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3-Minute Instant Pot Corn on the Cob | Mommy's Home Cooking

The Easiest 3-Minute Instant Pot Corn on the Cob

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. 
Course Side Dish
Cuisine American
Keyword corn, easy, instant pot, recipe, side dish
Prep Time 7 minutes
Cook Time 3 minutes
Total Time 10 minutes
Servings 4 - 5 corns
Calories 77kcal


  • 1 cup water (240 ml)
  • 4 - 5 ears corn, husks removed

Toppings (optional)


  • 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.
When it comes to corn on the cob, you can get as creative as you want. These are my faves:
  1. Plain unsalted butter and salt.
  2. Mexican style: melting butter, mayonnaise, cotija cheese, and cayenne pepper.
  3. Butter, Tajin, and Queso Fresco. (my fave)
  4. Chimichurri.
  5. Butter and Parmesan Cheese.
  6. Guasacaca (Venezuelan avocado sauce).
  7. Spicy aioli.
  8. Hot pepper jelly.
Looking for more Instant Pot recipes?
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations. 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 77kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Sodium: 16mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 170IU | Vitamin C: 6.1mg | Iron: 0.5mg