping Suggestions
When it comes to corn on the cob, you can get as creative as you want. Here are a few ideas for jazzing it up:
- Plain unsalted butter and salt.
- Mexican style: melted butter, mayonnaise, cotija cheese, and cayenne pepper.
- Tajin and Queso Freso.
- Chimichurri.
- Butter and Parmesan Cheese.
- Guasacaca (Venezuelan avocado sauce).
- Spicy aioli.
- Hot pepper jelly.
More Eggless Corn Recipes You’ll Love!
- Easy Eggless Corndogs
- Easy Eggless Cornbread Muffins
- Easy Creamy Corn Soup
- Easy Baked Eggless Corn Croquettes
- Corn and Green Chile Dip
- Browse more recipes…
The Easiest 3-Minute Instant Pot Corn on the Cob
Equipment
Ingredients
- 1 cup water (240 ml)
- 4 – 5 ears corn, husks removed
Toppings (optional)
- Unsalted butter
- Kosher salt
- Tajín Seasoning
- Queso fresco crumbled
Instructions
- Add 1 cup water to the pressure cooking pot.
- Place the steam rack that comes with the instant pot, or a steamer basket, inside the pot.
- Lay corn on the rack. Secure the lid to the Instant Pot, close the pressure valve, select "manual" or "high pressure," and cook for 3 minutes.
- When the time is over, carefully turn the valve to "venting" to release the pressure. Then remove the lid. Press "Cancel".
- Serve corn immediately with butter and flaky salt. If you want to jazz up your corn, sprinkle with Tajin seasoning and crumbled queso fresco.
- Do not add salt to the water since it can toughen the corn. If you want to add something, add 2 tablespoons of white sugar to enhance the sweetness of the corns.
- Use leftover boiled corn to make muffins, salad, soups, etc.… just make sure to cut the cooked corn off the cob and use it in your favorite recipes.
- To make this recipe over the stove, peel the corn on the cob and remove the silks. Fill a large pot or Dutch oven about half full of water. Bring the water to a boil over medium heat. Add the peeled corn to the pot. Cover and return to a boil. Cook for 7 minutes.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in May 2018, the post content was edited to add more helpful information, no change to the recipe in July 2022.
